Raw Carrot Cake Cupcakes

I recently invested in a cold pressed juicer and have been loving making refreshing, hydrating and invigorating juices of a morning that are filled with goodness. Yet it concerned me that I was throwing away all of the fibre resulting from the juice extraction. So I thought I’d save it to make some epic raw treats. And of course the first on the list of treats to make would have to be carrot cake, of which I’ve always been a fan.


With Christmas around the corner, it was the perfect opportunity for me to whip up some carrot cake cupcakes (with heavenly cashew cream cheese icing) that everyone could enjoy. Vegan, gluten free and all-natural ingredients, these babies really are for everyone! But a warning, they’re likely to be demolished at once.

Raw Carrot Cake Cupcakes

*makes 6 cupcakes



For the cupcakes:

  • 1 cup carrot pulp (or grated carrot)
  • 1 cup pitted medjool dates
  • 1.25 cups walnuts
  • 1/4 cup coconut flour
  • 1/4 cup raisins
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg

For the icing:

  • 1 cup raw cashews (soaked overnight in water)
  • 1/4 cup coconut cream
  • 1 tbsp lemon juice
  • 1.5 tbsp maple syrup
  • 1 tsp vanilla extract
  • Thumb of ginger, grated
  • 1/4 carrot, grated



  1. To make the icing, blend the cashews, coconut cream, lemon juice, maple syrup and vanilla extract until a smooth consistency is reached.
  2. Pour icing into a container and store in the fridge to chill.
  3. Add the medjool dates to the high-speed blender and blitz. Then add the walnuts, raisins, coconut flour, vanilla extract, cinnamon, ginger and nutmeg and pulse until combined. Lastly add the carrot pulp and blend until a loose dough forms.
  4. Spoon the cupcake mixture into a silicone cupcake tray. Use the bottom of a cup to even the mixture. Distribute the icing evenly onto each cupcake.
  5. Place the cupcakes in the freezer for 3-4 hours.
  6. Remove from the fridge and let defrost for approximately 30 mins before serving. Top with freshly grated carrot and ginger to decorate (optional).

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