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.
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
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.