I adore carrot cake. It is my absolute favourite baked good, hands down. And I have made several raw carrot cakes before, but most of them fell apart when you cut into them. And for Easter, I thought there would be nothing better than perfecting this little raw treat so that all my 80/10/10 friends could have some too. My sister ate them, my dad ate them. So the proof is in the pudding (or raw cake), this one is a winner.

For 22 mini cupcakes

Ingredients:

1.5 pounds raw carrots

8 ounces of pitted dates, peferably medjool 

1.5 tsp ground cinnamon

1.5 tsp ground ginger

Pinch of nutmeg

1/4 cup oats (if fully raw, use walnuts instead!)

1/4 cup sultanas 

1/4 cup pecans, crushed slightly (optional)

Method:

Peel the carrots and shred them, either using a food processor or by hand. Place small amounts of shredded carrots into a cheesecloth and squeeze as much juice out of them as you can, you need it as dry as possible. Repeat this until all you carrots are dried, and place in a separate mixing bowl. (Keep the juice for later!) 

Process the nuts or oats into a fine powder, set aside.

Now place the dates in your processor and make it into a paste, add the ground oats(or nuts), and spices and pulse until well mixed. Slowly add your carrots in batches, until it forms a crumb-like dough then sticks together when you squeeze it. Stir in the sultanas and pecans by hand at this point, so that it doesn't get broken up.

Line a mini cupcake mould with clingfilm, this allows you to remove them from the mould easily. Then press your 'batter' into each mould, making them compact allows them to hold up better! Then set aside in your freezer for several minutes as you work on the frosting.

Sweet Almond Frosting

1/2 cup of flaked almonds

1/4 cup coconut water (or regular water)

6 dates

Method: 

Pulse almonds in a high-speed blender. It should first form a flour like consistency, and as you pulse it more it should being to clump as the oils are released. Keep doing so until a creamy, almond butter is formed, then add the coconut water and mix well. Then add the dates and blend until it is smooth.

Tangy Spiced Frosting

1 cup of almonds, soaked in water for an hour minimum

1 tbsp fresh lemon juice

1 tbsp coconut oil

1/4 cup agave

Pinch of cinnamon

Coconut Water (or water)

Method:

Place first five ingredients in a high speed blender and blend until a creamy consistency is obtained, adding in a little but of coconut water if necessary. Don't add too much water or the frosting wouldn't be firm enough! Use sparingly. 

To assemble:

Take cupcakes out of their mould by gently lifting the clingfilm up. Place in mini cupcake liners, and place a dollop of either frosting on top and adorn with a pecan half. Or coconut flakes. Or a dried pineapple. Whatever works!