Indulge in guilt-free sweetness with our Raw Vegan Spiced Carrot Cupcakes recipe! Bursting with wholesome ingredients and vibrant flavors, these mini cakes are a delightful treat for any occasion. Elevate your dessert game with this nutritious twist on a classic favorite. Whether you’re following a vegan lifestyle or simply craving a healthier alternative, these cupcakes are sure to satisfy your sweet tooth. Plus, with our optional creamy cashew frosting, you can take these treats to the next level of guilt-free decadence!
Frequently Asked Questions:
Can I make these cupcakes without the frosting?
Absolutely! The frosting is optional, but it adds an extra layer of creaminess and sweetness to the cupcakes. Feel free to skip it if you prefer a lighter treat.
Can I substitute ingredients in this recipe?
Yes, you can customize the recipe to suit your dietary preferences and ingredient availability. For example, you can use almond flour instead of coconut flour, or omit the raisins if you’re not a fan of dried fruit.
How should I store these cupcakes?
You can store the cupcakes in the freezer for longer shelf life or in the fridge for immediate consumption. Just keep in mind that the frosting may soften in the fridge, so allow the cupcakes to thaw slightly before serving if stored in the freezer.
Tips for the best Raw Mini Carrot Cakes:
- Frosting tips: Soaking the cashews before blending them for the frosting helps achieve a smoother consistency. We have suggested hot-soaking in this recipe to reduce the soaking time, but you can cold soak your cashews for 2-3 hours prior if you choose to. You can also add in a dash of lemon juice while soaking to further soften them up.
- Blending: Be mindful not to over-blend the carrot cake to a puree. We still want to recognize all the individual ingredients so go light on the blending!
- Shaping and taking out your mini cakes: Pressing the cake mixture firmly into the muffin tin ensures that the cupcakes hold their shape. When taking out your cupcakes they will be frozen solid, so use a butter knife around the edges to get into the sides. If you’ve used baking paper to line the cups, just simply pop them out! Either option is fine, I find without using the paper the cakes have a more smooth edge, while baking paper can crimple making them not so smooth, but totally up to you!
- Decorate: Feel free to get creative on the decorations. One simple walnut can do just fine, otherwise sprinkle some cinnamon, a few raisins, some extra shredded carrot, whatever you please!
Variations for your Mini Carrot Cakes:
- Spices: Experiment with different spices such as cardamom or cloves to add a unique twist to the flavor profile.
- Crunch: For added crunch, sprinkle in more chopped nuts or seeds into your mixture.
- Zucchini Cakes: Swap out the carrots for grated zucchini or sweet potato for a fun variation on this recipe.
Let’s talk Sustainability:
Cooking raw can be more sustainable for several reasons. Firstly, raw vegan recipes often rely on whole, plant-based ingredients that have a lower environmental impact compared to animal products. By skipping the cooking process, we conserve energy and reduce greenhouse gas emissions associated with food production. Additionally, opting for raw ingredients means less packaging and processing, further reducing our carbon footprint. So by enjoying these Raw Vegan Spiced Carrot Cupcakes, you’re not only treating yourself to a delicious dessert but also contributing to a more sustainable food system.
And with that, let’s get cooking!
Raw Vegan Spiced Mini Carrot Cakes
Ingredients
FROSTING (optional)
- 1 1/4 cup raw cashews
- 1/2 cup coconut cream or full-fat coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp date syrup
- 1 tsp vanilla extract
- 1 tsp coconut oil
CAKE
- 2 cups finely shredded carrots
- 1.5 cups packed pitted medjool dates (measured after pits removed)
- 2 1/2 cups raw walnuts
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch nutmeg
- 1/2 cup coconut flour (or sub almond flour)
- 1/2 cup currents/raisins (optional)
Instructions
Frosting
- If making the frosting (optional), pre-soak the cashews in hot water for 30 minutes to 1 hour.
- Rinse and drain your presoaked cashews.
- Add to a high-speed blender (bullet blender is my go-to with the smaller cup) along with coconut cream, lemon juice, date syrup, coconut oil, and vanilla and blend on high until very creamy and smooth scraping side as needed.
- Cover and refrigerate for 30min-1hour
Carrot Cake
- Pre-peel your carrots and rinse.
- Using a box grater or the grater attachment on your food processor, grate the carrots and set aside in a bowl.
- To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl).
- Remove from food processor and set aside.
- To the food processor, add in half the walnuts (not all! We're keeping some for later), vanilla, salt, and spices. Blend until a semi-fine meal is achieved.
- Now add back in dates, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée. You want to make sure you can still see shreds of carrot, so go gently.
- Transfer all mixture to a large mixing bowl. Add coconut flour and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.
- Roughly chop your remaining walnuts, stir through your carrot cake mix.
- You can choose to individually line your carrot cake mini muffins with baking paper if you wish, but it's not necessary.
- Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper.
- Now add your frosting. Pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
- To serve, make sure the cakes aren't fully frozen so they're soft enough to cut (letting it thaw on the counter for 15 minutes should help).
- You can store remaining min cakes either in the freezer or the fridge. I recommend freezer as they will last longer, you'll just need to wait for them to thaw a little bit before eating. Storing in the fridge they will be ready to eat however frosting my soften too much. Enjoy!
