Print
Raw Carrot Cake {Vegan, Paleo, Gluten-Free, Refined Sugar-Free, SCD, AIP}

Raw Carrot Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 cupcakes

Ingredients

Cake:

  • 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

Frosting:

  • 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

Instructions

  1. Line a muffin pan with 6 cupcake liners and set aside.
  2. 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.
  3. 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!

Notes

*Note: maple syrup is not technically a raw sweetener. If you wan 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).

15.5K Shares
Pin14.9K
Share544
Tweet6