Mini Carrot Cakes with Cashew Cream Cheese Frosting

• Produce

  • 1 cup Carrots
  • 1 Lemon, Juice of

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1 cup Applesauce, unsweetened
  • 1/4 cup Coconut milk, canned

• Condiments

  • 10 drops Vanilla stevia

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 Pinch Cinnamon, ground
  • 1/4 cup Date sugar
  • 2 tsp Flaxseed meal
  • 1 1/4 cups Gluten free flour
  • 1 tsp Nutmeg, ground
  • 5 tsp Vanilla

• Ingredients

  • 2 Frosting:

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Coconut oil, raw extra-virgin

• Nuts & Seeds

  • 3 cups Cashew
  • 1 Pinch Cinnamon chopped walnuts, ground
  • 1/4 cup Coconut flakes, Unsweetened
  • 1/2 cup Walnuts
  • 1 Walnuts

• Bread & Baked Goods

  • 1 Cake

• Liquids

  • 2 tbsp Water

• Other

  • Garnish

Found on furtherfood.com

Description

Ingredients

• CAKE
• ¼ cup raw extra-virgin coconut oil, plus1 tablespoon for greasing (or use paper baking cups)2 teaspoons flaxseed meal2 tablespoons water½ cup unsweetened almond milk1 teaspoon apple cider vinegar1 cup unsweetened applesauce1 cup shredded carrots1 teaspoon vanilla extract1 teaspoon almond extract¼ cup date sugar1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon ground nutmeg½ cup chopped walnuts1¼ cups gluten-free flour
• ¼ cup raw extra-virgin coconut oil, plus1 tablespoon for greasing (or use paper baking cups)
• 2 teaspoons flaxseed meal
• 2 tablespoons water
• ½ cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 1 cup unsweetened applesauce
• 1 cup shredded carrots
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ cup date sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ cup chopped walnuts
• 1¼ cups gluten-free flour
• ICING
• ICING
• 1½ cups cashew nuts, soaked in water for 2 to 3 hours and then drained¼ cup canned coconut milk¼ cup unsweetened coconut flakes4 teaspoons vanilla extractJuice of 1 lemon10 drops vanilla stevia
• 1½ cups cashew nuts, soaked in water for 2 to 3 hours and then drained
• ¼ cup canned coconut milk
• ¼ cup unsweetened coconut flakes
• 4 teaspoons vanilla extract
• Juice of 1 lemon
• 10 drops vanilla stevia
• GARNISH
• GARNISH
• Pinch of ground cinnamonChopped walnuts, to taste
• Pinch of ground cinnamon
• Chopped walnuts, to taste

Directions

• 1. Preheat your oven to 375°F (190°C, or gas mark 5) and grease a 12-cup muffin pan with coconut oil or line with paper baking cups. 2. To make the cake, first make flax “egg.” Mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened. 3. Combine the almond milk and apple cider vinegar in a large measuring cup, stir, and set aside to curdle. 4. Combine the remaining cake ingredients in a food processor and pulse to combine. Add in the flax “egg” and almond milk mixture and purée until the consistency is like cake batter. Pour the mixture into your muffin cups, filling them halfway (and keeping the top flat for the icing). Bake for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool. 5. To make the icing, combine all ingredients in a food processor or blender and mix well. Place the icing in the refrigerator to chill while the cakes are cooling. Give the icing a good stir before icing the cupcakes. 6. To garnish, sprinkle over the cinnamon and top with the walnuts.