Raw Carrot Cake Cupcakes (Recipe)

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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