Delicious Vegan Carrot Cake Cupcakes

Scale

1 1/2 cups unsweetened non-dairy milk

8 Medjool dates, pitted and chopped

1/3 cup applesauce

1/4 cup raisins

1 teaspoon vanilla extract

1 3/4 cups spelt flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups grated carrots

1/2 cup raisins

For the frosting:

3/4 cup non-dairy milk

1 cup raw unsalted cashews

1 teaspoon vanilla extract

1 tablespoon date syrup

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Preheat the oven to 350F and line a 12 cup muffin tray with paper or silicone liners.
Place the non-dairy milk, dates, applesauce, 1/4 cup of raisins, and vanilla extract in a bowl. Leave for about 15 minutes for the dates to soften.
In a large bowl stir together the flour, cinnamon, baking soda, and baking powder.
Pour the milk mixture into a high-speed blender and blitz until smooth, pour into the flour mixture.
Add the grated carrots and raisins. Fold in until combined.
Scoop the batter into the lined cupcake tray and bake for approximately 20 minutes or until the tops are evenly dark golden.
Remove from the oven and cool in the trays for 10 minutes before transferring the cupcakes to a cooling rack.
Allow to cool thoroughly before frosting.
To make the frosting, place the nuts in a bowl and cover them with boiling water. Leave for about 30 minutes to soften.
Drain the nuts. Place all the ingredients in a high-speed blender and blitz until smooth. If the mixture is too thick add a little more non-dairy milk.
Scrap out the frosting from the blender into a small bowl and chill in the fridge until the frosting has thickened sufficiently to use.
Frost just before serving, as the frosting will become loose and not hold its shape if left at room temperature for too long.

Find it online: https://marycallan.com/delicious-vegan-carrot-cake-cupcakes/