the taste space

Raw Carrot Cake Cupcakes with Cashew Frosting

Posted in Desserts, Favourites by Janet M on August 23, 2012

I discovered where I inherited my veggie-loving genes.

You see, it skipped a generation.

I recently visited my grandparents. Not wanting to burden my grandmother with worrying about what I was going to eat, I took charge and delved into her kitchen to see what I could make….. While she typically makes traditional German food, I was delighted to discover she also had glass jars filled with oodles of dry beans, dried fruit, and whole grains (quinoa, millet, barley, rolled oats), a freezer filled with nuts and seeds, a pantry with tamari (my grandmother has tamari?!) and even things I have never eaten like Brewer’s yeast and soy lecithin. I almost forgot she also had a 20-year old juicer!!

My meal of the weekend was a double batch of my easy Curried Beans and Quinoa with Baby Bok Choy which was enjoyed by all.

However, my culinary bliss came when I juiced to my heart’s content. I juiced oodles of carrots, beets, apples, ginger and lemon to create the perfect breakfast juice. My first version had a strong kick from the ginger, but I held back on later versions.

All this juicing meant that I had lots of juice pulp. While my grandmother usually enriches her compost with the pulp, I wanted to make something a bit more creative edible with the leftovers.

With my leftover carrot pulp, I decided to make raw carrot cake cupcakes. Super simple, no dehydrator needed, it was uncanny how they tasted like an even better traditional carrot cake. I don’t even like traditional carrot cake since it is typically a heavy and dense cake with little flavour. However, simply blend together carrots, walnuts, dates and raisins with cinnamon, ginger, nutmeg and cloves, and you have a flavourful no-cook dessert. Moist and flavourful. Top it with the cashew-date frosting, and you have one sinfully delicious dessert. Way too addictive to keep in your fridge, if I may caution you in advance.

Even if you don’t have a juicer, do not fret. I am definitely going to try this again with grated carrots with the extra water squished out because I don’t have my own juicer.

I made some raw juice pulp crackers with the pulp from the beets, apples, and ginger. With a touch of curry powder, they were oddly good. More like a thin bread than a cracker, but still good. :)

This is being submitted to this week’s Weekend Herb Blogging, hosted by A.B.C, to this week’s Raw Food Thursdays, to this week’s Healthy Vegan Fridays, to this week’s Potluck Party for Kid Friendly Foods and to this week’s Weekend Wellness.

Raw Carrot Cake Cupcakes with Cashew Frosting
Adapted from Choosing Raw

1 cup dry walnuts
1 cup pitted dates
2 cups carrot pulp (you can substitute grated carrots, but squeeze out all the excess moisture)
1 tsp cinnamon
1/2 tsp ground ginger
Pinch nutmeg
Pinch ground cloves
1/8 tsp sea salt
3/4 cup raisins

1 cup cashews, soaked at least 1 hour
5 pitted Medjool dates, soaked at least 1 hour, water reserved (or to taste)
Pinch sea salt
1 tsp lemon juice

1. In a food processor fitted with its S-blade, pulse the walnuts and dates until the form a uniform paste.

2. Add in the carrots and spices and process until it becomes a smooth dough.

3. Add raisins and pulse to combine, but do not overmix because you want chunky raisins in the dough.

4. Push the batter into muffin tins (silicone ones work well). I filled 9 muffin holes 3/4 full. If you fill them the entire height, you might get 6 cupcakes. Refrigerate for at least an hour. They may also be frozen.

5. Meanwhile create your frosting: Wipe your food processor clean and then add your soaked and rinsed cashews. Pulse until completely smooth and creamy. Add the lemon juice and slowly add the reserved date soaking liquid until you achieve the consistency you desire.

6. Frost your cupcakes prior to serving.

Makes 9 small cupcakes, 6 larger ones.

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22 Responses

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  1. Laura @ Sprint 2 the Table said, on August 23, 2012 at 9:06 AM

    Grandparents can be do cool. My grandparent went on a health kick after some health problems and they probably put my eating to shame now. Those two country people love some quinoa and steamed broccoli!

  2. Gabby @ the veggie nook said, on August 23, 2012 at 11:13 AM

    Yum I love this recipe! I am totally bookmarking this for when I have a juicer/am eating fruit again!

