Raw, vegan, carrot cake cupcakes with cashew frosting

September marches on and it’s still hotter than sin. It’s enough that we’re cooking outside; I’m not going to cook inside too. But a gal’s gotta eat. These cupcakes are all raw so require no heat. My carrots this year are especially sweet and juicy; perfect for these delicious treats.

CarrotCake

For the frosting

1 cup raw cashews soaked overnight (8 hours) and drained

1 Tbsp maple syrup

½ Tbsp melted coconut oil

1 tsp vanilla

1 Tbsp lemon juice

½ tsp salt

In a food processor, blend all the ingredients. Spoon the frosting into a piping bag for piping onto the cupcakes. I don’t have a piping bag, so I used a plastic ziplock bag with the corner snipped off to do my piping. You don’t get a fancy result, but you get results. J

For the cupcakes

2 cups shredded carrots

½ cup walnut pieces

½ cup dates, pitted and soaked in hot water for about 15-30 minutes

½ cup raisins (if you don’t like raisins, try diced dried apricot)

¼ cup unsweetened shredded coconut

2 Tbsp maple syrup

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

Pinch salt

Put the dates, walnuts and maple syrup in a food processor and blend. It’ll look ugly but persevere.

In a large bowl, mix all the ingredients together and then scoop into cupcake liners. Top with the frosting and keep in the freezer. Let thaw about 10 minutes before eating.

I think the cupcakes are delicious on their own without the frosting and could see making these into carrot cake balls rolled in ground walnuts.

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