Carrot Cake Cupcakes

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Carrot Cake
This is the best carrot cake recipe I have ever tried in my entire life and it’s low fat raw vegan! It’s chewy, moist, sweet, very flavorful, and has the texture of a baked carrot cake. Plus, it’s 100% guilt free and I could seriously live off of this recipe :P Good carrot cake in my opinion is smooth, with some moisture (But not too much), and has a nice soft chewy texture. In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture. If you like it more chunky, don’t blend it as much.
Carrot Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
This is the best carrot cake recipe I have ever tried in my entire life and it’s low fat raw vegan! It’s chewy, moist, sweet, very flavorful, and has the texture of a baked carrot cake. Plus, it’s 100% guilt free and I could seriously live off of this recipe :P Good carrot cake in my opinion is smooth, with some moisture (But not too much), and has a nice soft chewy texture. In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture. If you like it more chunky, don’t blend it as much.
Servings Prep Time Passive Time
13cupcakes 45minutes 30minutes
Servings Prep Time
13cupcakes 45minutes
Passive Time
30minutes
Ingredients
Servings: cupcakes Units:
Ingredients
Servings: cupcakes Units:
Instructions
    Carrot Cake
    1. Put the carrots through the food processor with the shredder blade attached to shred the carrots.
    2. Place the shredded carrots into a cheese cloth or paint strainer bag and squeeze to get out the moisture.
    3. Turn the dates into a paste by mixing it in the food processor with the “S” blade and mix all the ingredients including the spices together.
    "Cream Cheese" Frosting
    1. Put the almonds into the food processor for a few minutes to reach a creamy consistency.
    2. Once smooth, add in the water and dates and blend.
    Finishing Touches
    1. Place the cupcake wrappers into a muffin pan to hold the shape.
    2. Place the cupcake mixture into the papers.
    Make a piping bag
    1. Take a plastic zip lock bag and put the frosting mixture into it.
    2. Cut a small hole in the corner of the bag.
    3. Spread the frosting onto the cupcakes.
    4. Chill for 30 minutes in the fridge to set OR just eat as is :)
    Recipe Notes

    Recipe Source

    Caloronutrient Ratio

    2,600 Calories
    36g Protein (5%)
    560 Carbs (82%)
    40g fat (14%)

    TheRawBuzz

    TheRawBuzz

    Heather Bhagat is the creator of the incredibly delicious blog The Raw Buzz. Her fantastic dishes continue to delight and inspire. Be sure to stop by her site and give her some love!
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