Raw Carrot Cake Cupcakes

    • Yield
    • Difficulty
    • Easy
  • 12345 (4 votes, average: 4.25 out of 5)

These cupcakes are super delicious and really healthy at the same time. Gluten-free, dairy-free, oil-free, vegan and low-fat. Moist, but fluffy and light at the same time with luxurious coconut cream on top. What more could you ask for? Gotta love it when dessert is so healthy it can double as breakfast.



The Dough
  • 2 cups carrot pulp (or shredded carrots)
  • 4 cups dried apples
  • 1 cup raisins
  • ½ tsp vanilla powder
  • ½ tsp cinnamon powder
  • ⅛ tsp nutmeg
  • lemon zest of half a lemon
Coconut Frosting
  • 2 cups young Thai coconut meat
  • 1 cup dates
  • ½ cup + 2 tbsp water
  • ½ tsp vanilla powder


The Dough
  1. Put carrots, dried apples, vanilla, cinnamon powder, nutmeg and lemon zest in the food processor. Mix until well combined.
  2. Add raisins and pulse until well incorporated.
  3. Spread the dough into the cupcake papers.
Coconut Frosting
  1. Put dates, meat of a young Thai coconut, water and vanilla powder in the blender. Blend until creamy.
  2. Spread the frosting on top of the cupcakes. Enjoy!
Tiasha SlanaAbout Tiasha Slana

Hi! My name is Tiasha. I help women get slim, sexy, and healthy the blissful way - with the help of raw foods and intuitive eating. I'm the creator of Shine with Nature and the founder of the Effortlessly Raw Program – a community for fruit lovers with all the motivation and tools to succeed at a raw food lifestyle.

My other passion is creating delicious low-fat raw desserts (and other goodies), that are so good that nobody even believes they are raw.

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