Ingredients
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
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert,
- Method: baking
- Diet: Vegan