Raw Vegan Carrot Cup Cakes

Frosting

1 Cup Cashews, Soaked for 1+ hours

1/3 Cup Maple Syrup

1/8 Tsp Sea Salt

1 Tsp Lemon Juice

1 Tbsp Water

Rinse cashews and place in a food processor with maple syrup, salt and lemon. Process using S blade until the mixture is well combined. Add water as the motor is running to get the frosting consistency. 

Taste Note: Tastes AWESOME

Carrot Cake

1 Cup Walnuts (NOT Soaked)

1 Cup Dates

2 Cups grated raw carrots (~ 3 Carrots), squeezed well (Use  Nut milk bag or paper towel to remove as much moisture as possible )

1/2 Tsp Cinnamon

1/2 Tsp Ginger

1/8 Tsp Nutmeg

1/8 Tsp Sea Salt

1/2 Cup raisins

Grate carrots

Use nut milk bag to squeeze very well

Dry the food processor

Process the dates and walnuts in food processor using S blade till they are crumbly but holding together.

Add squeezed grated carrots and spices. Process till the mix has taken the form of a smooth "dough"

Add raisins and pulse to combine

Push the dough into six muffin tins and refrigerate for about an hour. Remove from the fridge and get frosting!

Taste Note: Tastes AWESOME. Felt it's too sweet. Thinking of trying next with 3/4 cup of dates & 1/4 cup of raisins
Yields: 6
Source: onegreenplanet