Raw Carrot Cupcakes with Cashew Cream Icing

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Carrot cake and cupcake lovers rejoice! Marlie Centawer of Barefoot and Frolicking has ingeniously created a truly healthy recipe that will satisfy both parties equally. A raw carrot cake cupcake made from fresh carrots, buckwheat flour, shredded coconut flakes, dates, and cinnamon frosted with a creamy vanilla cashew icing. Who wouldn’t want to sink their teeth into that? Enjoy!

Best served immediately with a cup of tea, or keep them in the fridge for a few days or freezer for a few weeks.

This recipe was lightly inspired by the work of This Rawsome Vegan Life.

Ingredients

Carrot Cake

• 4 large carrots, peeled
• 1 cup buckwheat flour
• 1/2 cup shredded, unsweetened coconut
• 1 cup Medjool dates, pitted
• 1 tsp cinnamon
• 1 tbsp maple syrup (optional, for more sweetness)

Vanilla Cream

• 2 cups cashews, soaked
• 1 tbsp coconut oil
• 2 tbsp maple syrup
• 2 Medjool dates, pitted
• 2 tsp vanilla extract

Garnish

• slivers of carrot
• dash of coconut flakes

Instructions

1. To make the Carrot Cake, process the ingredients in a food processor using an ‘s’ blade until well combined. The buckwheat flour has a tendency to ‘soak up’ the liquid from the carrots, so depending on the quanities, you may need to add in more or less flour. Set aside in a bowl.

2. To make the Vanilla Cream, blend ingredients together in a high speed blender until smooth. Transfer to a bowl and set in the fridge to chill.

3. Roll the carrot cake mixture into mini-cupcakes, filling an array of cupcake liners.

4. Top with cashew cream using a piping bag and set in the fridge or freezer until cream is set.

5. Let the cupcakes set in the freezer or ridge overnight or for at least a few hours.