10 Min Carrot Cupcake With Easy Coconut Frosting [Vegan + Raw]


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10m Carrot Cupcake Raw Vegan With Coconut Frosting

Pin this recipe for later 💚
(Click the Save button to Pin 👆)

10 Min Carrot Cupcake With Easy Coconut Frosting [Vegan + Raw + Healthy Fats]
Prep Time
10 mins

We took this raw vegan carrot cupcake recipe to the next level of easiness and added a touch of zero waste by using whole carrots, not just the pulp! 🧞‍♂️♻ This can be a super healthy dessert with fresh carrots and brain-boosting nuts, giving you extra vitamins, fiber and healthy fats - just go easy on the coconut frosting and sweetener. 🥕🦍

Course: Dessert, Snack
Cuisine: Modern, Plantbased, Vegan
Keyword: carrot cake, no bake, vegan cupcake
Servings: 1
Carrot Cupcake
  • 1 medium carrot
  • 3-4 tablespoons hazelnuts or cashew nuts (you can use any type of nut!)
  • 4-5 dates (add more for a sweeter taste)
  • 1 teaspoon ground cinnamon
Coconut Frosting
  • 1 small can coconut milk or cream (the thicker the easier but the fatter!)
  • tapioca starch
  • agave syrup or fave sweetener
Carrot Cupcake
  1. Add all raw Carrot Cupcake ingredients (chop the carrot in chunks! 🔪) to a food processor and blend until you reach the desired look and texture (see recipe notes). Took us about a minute to get the result in the pic and yup, no need to soak the nuts!

  2. Place the mixture in a round mold or cooking ring and flatten the top evenly. If you don't have a ring with a press, it's super easy to make an even top with a silicon spatula (we use that!). Leave some space at the top for the frosting.

Coconut Frosting
  1. With a whisk or a mixer start beating a couple tablespoons of coconut cream (mix the can well first!) with your favourite sweetener and start adding tapioca starch in small amounts (start with a tablespoon then use a teaspoon). Keep beating and adding until it becomes thick but still liquid. See recipe notes.

  2. Spread the frosting on top of the cupcake and put it in the fridge to cool. You can also put it in the freezer just be sure not to completely freeze it! When you take it out the frosting should melt as it warms up giving it that mouthwatering effect! 😍😋

  3. Optionally deco with a couple of hazelnuts or whatever floats your boat. 🛶☺

Recipe Notes

☆ CUPCAKE TEXTURE: The texture you will get varies depending on how juicy or dry your ingredients are. There is only one way to get the texture you like: add more of the dry or wet ingredients in very small quantities as you adjust the texture. So one simple rule: start with little quantities and add slowly. 💦🐢 

☆ FROSTING TEXTURE: Add more tapioca to thicken or more coconut to smoothen the frosting. Always add the ingredients in small quantities and beat well or you'll get stuck in a loop of too liquid / too thick that'll easily drive you insane. Yep, been there! 🤯😅

☆ FAT ALERT 🚨: If you are after a super-thick frosting you can choose to NOT shake/mix the coconut can before using it, instead scrape the thickest part that usually sticks to the top of the can. It may be a quicker solution but be aware that it will make your frosting super-fat. It's plant-based fat but still saturated (bad) fat! 🙌🦍

P.S. Abe 🦍 loves to hear recipe variations and whats worked for you! Let Abe know in the comments below


Trying this? Tag @natureeuk on Instagram we’d love to see it!



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