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    Stop everything – your world is about to be rocked. These raw carrot cake cupcakes are no ordinary dessert: instead of flour, eggs, sugar, cream, and butter, this recipe relies on ingredients that are crazy good for you. In addition to carrots, walnuts, and cashews, you’ll pack a metabolism-boosting, blood-sugar-balancing punch from the combo of coconut oil and cinnamon. And if that wasn’t impressive enough, these tiny treats aren’t heated, baked, or fried – they’re refrigerated. This means that all enzymes, vitamins, minerals, fats and antioxidants remain intact, making these the healthiest cupcakes ever!

    You’re thinking they probably taste like cardboard, right? Think again. These cupcakes are just as decadent, moist and sweet as their customary counterpart, but without the guilt. We owe this mind-blowing recipe to the talented Emily von Euw of This Rawsome Vegan Life: a food blog filled with nutrient-dense raw desserts that can bring even the biggest sugar addicts to their knees. If you have a relentless sweet tooth but an inclination to keep things healthy, give these cupcakes a try. And if – or rather, when – you fall in love with them, go snatch up her cookbook Rawsome Vegan Baking (which includes this insane Tahini Cups with Coffee Cream recipe – a TCM fave). Grab your blender, your food processor, and get to un-baking!

    Woah. Let’s slow things down for a second to acknowledge that these cupcakes are vegan, gluten-free, and made with whole foods. Thank you, Earth.

    They’re also made with leftovers. Yup. I bought a bag of carrots from the farmers market last week and juiced them, then I was left with all this beautiful carrot pulp. I didn’t want to just compost it, so I thought, “Hey! I could make carrot cupcakes!” So I did just that. I know, my stories are always so exciting. The cupcake recipe is pretty basic – mostly carrots, nuts, raisins and spices – but that doesn’t stop some epic flavors from being created. Then I topped ’em off with “vegan gold,” aka whipped cashew cream, and swirled the cream with raw chocolate sauce, because…honestly, is there anything that doesn’t taste better with raw chocolate sauce?

    Makes 6 cupcakes


    For the cashew cream:
    2 cups cashews, raw
    2 Tbsp coconut oil
    2 Tbsp maple syrup
    1 tsp vanilla extract
    2 Tbsp lemon juice
    pinch sea salt
    water, as needed

    For the chocolate sauce:
    1/2 cup coconut nectar or date paste
    3/4 cup cacao powder
    1/3 cup coconut oil or cacao butter, melted

    For the cupcakes:
    2 cups carrot pulp (or ground up carrots)
    1 cup dates
    1 cup walnuts (or other nuts)
    2 Tbsp coconut oil
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    water, if needed
    3/4 cup raisins


    For the whipped cashew cream:
    Blend everything together until it’s smooth and thick, adding water as needed. You want it to be the texture of a thick yogurt.

    Set aside. You will only be using a portion of this cream, so store the rest in your freezer or refrigerator.

    For the chocolate sauce:
    Mix all the ingredients together and blend until smooth.

    Set aside. You will only be using a portion of this raw chocolate, so store the rest in your freezer or refrigerator.

    For the cupcakes:
    Pulse the nuts into powder in a food processor. Add the dates, coconut oil and maple syrup and process until it all gets sticky. I added a little bit of water here, so I ended up with a slightly gooey mixture before adding the rest of the ingredients.

    Add the rest of the ingredients and process until it’s all evenly combined and still pretty sticky (you can do this last step in a bowl with your hands or spoon if you want). I like whole raisins in cupcakes, so I added those after it was all mixed. Also feel free to add more spices!

    Press the “dough” into lined cupcake tins or papers, or really any shape you like! Set in the fridge for a minimum of a couple of hours.

    Swirl 1/3 cup of the chocolate sauce into 1 1/2 cups of the whipped coconut cream. You will then use this to decorate your cupcakes. Alternatively, you can also put a dollop of the coconut cream on top of the cupcake, then drizzle the chocolate over it. Feel free to then top with chopped nuts or raw cacao nibs.


    From our friends


    1. These look like exactly what I need for my Halloween party this weekend! But how long do they take to…uh.. UNbake? Haha. I haven’t seen a recipe like this elsewhere. Thanks a ton!

      Audrey | 10.28.2014 | Reply
    2. I think I can handle this…although I am new to raw food prep! Yay! One Question: What is Date Paste? Is that just dates done in the food processor? Do I need to add anything? Many thanks & of course this question is urgent; as i need to make these luscious treats today! πŸ™‚

      marcy | 10.29.2014 | Reply
      • Hi Marcy! You can sometimes find date paste at certain natural foods markets, but it’s easy to make your own by throwing pitted dates into a food processor. We prefer to soak them in water to soften and make the process easier. Let us know how the recipe turns out!

        The Chalkboard Team | 10.30.2014 | Reply
    3. In the cupcake section you say add the maple syrup but it’s not listed in the ingredients. How much do I need?

      Karen | 12.11.2014 | Reply
    4. How long do these bake and at what temperature?

      Gemma | 04.20.2015 | Reply
    5. They are raw. No baking needed. πŸ™‚

      Angela | 10.23.2018 | Reply

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