- ½ cup raisins
- 1 cup walnuts
- 4 small carrots, coarsely chopped
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut oil, softened
- ¼ cup maple syrup*
- 1–2 tsp pure vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- dash salt
- ¾ cup coconut manna coconut butter
- ¼ cup maple syrup, at room temp
- 2 tbsp lemon juice, at room temp
- 2 tbsp non-dairy milk of your choice, at room temp
- 2 tsp pure vanilla extract
- cinnamon for sprinkling
- Line a muffin pan with 6 cupcake liners and set aside.
- Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture (be careful not to over-process into a paste though). Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape (I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes). Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
- Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender (I used my Vitamix for this) and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!
*Note: maple syrup is not technically a raw sweetener. If you wan this recipe to be fully raw, use a raw liquid sweetener like raw agave, raw coconut syrup, etc.
Storage notes: store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch (it will really hold its shape infinitely though and continue to look just as it did when you first piped it — just gets a little firmer when chilled).