Vegan Dessert Recipe: Raw Carrot Cake Muffins with Sweet ‘Cream Cheese’ Frosting

Carrot cake raw vegan cupcake

Servings: Makes 13 cupcakes

Carrot Cake
• 3 pounds carrots
• 1 pound pitted dates (or 1/2 if you’d like it less sweet).
• Cupcake papers

Put the carrots through the food processor with the shredder blade attached. This will shred the carrots makes it easier to blend,, as they aren’t as compact.
Place the shredded carrots and dates into the vitamix and blend it until it’s smooth and mixed in well. Use the tamper since the mixture will be thick.

With Dehydrator: Place the mixture onto the dehydrator sheets, or teflex sheets, and dehydrate at 115 over night for 10 hours, or until desired moisture is reached.
Without Dehydrator: You can either place the carrot cake mixture in a paint strainer bag (They’re cheaper and get the job done) or a nut milk bag or use cheese cloth to drain out the excess moisture from the mixture. You want to get as much moisture out of the carrots. You can drink the juice that comes out, or use it in a smoothie.

• 1/2 cup of almonds
• 1/4 cup water (Or more)
• 6 medjool dates (Or more depending on how sweet you like it)

Put the almonds into a food processor for a few minutes, until there is a creamy consistency.
Once it is smooth, add in the water and dates and blend.

Place the cupcake papers into a muffin pan, this will make sure they hold their shape
Place the cupcake mixture into the papers
Make a piping bag: Take a plastic zip lock bag and put the frosting mixture into it, cut a small hole in the corner of the bag.
Spread the frosting onto the cupcakes
Chill for 30 minutes in the fridge OR eat right away.

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