Raw Carrot Cake Cupcakes (Recipe)

Bamik Hambaz BAMIK HAMBAZ

An insanely delicious and beautiful raw vegan version of the classic cake carrot, topped with the dreamiest and most luscious cashew cream frosting!

CUPCAKES

  • 4 cups shredded carrot
  • 1 cup walnuts
  • 1 cup soaked dates
  • 1 cup raisins
  • 1/2 cup shredded coconut
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • pinch of salt

CASHEW CREAM CHEESE FROSTING

  • 2 cups raw cashews (soaked overnight)
  • 2 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • squeeze of lemon
  • pinch of salt

What to do

  1. First, peel and grate all of your carrots.
  2. Using a food processor or blender, blend your crushed walnuts, soaked dates and maple syrup.
  3. Add the carrots, coconut, cinnamon, nutmeg, and salt and mix through with a spoon.
  4. Divide mixture evenly between cupcake liners.
  5. Blend all of the frosting ingredients together in food processor or blender.
  6. Using a piping bag, top the cupcakes with icing mixture.
  7. Freeze for 1-2 hours before serving.

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