Ingredients

The following ingredients have 11 Servings
  • 3 large carrots, shredded (about 1.5 cups worth)
  • 1 cup almond flour/meal
  • 2 eggs, whisked
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup raisins (optional)
  • 1.5 cups raw cashews (unsalted)
  • 5 tablespoons coconut butter
  • 1/3 cup canned coconut milk
  • 1 tablespoon honey
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon

Instruction

  • Preheat your oven to 350 degrees.
  • Shred your carrots in your food processor with the shredding attachment or use a grater.
  • Add all the carrot cupcake ingredients to a large bowl and mix thoroughly to combine.
  • Place cupcake ingredients into a muffin tin lined with paper liners or silicone liners (like I use). Should fill 10-12 muffins.
  • Bake for 18-20 minutes.
  • Now on to make the frosting!
  • Add your cashews and turn on until you get a chunky meal.
  • Then add your 5 tablespoons of coconut butter.
  • Once that has combined, add your coconut milk, honey, vanilla, and cinnamon.
  • When you get a paste/frosting, taste to see if you would like any salt added.
  • Once your cupcakes are done baking, let cool COMPLETELY, cut in half and place frosting between the two halves and on top of your cupcake.
  • Sprinkle with cinnamon or extra shredded carrot OR a bit or orange zest!