Carrot cake without cream cheese frosting? Some people might say that’s heresy, but we know better, don’t we? For these cupcakes, I created a frosting with the sweetness of coconut milk and the tang of lemon. They’re the most delicious way I know to get in a good dose of (carrot-delivered) beta-carotene.

Carrot Cupcakes [Vegan, Raw, Gluten-Free]

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Serves

24 mini cupcakes

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Ingredients

Cupcake Base:
  • 4 c. shredded carrot (approximately 8 carrots)
  • 2 c. pecans
  • 2 c. raisins
  • 1 c. shredded coconut
  • ¼ c. hemp seeds
  • 2 tsp. agave nectar
  • 4 tsp. almond oil
Frosting:
  • ½ c. cashews
  • ½ c. macadamia nuts
  • 1 c. coconut milk
  • ½ c. melted coconut butter
  • ¼ c. agave nectar
  • 1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • 24 whole pecans, for garnish
  • Ground cinnamon, for garnish
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Preparation

  1. Line two 12-cup mini cupcake pans with cupcake liners or grease lightly with coconut oil.
  To make the cupcake base:
  1. Begin by pulsing the carrots in a food processor until pulpy. Add the pecans and raisins and pulse until roughly chopped and combined with the carrots. Add the shredded coconut, hemp seeds, agave nectar, and almond oil and pulse until the mixture holds together. Divide the mixture among the 24 cupcake liners, pressing the dough into the pan. Refrigerate while you make the frosting.
  To make the frosting:
  1. Place the cashews, macadamia nuts, coconut milk, coconut butter, agave nectar, vanilla extract, and lemon juice in a blender and blend until smooth. Pour into a medium bowl, cover, and place in the refrigerator until firm enough to scoop, about 2 hours.
  To assemble:
  1. Using an offset spatula, gently remove the cupcakes from the pan. Frost the cupcakes, then garnish each with a whole pecan and a sprinkling of cinnamon. Serve immediately or store in the refrigerator for up to 2 days.
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