FullyRaw Carrot Cupcakes - Fully raw

By BClover

Ingredients

• Ingredients for the Carrot Base:
• Food Processor
• Cupcake Holders/Fillers
• Approximately 2-3 Cups of Shredded Carrots (Food Processed)
• 1.5 Cups (According to You) of Fresh Dates
• Half Cup of Walnuts (Less if You Want Lower Fat)
• Cinnamon
• Fresh Slice of Ginger
• Dash of Turmeric
• For the Orange Vanilla Créme Frosting:
• Approximately 2 Cups Soaked Cashews
• 1 Cups Pitted Dates
• Small Stem or Scrape of Fresh Vanilla
• Fresh Squeezed Orange Juice from 2-4 Oranges

Preparation

Step 1

For Cupcake part:

Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture.

Press this mixture into the cupcake liners and refrigerate. Get ready to make your frosting!

For Frosting:
Blend all items in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect!

Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there!