Raw Carrot Cake Cupcakes


I am a sucker for sweet; I’m sure you feel my pain. I’m definitely a sweet tooth girl and can’t resist anything chocolate {and during my not-so-healthy moments Reeses are my favorite things}. This past Sunday I was coming off a fairly big weekend with friends and had the crazy desire to just start cooking. I mean, being hungover and cooking… doesn’t normally sound appealing. But that was what I wanted to do. So I pulled together a few things I was going to make, these raw carrot cake cupcakes, being one of them that I’ve been wanting to do for a while. IMG_6638

I firmly believe that if you make your own junk food that you appreciate it more, won’t kill your diet, and won’t really overeat and feel guilty. I mean, how many times have you made your own french fries? Peeling the potatoes, chopping, cooking, seasoning, etc. That was my feeling for these carrot cupcakes. When you buy them from stores, it’s so easy to know you aren’t eating the most healthy dessert and you can self sabotage. So instead, make these decadent recipe that is vegan, gluten free, and has only natural ingredients.

3 large carrots
6 medjool dates
1 tsp coconut oil
1 tbsp chia seeds (optional)
1 tbsp coconut flakes
1 tsp cinnamon
1 tsp pumpkin pie spice or nutmeg
1/2 cup chopped walnuts

1. Peel your carrots and chop so they blend easier. Add all ingredients except your walnuts into a food processor. I used a vitamix for this, however if you are using a food processor you might have to wipe the sides and blend a little longer. You have the option of fully blending or keeping the carrots slightly in tact. For this, just use a shredder and then blend.
2. Add the mixture to a bowl and fold in your walnuts.
3. Using mini cupcake holders, place it in your hand to hold it’s shape and use a spoon to add the mixture. (My liners came with a little plastic piece that held them together so I placed each one in individually then removed it to make the next one.) Once they are all done, it’s time to make your frosting (see recipe below).
3. Place your frosting in a ziplock bag, cut a small hole from a corner and pipe onto the tops. Freeze for 20 minutes. I personally keep these in the freezer but you could keep in the fridge so they don’t need to defrost.

1/4 cup coconut butter
1 tbsp maple syrup (add more for sweeter frosting)
1/2 tsp turmeric

Blend all ingredients in a blender or food processor until smooth. You might need to add some water to get it creamier; start with 1 tbsp and add more as needed.

And there you go! Delicious raw carrot cake cupcakes, mini style. These are the perfect bite size treat that will satisfy any sweet tooth.

IMG_6626So why the turmeric? I added turmeric in this to make the recipe a tad healthier as turmeric is very anti-inflammatory and promotes detoxification. I think it’s important to sneak in healthy foods like this because you won’t notice the taste but it adds so many amazing nutrients. I also added chia seeds because they are high in protein, calcium and help to keep your digestion regular because of their binding effort (think fiber).

Hope you all enjoy these little creations and if you make them don’t forget to tag me on Instagram #staysharpbestrong so I can see your photos!

Xoxo, Nikki

More Pictures
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

As Seen In