Raw Carrot Cupcakes With Coconut Cashew Frosting

When I heard that this month's theme for Go Ahead Honey, It's Gluten Free was grain free cakes and cupcakes, I was a bit disappointed. Not because I didn't want to see what everyone could come up with, but because I haven't even figured out gluten free baking yet, much less grain free, gluten free baking! At first I thought I would just have to watch from the sidelines. Then I realized that I have been making grain free cakes; I just wasn't baking them. I had so much fun making my Raw Pumpkin Cheese Pie last month that I decided to go the raw route again. However, raw cakes are pretty intense. Their main ingredients are nuts and dried fruit, so a small piece packs a big punch. This time around, I thought I would try making a cupcake so that I could just make one at a time. Having never actually eaten a professional raw cake or cupcake, I didn't really know quite what my cupcake should taste like. What I ended up with was somewhat like a lighter larabar...not so dense but just as flavorful. And it stood up to my main test...it held together in the shape of a cupcake! With a cake made of apples, carrots, nuts and dried fruit, and a cashew coconut frosting, this is a deliciously healthy alternative to a typical carrot cake.



Raw Carrot Cupcakes With Coconut Cashew Frosting
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Ingredients:
Cupcake:
1/8 cup raw walnuts
1/8 cup raw pecans
dash to 1/4 tsp. nutmeg
dash to 1/4 tsp. cinnamon
2 dates
1/4 cup raisins
1/8 cup shredded carrots
1/8 cup shredded apple (I used a microplane for the carrot and apple)

Frosting:*
1 1/8 cups raw cashews, soaked in water overnight
1/8 cup chopped fresh coconut meat** or dried coconut flakes
1/2 medium banana
1 date
4 Tbsp. coconut water
1 Tbsp. agave nectar

*This makes enough frosting for about 4 cupcakes. Extra frosting will keep in the fridge or freezer.

**If you've never opened up a coconut, here's a guide. This is how I did it... However, if I had known how hard it would be, I would have just bought coconut water and coconut flakes. It's a little more expensive that way, but worth it in my opinion. I had to bring the coconut outside and hammer at it on the hard cement because I was afraid I would break my floor!

Directions:

1. In a food processor, blend the walnuts, pecans, and spices until smooth. Add the dates and raisins and blend about 1 minute.
   
2. Spoon the mixture into a bowl and add the carrots and raisins. Stir completely, then form into a ball with your hands. Scoop into a cupcake liner and form into the shape of a cupcake. Put in the fridge while you make the frosting.
3. For the frosting, blend all of the ingredients in a food processor until completely smooth. Smooth over the cupcakes with a knife and return to the fridge until you're ready to eat.

In addition to Go Ahead Honey, It's Gluten Free, I'm also linking up to some of my favorite blog carnivals. Hope you can stop by and check out all the yummy recipes you'll find!

• Tempt My Tummy Tuesdays
• Tuesdays At The Table
• Tasty Tuesdays
• What Can I Eat That's Gluten Free?
  

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