Raw Carrot Cupcakes

No Easter celebration is complete without carrot cake, and these raw vegan cupcakes are the ultimate rabbit food. Unsweetened shredded coconut, medjool dates, and toasted pecans blend together in a delicate base enhanced with warming spices and speckled with plump green raisins. A dollop of creamy cashew frosting brings you that much closer to a religious experience. Why not indulge generously? You’ll need sustenance for that impending egg hunt. 


Carrot Cupcakes: 

  • 3 cups organic shredded carrots 
  • 1 cup medjool dates, pitted and chopped  
  • 1 cup organic raw pecans
  • 3/4 cup organic unsweetened shredded coconut
  • 2-3 teaspoons organic ground cinnamon
  • 1/2 teaspoon organic ground ginger
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon Celtic sea salt


  • 2 cups organic raw cashews, covered and soaked in water overnight
  • 6 tablespoons organic unrefined coconut oil, melted
  • 4 tablespoons fresh nut milk (recipe here) 
  • 2 tablespoons raw honey 
  • 2 teaspoons organic vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Pink Himalayan or Celtic sea salt


[Optional technique to ease digestion]: Place the pecans in a large bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. 

Alternatively, preheat the oven to 375 degrees. Roast the pecans for 8-10 minutes, or until toasted. Set aside to cool, then chopped roughly. 

Pat the shredded carrots dry. Mix together the base ingredients in a food processor until completely blended. Line a 12-cup cupcake pan. Spoon the mixture evenly into the liners and press down firmly. Refrigerate.

Meanwhile, drain and rinse the soaked cashews. Place all the frosting ingredients in the food processor and blend continuously for several minutes until thick and smooth. Add additional nut milk if necessary, still maintaining a thick texture. 

Spread the frosting across the top of the cupcakes, sprinkle on additional carrots, nuts, or coconut flakes, and let sit in the refrigerator until ready to eat.