Raw Vegan Fig Carrot Cake with Maca Frosting Recipe

Raw desserts are not only healthier, they're easier to make! No baked-on messes, no hot pans to let cool, no "fallen-in" cakes, etc. This easy recipe is fun and decadent!
Raw Vegan Carrot Cake by Raederle

A New Take On Carrot Cake – A Traditional Easter Recipe

This is a fabulous dish to bring to an Easter celebration. Using muffin-shape it is much more party-friendly and even skeptical folks who wonder about your "crazy diet" will not want to pass-up your colorful presentation.

Fig Carrot Cake Muffins With Maca Frosting

  • 2 cups carrot pulp or grated carrots (If you use grated carrots, use cheesecloth, nut-milk bag or paper towels to squeeze the grated carrot. You'll want to remove as much excess moisture as possible)
  • 1 cup dates
  • ½ cup to 2 cups dried figs
  • 2 teaspoons cinnamon (adjust to taste)
  • ½ teaspoon ginger powder or ½-inch ginger root (optional, but delicious!)
  • ½ teaspoon turmeric powder or ¼-inch turmeric root (optional, but super rich in antioxidant power!)
  • 1 dash nutmeg
  • 1 dash sea salt
  • 1 lemon's juice
  • ½ cup walnuts and/or pecans, soaked overnight and rinsed
  • ½ cup raisins and/or dried mulberries
  • 3 ripe bananas – for the frosting
  • 1 tablespoon maca powder (or cacao or carob powder) – for the frosting

Raederle's Raw Recipe Video Demonstration of Fig Carrot Cake Muffins & Maca Frosting

1. Blend carrot pulp, dates, cinnamon, ginger, turmeric, nutmeg, sea salt and one lemon's juice, until a smooth nearly-consistent texture is formed in your food processor. This will take thirty seconds to a minute, depending on your machine.
2. Add figs and pulse 8 to 14 times. Add walnuts, and raisins (and/or dried mulberries) to your food processor and pulse to combine. Walnuts should be chopped slightly, but still in chunks. Pumpkin seeds, hemp seeds, flax seeds, etc, may also be added for more colors, textures and nutritional diversity.
3. Press carrot cake mixture into muffin molds or bowls. Preferably use silicone molds or ceramic dishes. (Metals and plastics leach chemicals slowly into moist items they come in contact with.) Place muffins in fridge for at least four hours. (Overnight works well.)
4. Peel bananas and put them on a plate. Mash bananas with a fork. Add maca powder and then continue to mash until the consistency desired is achieved.
5. Pull muffins out of the fridge and coat them with frosting. Serve and enjoy!
Continue reading for nutritional information (shown below).
Raw Vegan Carrot Cake Muffins by Raederle

Nutritional Information

The nutritional information is based on eating one quarter (one fourth) of the total ingredients listed above, including the frosting ingredients.
Calories: 372
Calories from fat: 23.6%
Calories from protein: 4.9%
A: 66%
C: 36%
E: 5%
K: 11%
Protein: 5.4 g
Fat: 10.5 g
Water: 140.7 g
Fiber: 9.5 g
Calcium: 8%
Iron: 13%
Magnesium: 27%
Manganese: 74%
B1: 15%
B2: 16%
B3: 15%
B5: 17%
B6: 49%
B9: 14%
Phosphorus: 20%
Potassium: 22%
Selenium: 3%
Sodium: 7%
Zinc: 13%
Omega-3: 124%
Omega-6: 515%
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