Ingredients
Serves: 10-12
For the carrot cupcakes:
3 large carrots, shredded (about 1.5 cups worth)
1 cup almond flour/meal
2 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1 tablespoon Raw Honey
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
¼ cup chopped walnuts (optional)
¼ cup raisins (optional)
For the frosting:
1.5 cups raw cashews (unsalted)
5 tablespoons Coconut Cream Concentrate
? cup canned coconut milk
1 tablespoon Raw Honey
2 teaspoons vanilla
½ teaspoon cinnamon
Preparation
