Real Food Rehab

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FullyRaw Carrot Cupcakes with Orange Vanilla Cream Frosting

In celebration of her 26th birthday, Kristina has made FullyRaw Vegan Carrot Cupcakes with Orange Vanilla Cream Frosting! Just WAIT until you try these bite size party favors that are absolute PERFECTION! 

These desserts are PERFECT to make for any occasion and perfect to share with family, friends, kids, and more! The cupcakes are also perfectly portioned for those who want to keep true to a low fat raw vegan lifestyle; a few cupcakes meet your requirements for a low-fat day so that you can have your cupcakes and eat them too! 

Equipment & 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 if You Want Lower Fat) 
Fresh Slice of Ginger
Dash of Turmeric 

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. Get ready to make your frosting!

For the Orange Vanilla Créme 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 

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! 

Enjoy immensely! 

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OMGOSH I remember Carrot Cake. This looks and probably taste's unbelievable.

When I first went raw, I make carrot cake every week!  

I need to do this again!!

I am going to make these today!  Yum...

Happy Birthday, Kristina!  Those carrot cake cupcakes look so good.  Thanks for sharing.

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