How long does raw carrot cupcakes [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw carrot cupcakes [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw carrot cupcakes [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw carrot cupcakes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw carrot cupcakes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Carrot Cupcakes
[Vegan, Gluten-Free]

CR By: Christina Ross

Author Bio

Hi, I'm Christina! I love to create organic, holistic, sustainable recipes with whole foods. Food... Read More

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Ingredients You Need for Raw Carrot Cupcakes [Vegan, Gluten-Free]

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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How to Prepare Raw Carrot Cupcakes [Vegan, Gluten-Free]

Line two 12-cup mini cupcake pans with cupcake liners or grease lightly with coconut oil.

To make the cupcake base:

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:

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:

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.