Raw coconut carrot cupcake


Coconut carrot cake upgrade Nº2: raw cupcake with coconut frosting

For this recipe I was actually inspired by raw lemon cupcake prepared by Barbarella – green chef that I’ve tried at Open kitchen – food market in Ljubljana that’s open every Friday when the sun comes out. I’m sure my recipe has nothing to do with hers, but those flavors were so remarking that I just had to try something similar on my own.


Frosting is a must!

The cupcake itself is pretty dense, so you need to balance it with something light. The best is to use coconut whipped cream. When I was preparing this, I didn’t have any so I’ve mixed some greek yogurt with coconut oil, left it in the fridge for couple of hours and what came out was simply delicious.




  1. Follow raw coconut carrot cake recipe. Use small cake ring to form cupcakes.
  2. Prepare whipped coconut cream or mix 1/3 coconut oil and 2/3 greek yogurt for frosting.
  3. After letting sit everything in the fridge for couple of hours, garnish cake with frosting, strawberries and sprinkle with coconut flakes.

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