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Raw Carrot Cupcakes [Vegan, Gluten-Free]Is this what you’re looking for?
1 1/2 cups almond flour
1/2 cup coconut sugar
1/4 cup unsweetened shredded coconut
1/4 cup plain cashew yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup carrot juice
1/4 cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla extractWhat’s the Recipe for Vegan and Gluten-Free Raw Carrot Cupcakes?
Unthinkable! But what if we questioned those assumptions? I crafted a velvety frosting that harmoniously balances the richness of coconut milk’s sweetness with the bright, citrusy zing of lemon. These vibrant treats are an excellent means of incorporating a healthy dose of beta-carotene-rich carrots into one’s diet.
Raw Carrot Cupcakes [Vegan, Gluten-Free]
Is this what you’re looking for?
1 1/2 cups almond flour
1/2 cup coconut sugar
1/4 cup unsweetened shredded coconut
1/4 cup plain cashew yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup carrot juice
1/4 cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
- 4 c. shredded carrot (approximately 8 carrots)
- 2 c. pecans
- 2 c. raisins
- 1 c. shredded coconut
- ¼ c. hemp seeds
- 2 tsp. agave nectar
- 4 tsp. almond oil
- ½ c. cashews
- ½ c. macadamia nuts
- 1 c. coconut milk
- ½ c. melted coconut butter
- ¼ c. agave nectar
- 1 tbsp. vanilla extract
- 1 tbsp. lemon juice
- 24 whole pecans, for garnish
- Ground cinnamon, for garnish
What’s the Recipe for Vegan and Gluten-Free Raw Carrot Cupcakes?
- Prepare twelve 1/2-cup mini cupcake pans by lining them with paper liners or lightly greasing them with coconut oil for effortless release.
- Pulse carrots in a food processor until they reach a pulpy consistency. Combine the pecans and raisins; pulsing until they are roughly chopped, then mix them with the carrots. The combined ingredients – shredded coconut, hemp seeds, agave nectar, and almond oil – are then processed to form a cohesive blend. The batter was portioned out evenly among the 24 cupcake liners, with each one filled to the brim as the dough was carefully pressed into place. While preparing the frosting, refrigerate it.
- Combine cashews, macadamia nuts, coconut milk, coconut butter, agave nectar, vanilla extract, and lemon juice in a blender; puree until the mixture is silky and even. Allow the mixture to chill and set in the refrigerator for approximately two hours, or until it has firmed up sufficiently to be easily scooped out.
- With a delicate touch, utilize an offset spatula to carefully extract the cupcakes from the pan. Frosted to perfection, the cupcakes are elegantly finished with a single pecan perched atop each one, its earthy sweetness complemented by a delicate dusting of warm cinnamon. Store in the refrigerator for up to 2 days; alternatively, serve immediately.
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