Raw Carrot Cupcakes With Cashew Frosting

Cupcake is a small cake made from flour, eggs, butter, and sugar. You can use any fruit, vegetable or nut to add flavor to cupcakes. This recipe requires no baking. All of the ingredients are raw. Gluten-free, sugar-free, flour-free and egg-free, this recipe proves that eating raw does not mean you need to give up on delicious desserts such as cupcakes. These cupcakes are healthy, crunchy and creamy.

This recipe takes about 10 minutes to make. Cashews need to soak for a minimum of 1 hour. Serves 12 cupcakes.



• 1.5 cups of raw cashews
• 2 tbsp of cold-pressed coconut oil
• 1 tbsp of raw agave nectar
• 3 to 4 cups of grated carrots
• 2 cups of raw pecans
• 1 cup of medjool dates
• Half a cup of dried apricots
• Half a tsp of cinnamon
• Dried coconut flakes


Soak the cashews in water for at least 1 hour.
Crush the cashews in a food processor until the texture becomes grainy.
Place coconut oil and agave nectar into the food processor. Mix until creamy.
Let the frosting set in the fridge.
Grate carrots.
Place the carrots in a strainer or mesh bag to drain out all the water.
In a food processor, blend pecans, dates, and apricots.
Sprinkle cinnamon and then place the grated carrots into the food processor.
Blend together until well incorporated.
Sprinkle dried coconut flakes at the bottom of a cupcake mold.
Scoop out the cupcake batter and press down into the mold.
Flip over the cupcake mold and tap to remove the cupcakes.
Pipe the cashew frosting on top of the cupcakes.

Ideas And Tips:

• Don’t throw away those juices drained from carrots. Simply chill them in the fridge and you have a refreshing drink. You can add some sweeteners to it like honey or agave.

Raw Carrot Cupcakes With Cashew Frosting
images – https://www.youtube.com/watch?v=f1cZGOebBcc

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