These carrot cake cupcakes are perfect for an afternoon snack or dessert. They are plant-based, sugar-free and gluten-free as well. Healthy, decadent and rich in flavor, these goodies are made with only one kitchen appliance (a blender) and simple vegan ingredients you will already find in your kitchen. This is a great way to get very nutritious foods such as nuts, fruits, and carrots into your diet. Plus, kids love single-serving dessert in a cup. Win-win!

Carrots are an incredibly nutritious root vegetables and due to their natural sweetness, you can use them to make great raw desserts. Carrots are high in fibre, vitamins, and minerals. You can also make these muffins with cooked and pureed carrots for a smoother texture. I personally prefer a raw version since it is more nutritious and easier to make.

Soaked cashews have tender and buttery texture, which makes them great frosting substitutes, rich and foolproof.. When it comes to the carrot cakes, this simple frosting is a much better choice than confectioners’ sugar, butter, and milk. With only three ingredients and 5 minutes of effort, this healthy frosting will be ready to turn any cake into a special-occasion treat!

Prep time 10 minutes

Chilling time 1 hour

Total time 1 hour 10 minutes

Servings 6


1 cup walnuts

1 cup dates

2 cups grated raw carrots, squeezed through cheesecloth

1 teaspoon ground cinnamon

1/8 teaspoon kosher salt

1/4 teaspoon nutmeg, preferably freshly grated

1 teaspoon fresh ginger, peeled and grated

1/2 cup dried cranberries


1 cup cashews, soaked for a few hours

1/3 cup agave nectar

1/2 teaspoon vanilla extract


Blend the walnuts and dates in a high-speed blender or food processor. Add in the grated carrots, cinnamon, salt, nutmeg, and ginger.

Continue blending until the mixture has taken the texture of a smooth dough. Fold in the cranberries and gently stir to combine.

Press the dough into a muffin tin or ramekins; place them in your refrigerator for at least an hour.

To make the frosting, rinse cashews and transfer them to a bowl of your blender or food processor.

Blend your cashews along with the agave nectar and vanilla extract until the mixture is well combined.

With the motor running, add just enough water to make the desired consistency of your frosting. Frost your muffins and devour!

Nutrition Facts

(Amount per 113g = 1 serving)

Calories 331

Total Carbohydrates 41.9g

Protein 6.6g

Total Fat 17.7g

Chef’s notes:

If you don’t have walnuts, a good substitution would be almonds, and you can also use your favorite type of dried fruit such as raisin, Sultanas or prunes.

You can go one step further and decorate these cupcakes with your kids. Tint the cashew frosting with the fruits; avoid artificial food coloring and use blueberries, beetroot or frozen juice concentrate. Further, give your kids chopped glazed nuts, coconut flakes, or edible flowers. So much fun!