    And you grandma sounds super cool. While I love my grandmas they are very into their meat and dairy and wheat which is very little help to me when I visit. I end bringing my own food and grocery shopping when I’m there. Also, they don’t have juicers ;)

  3. Joanne said, on August 23, 2012 at 9:09 PM

    Your grandmother sounds like a rockstar! I can’t believe she has all those grains and beans! I suppose my grandmother did always have lentil and farro on hand though…I wonder what happened to my parents’ generation. They really dropped the ball,

    I love how we’re both spreading the carrot cake love this week!

  4. sonja@vesenmork said, on August 24, 2012 at 9:26 AM

    I’ve been not really juicing lately, on a smoothie high. But these look so good, I’ll probably will be having some carrot apple ginger juice in order to make these somewhere in the forseeable future.

  5. Ella @ Lifeologia said, on August 24, 2012 at 2:44 PM

    Wowzers! These look so good – wish I could order a pack from you ;) xoxo

  6. [...] Janet from The taste space –  Raw Carrot Cake Cupcakes [...]

  7. Ellen Lederman said, on August 28, 2012 at 9:36 PM

    Loved them! Definitely a vibrant and moist (possibly overly) carrot cake! I used grated carrots—tried to squeeze out as much liquid as I could. Can you possibly describe the consistency? After freezing and then defrosting them, mine got a little runny and didn’t stay completely intact/firm. In your photo, it looks like yours were very firm….

  8. [...] visit Aux Vivres for a quick dinner with Rob, my Dad and grandmother. Rob and I went there during our last visit, and I wanted to return for a veggie-packed meal that would appeal to some of the most serious [...]

  9. heathergfc said, on September 19, 2012 at 9:40 PM

    Wow! I am SOOOO making these this weekend! Thanks for linking these up to Raw Foods Thursdays!

  10. JadeSparX said, on October 24, 2012 at 7:09 AM

    MUST make these soon!! :)

  11. [...] something even more decadent? Omit the mint and top it with my chocolate peanut butter frosting or cashew date frosting! Or make this avocado buttercream frosting and tell me how it [...]

  12. [...] on my wishlist this year: A textbook. I know, not even a cookbook. I am also eagerly awaiting my grandmother’s old juicer and pressure cooker. I don’t really need much else. The most important thing is the company. [...]

  13. [...] you want something more sweet for your carrot juice pulp, I highly recommend these raw carrot cupcakes. What is your take on juice fasts? On miracle weight-loss [...]

  14. [...] suggested my Carrot Cake Cupcakes since he really liked them, but I thought they might be a bit “out there”. Carrots for [...]

  15. rkrumel said, on March 31, 2013 at 7:37 PM

    Reblogged this on Introspection | Dance and commented:
    Easter treat! After several days of “break fast” not baking (I did eat baked goods/sweets which was also initially part of my lenten fast, but my God is not a legalist. It’s all for practicing discipline anyway.) I was sorely tempted to bake a carrot cake…but I have enjoyed the raw recipes I’ve been trying for the past couple weeks so much, I had to give a raw carrot “cake” recipe a try – much to my delight!
    I made do with my blender and shredded carrots – which stayed pretty chunky, so I ended up with something more like “carrot cake haystacks”. ha! Delicious though. The only substitutions I made to the below recipe from The Taste Space were 2 cups shredded carrots plus 1/2 cup carrot juice for the carrot pulp. I also soaked my dates before blending to aid my blender’s job, and put the muffin tin in a warm for 45 minutes instead of the fridge to “dehydrate” them.
    Looking for an inexpensive food processor, anyone??
    Over all, this recipe was super easy to make and had a big pay off. In my opinion, much more satisfying than carrot cake.
    -Becca

    • janet @ the taste space said, on March 31, 2013 at 8:40 PM

      Nice! I agree, I like it way more than real carrot cake. Now that I think about it, these would probably make excellent sports bars with the carrots… now the wheels are turning. ;)

  16. [...] can use your leftover juice pulp to make an omelette, separate out the carrot pulp to make raw cupcakes (!), or make veggie pulp crackers. Feel like a superhero, and enjoy the rest of you day. [...]

  17. [...] food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to [...]

  18. […] from Rawfully Organic, I may want to bring the juicer. And then I would want my dehydrator to make juice pulp crackers. […]

  19. […] pan. Since I don’t have one, I looked for an easier option. Cupcakes worked well with my last raw carrot cake (very good, too), and even though I had no muffin wrappers, I decided to try it out. After a bit […]

  20. […] recommend her Curried Chickpea Salad with Carrots, Mustard-Miso Dressing, Raw Zucchini Alfredo, Raw Carrot Cupcakes, and Greek Lemon and Quinoa Avgolemono Soup and there are many others I have […]


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