Raw Carrot Cake {Vegan, Paleo, Gluten-Free, Refined Sugar-Free, SCD, AIP}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • 4.0 from 1 reviews Raw Carrot Cake {Vegan, Paleo, Gluten-Free, Refined Sugar-Free, SCD, AIP} Print Prep time 20 mins Cook/Chill Time 3 hours Ready In 3 hours 20 mins Author: Audrey @ Unconventional Baker Makes: 6 cupcakes Ingredients Cake Ingredients:
  • ½ cup raisins {or other dried fruit of your choice} 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether} 4 small carrots, coarsely chopped ¼ cup unsweetened shredded coconut ¼ cup coconut oil, softened ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.} 1-2 tsp pure vanilla extract {use alcohol-free for AIP} 2 tsp cinnamon ¼ tsp nutmeg {omit for AIP} dash salt Frosting Ingredients: ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter} ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.} 2 tbsp lemon juice, at room temperature 2 tbsp non-dairy milk of your choice, at room temperature 2 tsp pure vanilla extract {use alcohol-free for AIP} cinnamon for sprinkling Instructions Line a muffin pan with 6 cupcake liners and set aside. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy! Notes Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer. 3.2.2925

Instructions

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