![](http://1.bp.blogspot.com/-e-3SfR0I2g4/TkFKrezCkiI/AAAAAAAAAd0/di8u4hI3yJE/s400/IMG_5230.JPG "No Bake Vegan Carrot Cupcakes with "Cream Cheese" Frosting")
Organic Dill Pickles
No Bake Vegan Carrot Cupcakes with "Cream Cheese" Frosting
Homespun and wholesome, these moist mini cupcakes are a treat for any time of the day. What’s more, they are gluten free, high in antioxidants, fiber, beta carotene, with vitamins A, K, and potassium, so you can indulge without a stitch of guilt, I had two this morning for breakfast with my cup of Earl Grey of tea, and they were very nice indeed.
All you frosting girls can finally have your cake and eat it: Rich and creamy, the “Cream Cheese” is made from soaked raw cashews, fresh lemon juice, lemon peel, vanilla, and agave syrup. Who would have thought healthy food could be so delicious? All good in the ‘hood is all I can say.
All you frosting girls can finally have your cake and eat it: Rich and creamy, the “Cream Cheese” is made from soaked raw cashews, fresh lemon juice, lemon peel, vanilla, and agave syrup. Who would have thought healthy food could be so delicious? All good in the ‘hood is all I can say.
Any parents out there who are dying to get their kids to eat more veggies? These cupcakes are sent from heaven: My son Jake is one of the pickiest eaters on the planet, and he polished two off today without any questions asked. This may sound a bit corny, but it’s amazing how good a thumbs up from a 4 year old can make you feel. Enjoy.
No Bake Vegan Carrot Cupcakes
Cupcakes
1 cup almond meal (almonds ground in a Magi mix or blender)
2 cups fresh carrot pulp (left in your juicer after making yourself a delicious carrot juice)
1 1/2 cups finely shredded coconut
1 1/2 cups finely shredded coconut
1 3/4 cup soft medjool dates. pitted and finely chopped
1 tsp pure vanilla extract (no alcohol) or raw vanilla beans (available in the “raw” section at your health food store)
1/4 cup raisins (optional)
pinch of Himalayan sea salt
cinnamon or cacao powder for dusting (optional)
cinnamon or cacao powder for dusting (optional)
24 mini cupcake baking cups
2 mini cupcake tins
“Cream Cheese” frosting
1 cup raw cashews, soaked for 30 minutes, then rinsed.
juice of a whole lemon
juice of a whole lemon
3 tablespoons grated lemon peel
1 tablespoon agave syrup
1 tsp pure vanilla extract (no alcohol) or raw vanilla beans (available in the “raw” section at your health food store)
filtered water
filtered water
1. Using a high-speed blender, whizz all of the “Cream Cheese” frosting until smooth. Depending on the size of the cashews, you may need to add a few tablespoons of filtered water to thin the frosting. Add a few drops at a time in between blending to ensure the frosting doesn’t get to thin. It should have some density to properly frost the cupcakes. Add to a bowl, cover with cling film, and chill until it’s time to frost the cupcakes.
2. For the cupcakes: Juice the carrots, and take 2 cups of pulp from the juicer. With your hands, sift through the mixture, removing any large pieces of carrot that might be left over. Add the smooth pulp to a mixing bowl. Add the rest of the cupcake ingredients, mixing with your hands until thoroughly combined.
Put the cupcake cups into a mini muffin pan. With a teaspoon, or by hand, add the cupcake mixture into the cups, taking care to spread the mixture evenly. Fill the cups to the top to give it a “raised” cupcake shape. Cover the muffin trays (should be enough mixture to fill 24 mini cups) with cling film and chill for 3 hours.
4. Carefully take out the cupcakes, frost, and dust with cinnamon powder.
2. For the cupcakes: Juice the carrots, and take 2 cups of pulp from the juicer. With your hands, sift through the mixture, removing any large pieces of carrot that might be left over. Add the smooth pulp to a mixing bowl. Add the rest of the cupcake ingredients, mixing with your hands until thoroughly combined.
Put the cupcake cups into a mini muffin pan. With a teaspoon, or by hand, add the cupcake mixture into the cups, taking care to spread the mixture evenly. Fill the cups to the top to give it a “raised” cupcake shape. Cover the muffin trays (should be enough mixture to fill 24 mini cups) with cling film and chill for 3 hours.
4. Carefully take out the cupcakes, frost, and dust with cinnamon powder.
Makes 24 mini cupcakes.
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I Love carrot cake…I have a feeling that I will love these. What a great recipe…the almond must just give it a wonderful taste. De.li.cious!
these look fabulous! what if I don't have a juicer, can i use shredded carrots??
Hello there, and thanks for the comment! O.k. no juicer, huh? No worries, go for this: This is the best idea I can come up with to get them to a pulp texture:
1. Grate your carrots. Try using the fine side of your hand grater. If this is too difficult (give it your best shot though), go for the larger side of the grater.
2. After the grating, finely chop the carrots with a sharp knife. or better yet, if you have a Magi Mix or Vita Mix, blitz the heck out of 'em. Rock n roll baby!
This should get you close to the pulp texture.
Thanks again and have fun!
Nicole
Hello again Anonymous,
Another thought: As the carrots will not be juiced. you might need more almond meal (1/4 cup), a few tablespoons of coconut, and a few more dates to bind it into a cake-like texture.
Cheers,
Nicole