Raw Carrot Cupcakes With Coconut Cashew Frosting



1/8 cup raw walnuts

1/8 cup raw pecans

dash to 1/4 tsp. nutmeg

dash to 1/4 tsp. cinnamon

2 dates

1/4 cup raisins

1/8 cup shredded carrots

1/8 cup shredded apple (I used a microplane for the carrot and apple)


1 1/8 cups raw cashews, soaked in water overnight

1/8 cup chopped fresh coconut meat or dried coconut flakes

1/2 medium banana

1 date

4 Tbsp. coconut water

1 Tbsp. agave nectar

*This makes enough frosting for about 4 cupcakes. Extra frosting will keep in the fridge or freezer.


  1. In a food processor, blend the walnuts, pecans, and spices until smooth. Add the dates and raisins and blend about 1 minute.
  2. Spoon the mixture into a bowl and add the carrots and raisins. Stir completely, then form into a ball with your hands. Scoop into a cupcake liner and form into the shape of a cupcake. Put in the fridge while you make the frosting.
  3. For the frosting, blend all of the ingredients in a food processor until completely smooth. Smooth over the cupcakes with a knife and return to the fridge until you're ready to eat.

Find the original recipe at The Daily Dietribe.