Raw Carrot Cupcakes
These raw carrot cupcakes are vegan, gluten-free, and refined sugar-free and they are a delicious dessert that anyone can enjoy! Never had raw carrot cake? It is similar to an energy bite, but with a delicious almond icing.
Carrot Cupcake Ingredients
- 1 ½ carrots
- 1 cup dates
- 1 ¼ cup almonds
- ¾ cup unsweetened coconut
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
Icing Ingredients
- ⅔ cup blanched almonds
- ¼ cup date water
- ½ teaspoon vanilla
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil
- Chopped Almonds to garnish
Step 1: Instructions for the Cupcakes
Place dates in a bowl with enough warm water to cover them, let sit for 10 minutes. Reserve your date water for the icing.
Line a muffin tray with liners and spray with avocado oil.
In a food processor using the grating attachment, shred the carrots. Place them in a large bowl and set aside. Switch to the blade attachment and add the almonds and dates and blend until it forms a uniform crumb. It should hold its shape when rolled into a ball. Add carrots, coconut, spices, and salt and blend until the carrots are fully incorporated.
Press the cake into the muffin tins, and place in the freezer.
Step 2: Instructions for the Icing
Combine the almonds, date water, vanilla, salt, and lemon juice in a high-powered blender and blend until silky smooth. Add coconut oil and blend to combine.
Pour over the chilled cupcakes.
Cover in plastic wrap and freeze for at least 2 hours.
Remove from the freezer, sprinkle with chopped almonds and let thaw for 10 minutes before serving. Enjoy!
