Carrot Cake w/ Fig Cream Frosting

Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Vegan Carrot Cupcake with Fig Cream Frosting

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (12 cupcakes)

For the Cupcake

  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
  • 1.5 tsp cinnamon
  • 1 cup water
  • 1/3 cup orange juice
  • 1/2 cup apple sauce
  • 1/2 cup water

For the Frosting

  • 5 figs, soaked and drained
  • 2 tbsp molasses or carob syrup
  • 1/2 can (7 oz) of coconut milk (the thickest part)


For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.


In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.


Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.



Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.


Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).


For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).


Blend until smooth.


Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.


Top the muffins with the cream.


Garnish with leftover shredded carrot and raisins.



So moist, rich, creamy…


You will beyond love these!

xo Aylin

Raw Carrot & Avocado Kale Salad

YUM is all I can say.

Salads are fun because you can eat them in an infinite amount of ways by just changing the dressing up, but let’s face it–it’s easy to be bored by them.

The key is to make sure every dressing tastes like Jesus, but without divine, hard-to-get/expensive ingredients. By keeping it simple and working with strong flavors and chewy textures, you’re bound to love a salad any day, any meal.

I used to hate kale. It’s a rough one to nosh through. There is nothing wrong with chewing, but to chew and chew and chew on something that doesn’t seem to be breaking down is a bitch. So, once I realized how to soften this frigid foliage up, it has become my favorite green!

The dressing was inspired by my go-to salad, which is essentially greens massaged in guacamole.  This time, however, I wanted the dressing to be more mellow and sweet, hence the carrot!

The result=to die for. This salad is so filling, because kale is denser and thicker than most greens, and the dressing is full of flavor.

Raw Carrot & Avocado Kale Salad


1 bunch kale
– 1 tbsp sea salt
– 2 carrots
– 1 avocado
– 1/2 lemon’s juice
– 1 clove garlic
– 1/4 tsp salt
– 1/4 tsp pepper

Serves 2


Gather your kale and begin to pick the leaves from the stems. The stems are rough and not fun to eat, so get rid of ’em.

Now that you’ve washed and de-stemmed the kale, it is now time to massage 1 tbsp of sea salt into the kale until juices are released and the kale becomes softer. Don’t worry, we will rinse the salt away after we massage, so there will be no salty taste left behind.

Massaging requires a few minutes to break the kale down.

Let the kale sit a bit before you rinse. Meanwhile make the dressing.

Combine 2 carrots and 1 avocado in a food processor with 1 garlic clove, 1/2 lemon’s juice, and salt & pepper.

Blend this bad boy up until it is a creamy consistency.

And that’s all there is to it!

Rinse your kale thoroughly and then add this dressing.

You can mix with a spoon or get right to it and use your clean hands to massage and coat each leaf evenly with the dressing.

My favorite part of this salad is how the dressing gets caught in the ruffles and grooves of the kale, collecting chunks of avocado and carrot deliciousness that is captured with each bite.

And plate. I like to add some color contrast with tomato.

Delicious darlings, simply yum.