Recipe :: Organic/Vegan Carrot Cupcakes with Lemon Frosting

Hi lovelies! I've been meaning to post the recipe I mentioned here about the raw and super-healthy (!)  carrot cupcakes, so here it is - enjoy!

Prep time: 20 mins

Makes: about 12

Ingredients

Cakes:

1.5 cups Carrot pulp (from juiced carrots)

1/2 cup Almond meal (I used almond pulp leftover from almond milk I made)

1/3 cup Coconut flour

1/3 cup  Walnuts

1/2 cup  Raisins 

3  Medjool dates (I added these for extra flavour)

1-2 tbsp Coconut oil (I added this to the recipe as it needed some moisture. Add more if you think it needs it)

1 tsp Lemon zest

1 tbsp Dessicated coconut (I added this to bind and improve the consistency)

1 tsp Stevia powder

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Vanilla bean powder

Lemon frosting:

1/4 cup  Cashews

1/3 cup Lemon juice

2.5 tbsp  Coconut oil, melted

1 tbsp Agave syrup (I used rice bran syrup instead as it does not contain fructose)

1/2 tsp Stevia powder

Preparation

Cakes:

Add all the ingredients in a bowl and massage together to belnd. Shape into 1-2 tbsp sized balls and lightly press into fairy cake moulds (or cupcake patty papers). Set in the fridge until ready to frost.

Lemon frosting:

In a small blender (I used a Magic Bullet), process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yoghurt. Using a teaspoon, spoon the frosting over the top of each cake and smooth over the sides with a spoon. Decorate each cake with a walnut or leftover raisins. Place in the fridge until ready to eat.

Rachel xo