Mini Carrot Cupcakes

Carrots are a pretty rawmazing vegetable. They are packed with vitamin A, beta-carotene, vitamin B1, B2, and B6, vitamin k, fiber, and potassium. Their nutritious make up aids in cancer and heart disease prevention, healthy skin, anti-aging, dental health, and weight loss.

As much as I believe that I was a rabbit in some past life, I’m not really one to reach for a bag of plain raw carrots. But considering all of the wonderful aforementioned benefits, I’m always looking for ways to incorporate carrots into my raw recipes. Last night I was in the mood for a sweet, comforting dessert and since I’m currently knee-deep in dates and carrots I though why not give a raw carrot cake a try. Only I decided to put my own spin on the traditional dessert and whip up some mini bites, making them that much easier to share with others.

photo (28)

Prep Time: 40 minutes

Yield: 8 mini cup cakes


  • 8 pitted Medjool dates
  • 1/2 of a large carrot
  • 1 TBSP chopped raw walnuts
  • 1 TSP cinnamon
  • 1/4 cup soaked raw cashews (soak cashews in water for at least 8 hours)
  • 1/3 cup fresh coconut milk (blend the meat and water of a young Thai coconut)
  • 1 frozen banana



1. In a food processor, chop 6 dates, cinnamon, walnuts, and the carrot until it reaches a moist, dough-like consistency.

2. Gently press the dough into the individual pots of a mini cupcake tray.

3. Place the tray in the freezer to cool while you make the ice cream frosting.

Ice Cream Frosting:

1. Using a Vitamix or other high-speed blender, blend the remaining 2 dates, cashews, coconut milk, and frozen banana until the ingredients combine to make a thick,  creamy consistency.

2. Scoop the frosting into a small container and let it sit in the freezer with the dough for an additional 10 minutes.

3. While the cake and frosting are cooling, prep a frosting bag: cut the bottom corner off of a small zip-lock, or plastic bag (if you do not have a frosting tube). Place a frosting nozzle through the cut hole to create your own frosting tube.

photo (29)


1. Remove the cupcake tray from the freezer and using either your hands or a butter knife, carefully remove the cake from the molds and place them on a plate.

2. Remove the frosting container from the freezer and scoop the contents into your frosting bag.

3. Squeeze about 1/2 TSP of frosting onto the tops of each cake (or desired amount). Note: you will probably have some extra frosting leftover, which can be kept frozen and eaten later as ice cream! (Extra ingredients are needed to allow the blender to thoroughly mix all of the ingredients.)

4. Since these mini cakes are a frozen treat, they are meant to be consumed immediately. If you have leftovers (how could you!?), you can store them in the freezer, though they will not retain the soft, moist texture.

2 responses to “Mini Carrot Cupcakes

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