Vegan Carrot Cupcakes (Orange Vanilla Cream Frosting) | Fullyraw Kristina

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 for lower fat) 

Cinnamon

Fresh Slice of Ginger

Dash of Turmeric 

Ingredients for the 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

Directions:

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! 

Directions for Carrot Base:

Blend 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!