Raw carrot cupcakes with a vegan cheesecake layer

Raw carrot cupcakes with a vegan cheesecake layer

Aryane @ Valises & Gourmandises
These easy raw carrot cupcakes with a vegan cheesecake layer are a great way to celebrate spring!
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Prep Time 15 mins
Total Time 15 mins
Course Dessert, pastry, Snack
Cuisine healthy, vegan, vegetarian
Servings 12

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.
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