I bet even though you’re here you’re probably having a hard time believing the frosting on these raw carrot cake cupcakes is actually raw, dairy-free, and refined sugar-free, right? Must be a typo or something… Well, I was in disbelief myself when these first happened to be honest, so I don’t blame you ;). I was so excited this pipeable raw frosting worked so well and held its shape! Seems there’s no end to the wonderful treats you can make with a few simple ingredients.
A raw carrot cake has been on my hit list for some time now, so finally getting around to making this has been a real treat. I’ve been making all kinds of carrot cakes lately, but this one made me the happiest on account of its simplicity, ease of making, alternative diet-friendliness, and it’s gorgeous-looking frosting! Looking at these cupcakes just made me smile every time.
I made this carrot cake into 6 little cupcakes for individual servings, but the recipe can easily be made into one 6″ cake or doubled for a taller cake. You can even make two 6″ layers and make this into a layer cake — the frosting will totally hold up! This frosting can be piped (I used a Wilton 1G tip), or just spread with a spatula. Sprinkling it with cinnamon on top seals the deal ;)
Oh, and feel free to play around — dates, dried pineapple, or dried apricots, etc. would be amazing in place of the raisins here (or in combination with), as would pecans or brazil nuts in place of walnuts. You can even get away with reducing a bit of the coconut oil in the base a little and adding a more dried fruit instead if you prefer (the coconut oil helps it solidify into shape better). So feel free to use your favorite carrot-cake add-ins and have fun exploring ;)
Beautiful spiced raw carrot cake cups with chopped walnuts, raisins, and topped with the most delicious vegan frosting.
- ½ cup raisins
- 1 cup walnuts
- 4 small carrots, coarsely chopped
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut oil, softened
- ¼ cup maple syrup*
- 1–2 tsp pure vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- dash salt
- ¾ cup coconut manna coconut butter
- ¼ cup maple syrup, at room temp
- 2 tbsp lemon juice, at room temp
- 2 tbsp non-dairy milk of your choice, at room temp
- 2 tsp pure vanilla extract
- cinnamon for sprinkling
- Line a muffin pan with 6 cupcake liners and set aside.
- Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture (be careful not to over-process into a paste though). Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape (I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes). Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
- Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender (I used my Vitamix for this) and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!
*Note: maple syrup is not technically a raw sweetener. If you want this recipe to be fully raw, use a raw liquid sweetener like raw agave, raw coconut syrup, etc.
Storage notes: store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch (it will really hold its shape infinitely though and continue to look just as it did when you first piped it — just gets a little firmer when chilled).