Serves a Crowd

FullyRaw Carrot Cupcakes with Vanilla Orange Cream Frosting

October 29, 2013
Photo by www.fullyraw.com
Author Notes

These FullyRaw vegan desserts are PERFECT to make for any occasion and perfect to share with family, friends, kids, and more! —Kristina Bucaram

  • Serves 10
Ingredients
  • Ingredients for the Carrot Base: Food Processor Cupcake Holders/Fillers Approximately 2-3 Cups of shredded carrots (Food Processed) 1.5 Cups (according to you) of fresh dates Half Cup of walnuts (less for lower fat) Cinnamon Fresh Slice of Ginger
  • Ingredients for the Frosting: Approximately 2 Cups Soaked Cashews 1 Cups Pitted Dates Small Stem or Scrape of Fresh Vanilla Fresh Squeezed Orange Juice from 2-4 Oranges
In This Recipe
Directions
  1. Ingredients for the Carrot Base: Food Processor Cupcake Holders/Fillers Approximately 2-3 Cups of shredded carrots (Food Processed) 1.5 Cups (according to you) of fresh dates Half Cup of walnuts (less for lower fat) Cinnamon Fresh Slice of Ginger
  2. Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture. Press this mixture into the cupcake liners and refrigerate.
  1. Ingredients for the Frosting: Approximately 2 Cups Soaked Cashews 1 Cups Pitted Dates Small Stem or Scrape of Fresh Vanilla Fresh Squeezed Orange Juice from 2-4 Oranges
  2. Blend in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect! Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there!

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