Prep Time:
Scale
Ingredients
- Cake
- 2 1/2 cups rolled oats
- 2 cups roughly chopped carrots
- 1 1/2 cup dates, soaked in hot water for 10 minutes
- 1 cup dried pineapple (sugar-free if you can find it)
- ½ cup coconut flour
- 2 tsp lemon juice
- 1 tsp cinnamon
- Cream Cheese Frosting
- 1 1/2 cup cashews (soaked overnight)
- ½ cup coconut oil, melted
- 2 tbsp lemon juice
- ¼ cup pure maple syrup
- 1 tsp raw apple cider vinegar
- 2 inches vanilla bean (or 1 tsp vanilla bean extract)
- 1/8 tsp himalayan salt
- Topping
- 3 tsp lemon zest
Instructions
- Start by grating the lemon zest using an organic lemon (make sure to wash it really well before using). Set lemon zest aside for use later on.
- Add the cake ingredients to the processor and blend until it all starts to stick together (about 3 minutes of pulsing should do the trick).
- Fill the muffin liners completely to the top, pressing down firmly to ensure that the cakes stick together.
- Drain and rinse the soaked cashews really well, then add all frosting ingredients into the processor. Make sure to melt the coconut oil in a pan before adding. Blend until smooth and creamy.
- Allow cream cheese frosting to cool in freezer for 20 minutes before using. Then add frosting using a frosting decorator or spoon.
- Optional: Top with lemon zest.
- Eat cupcakes immediately or store in the fridge. If storing for longer than 3 days, I recommend keeping them in the freezer and allowing about 20 minutes to defrost before serving.
Notes
For a nut-free frosting (tried and tested for a nut-free friend), sub the 1 1/2 cup soaked cashews for 1 cup of buckwheat groats (soaked for 4-6 hours) and an extra 1/2 tsp lemon juice. This will be delicious too 🙂