Raw Carrot Cupcakes_WEBRaw Carrot Cupcakes with Cashew Lemon Icing (makes 6)

You will need: 

For the cupcakes:

  • 2 medium carrots chopped in small pieces
  • 1/2 cup almond meal
  • 1/3 cup of rolled oats (or coconut flour)
  • 1/3 cup coconut flakes
  • 1/3 cup chopped walnuts (or pecan nuts)
  • 1-2 teaspoons lemon zest
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1-2 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
  • 1-2 teaspoons maple syrup
  • 1/3 cup raisins

For the icing:

  • 1/3 cup raw cashews
  • 1/4 cup lemon juice
  • 2 tablespoons coconut oil (melted)
  • 2-3 teaspoons maple syrup
  1. Make the icing by blending the icing ingredients in a high-speed blender. Set aside.
  2. Place the cupcake ingredients, except raising, and pulse until it becomes a coarse sticky mix, making sure you do not overprocess the mix.
  3. Place the cupcake mix into a bowl, add raisins and stir until mixed well.
  4. Press the raw carrot cupcake mix into 6 cupcake trays.
  5. Spread the icing over the cupcakes and refrigerate for at least 1 hour before serving them.

Enjoy! 🙂

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Join the conversation! 1 Comment

  1. Thank you, Mascha! Can’t wait to try them x

    Reply

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About Mascha Coetzee

Inquisitive Yogi, Health Coach, Yoga Teacher, Health Junkie, Seeker, Dreamer, Blogger, Animal Lover, Linguist & Ayurveda, Nutrition & Yoga Student for Life

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