Raw Carrot Cake Cupcakes, oh my!

Raw Carrot Cake Cupcakes

I found this fantastic alternative (and raw!) carrot cupcake recipe modified by Sonnet over at For the Love of food. I can’t wait to try it for a friend who has a birthday coming up really soon. Let me know if you try it first! Yum!

Adapted from Choosing Raw and found at http://www.fortheloveoffoodblog.com/

Yields: 6 cupcakes

Cupcakes:

1 cup raw walnuts, almonds, or macadamia nuts

1 cup dates, pitted

2 cup grated raw carrots

1/2 cup unsweetened coconut flakes

1 teaspoon cinnamon

1 teaspoon freshly grated ginger

1/2 cup raisins

Process the nuts and dates in a food processor (with the S blade) until it is well-incorporated.  Wrap the carrots in a paper towel and squeeze out any excess liquid (you can also substitute carrot pulp from a juicer and skip this step).  Add the carrots, coconut flakes, cinnamon, and ginger to the food processor.  Process until the mix is a smooth "dough."  Add the raisins and pulse to combine.  Stuff the carrot cake dough into muffin tins and refrigerate for about an hour. 

Frosting:

1/2 cup cashews, soaked 1+ hours

2 pitted medjool dates

1 teaspoon lemon juice

1 cup unsweetened coconut flakes

10 drops liquid vanilla stevia, or to taste (I used NuNaturals brand)

Dash sea salt

Water (start with 2 tablespoons and work your way up as needed.  The soaking time of the cashews will determine how much water you actually need)

Drain the cashews and place in a food processor with the dates, lemon juice, coconut flakes, stevia, and sea salt. Add 2 tablespoons of water and begin to process.  The soaking time of the cashews will determine how much water you need.  Add more water as necessary to achieve the desired consistency.  

Remove carrot cakes from fridge and frost!