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No -Bake Carrot Cupcakes
To bake or not to bake? Let's just make this easy :) Carrot cupcakes you will not only feel good about eating AND they are simple to make. Blend, scoop and frost. Doesn't get much easier than that. These cupcakes are good enough to serve up as a snack, dessert or even breakfast. Enjoy!
Cupcake Ingredients: 1 cup raisins ¾ cup shredded coconut ¾ cup raw walnuts 1 TBSP orange juice 1 TSP cinnamon ½ tsp fresh grated ginger 2 cups shredded carrots Add raisins and shredded coconut to food processor and blend Add raw walnuts, orange juice, cinnamon and fresh grated ginger to the mix and blend again Add shredded carrots and blend one final time Press into lined muffin pan and let set Frosting Ingredients: Juice from one lemon 3-5 TBSP water 1 cup soaked cashews 3 pitted medjool dates Blend all ingredients together and add frosting into a pastry bag to frost or spread directly onto cupcakes
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