Ingredients for the cupcake base:

  • 400 g / 14 oz dates
  • 800 g / 28 oz carrots
  • 1 orange
  • 1/3 teaspoon ground cinnamon

Ingredients for the icing:

  • 250 g / 8.8 oz of apples
  • 50 g / 1.7 oz of dried apples


  • knife and cutting board
  • peeler
  • freezer
  • citrus press
  • food processor
  • blender
  • cupcake paper holders


  • Peel the carrots.
  • Put the carrots in the freezer and let them freeze.
  • Take the carrots out of the freezer and let them thaw.
  • This process will soften the carrots.

  • Chop up the thawed carrots.
  • Put the chopped carrots in the food processor.
  • With the S blade, process the carrots into a rice like consistency.

  • Remove the pits from the dates.
  • Add the dates to the food processor.

  • Cut the orange in half.
  • Juice the orange.
  • Remove the seeds from the orange pulp.

  • Add the orange juice and pulp to the food processor.

  • Add some cinnamon to the food processor.

  • Blend these ingredients together into a somewhat chunky consistency.
  • Transfer the cupcake mixture into a bowl.
  • Taking some of the mixture at a time, make ball shapes out of the mixture.
  • Place each ball into a cupcake paper holder.

  • Peel the apple.
  • Remove the stalk and seeds from the apple.
  • Chop up the apple.

  • Put the dried apples in the blender first.
  • Dry-blend the dried apples into flour.

  • Add the chopped apple to this dried apple flour in the blender.
  • Blend these two ingredients into the cupcake icing.

  • Put the resulting icing in the cupcake decorating pipe.
  • Top the cupcakes with the icing.

  • Enjoy!

I hope you enjoy this blend of flavors and textures. Thanks in advance for commenting and sharing this recipe.

Keep glowing,

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