When you’re a food blogger, you take lots (and I means LOTS) of pictures. But the truth is that maybe only a quarter of the recipes I shoot ends up on the blog. Despite my best efforts, I sometimes forget about delicious recipes hiding in a corner of my hard drive.
Like these raw carrot cupcakes and their cheesecake layer I made on a whim last year. I found the pictures last week and figured it would be the perfect recipe for Easter! And you guys seemed to agree over on Facebook.
Talking about Easter, here are a couple recipe I think you might like :)
If, like me, you love a good vegan carrot cake but don’t feel like going through the trouble of baking one, these are for you. The base only requires 4 ingredients + spices and could easily be turned into bliss balls. Or into one small cake.
As for the frosting I used some store-bought vegan cream cheese to give it the fermented taste without having to culture it myself. It’s become so easy to find, it shouldn’t be a problem!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook tagging me & using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
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Raw carrot cupcakes with a vegan cheesecake layer
Ingredients
Raw Carrot Cheesecake Base
- 1 cup grated carrot
- ¾ cup + 12 walnuts
- ½ cup raisin
- ¼ cup shredded coconut
- ½ tsp cinnamon
- ¼ tsp ginger
- A pinch of fresh nutmeg
- ½ tsp vanilla extract
Vegan Cheesecake Layer
- ¾ cup raw cashews
- ½ cup vegan cream cheese
- 2 tbsp agave nectar or maple syrup
- 1 tbsp lemon juice
- ½ tsp apple cider vinegar
- ½ tsp pure vanilla extract
Instructions
Raw Carrot Cheesecake Base
- Put all the carrot cake ingredients in the blender and gently pulse until you have a nice sticky texture. Divide into 12 reusable muffin tins. Give a quick rinse to the blender.
Vegan Cheesecake Layer
- Put all the cheesecake ingredients into the blender and process until thick and creamy. Taste and adjust if necessary. Pour over the carrot cupcakes, top with a walnut and freeze until ready to eat.
- Take out the cupcakes 5 minutes before ready to serve.
**This article may contain non-sponsored ads in the form of affiliate links, which means that I will receive a small commission if you purchase a product through them. The price remains the same for you, but this way you are helping me maintaining the blog and providing you more interesting content! :)
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