FullyRaw Carrot Cupcakes With Orange Vanilla Cream Frosting

In celebration of my 26th birthday, I've made FullyRaw Vegan Carrot Cupcakes with Orange Vanilla Cream Frosting just for YOU! Just WAIT until you try these bite size party favors that are absolute PERFECTION!


For the carrot cupcakes:
Shredded carrots 4 Cup (64 tbs)
Fresh dates 1 1/2 Cup (24 tbs)
Walnuts 1/2 Cup (8 tbs)
Cinnamon powder 2 Teaspoon
Fresh ginger 1 Medium , slice
For the frosting:
Soaked cashewnuts 2 Cup (32 tbs)
Pitted dates 1 Cup (16 tbs)
Fresh vanilla 1 Medium (Stem or other variants)
Oranges 4 Medium , juiced



The cupcake:

1)In a food processor combine combine carrots, walnuts, dates, cinnamon powder, fresh ginger and turmeric and blend until the mixture reaches the consistency that you want. You can aim for a "bread" type consistency or a gooey and soft consistency based on your taste.

2)Fill this mixture in the cup cake holders and set aside.

The vanilla frosting:

3)In a vitamix blender combine the soaked cashew, fresh vanilla, pitted dates and orange juice.

4)Blend till a smooth and rich consistency. This step might take long because of its thickness. Aim for a smooth and thick consistency.

5)Gather this mixture in a piping bag and swirl on your prepared cup cake holders or parchment paper.


6)Serve this cupcake on a large platter and be sure to spread the joy as this mixture can make a lot of cupcakes and enjoy!

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 3686Calories from Fat 1325

 % Daily Value*

Total Fat 158 g243.1%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 466 mg19.42%

Total Carbohydrates 572 g190.7%

Dietary Fiber 89 g356%

Sugars 380 g

Protein 80 g160%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet