Raw Carrot Cupcakes with Cashew Cream Icing

By Chef: Marlie Centawer
Posted:   March 27, 2014


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Carrot cake and cupcake lovers rejoice! Marlie Centawer of Barefoot and Frolicking has ingeniously created a truly healthy recipe that will satisfy both parties equally. A raw carrot cake cupcake made from fresh carrots, buckwheat flour, shredded coconut flakes, dates, and cinnamon frosted with a creamy vanilla cashew icing. Who wouldn’t want to sink their teeth into that? Enjoy!

Best served immediately with a cup of tea, or keep them in the fridge for a few days or freezer for a few weeks.

This recipe was lightly inspired by the work of This Rawsome Vegan Life.


Carrot Cake

Vanilla Cream

  • 2 cups cashews, soaked
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 Medjool dates, pitted
  • 2 tsp vanilla extract


  • slivers of carrot
  • dash of coconut flakes


1. To make the Carrot Cake, process the ingredients in a food processor using an ‘s’ blade until well combined. The buckwheat flour has a tendency to ‘soak up’ the liquid from the carrots, so depending on the quanities, you may need to add in more or less flour. Set aside in a bowl.

2. To make the Vanilla Cream, blend ingredients together in a high speed blender until smooth. Transfer to a bowl and set in the fridge to chill.

3. Roll the carrot cake mixture into mini-cupcakes, filling an array of cupcake liners.

4. Top with cashew cream using a piping bag and set in the fridge or freezer until cream is set.

5. Let the cupcakes set in the freezer or ridge overnight or for at least a few hours.