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Carrot Cake Cupcakes with Cashew Cream Cheese Frosting

Carrot Cake Cupcakes with Cashew Cream Cheese Frosting

A fluffy, creamy and delicious springtime treat perfect for any occasion.

Carrot Cake Cupcakes with Cashew Cream Cheese Frosting

5 hours
20 cupcakes

A springtime favorite in cupcake form! Our Carrot Cake Cupcakes are moist, fluffy and delicious. Our dairy-free Cashew Cream Cheese Frosting on top makes them super creamy. These cupcakes are the perfect treat for any springtime celebration. 

Ingredients:

Cupcakes

  • 1 1/2 cup cassava, oat or tapioca flour
  • 1/4 cup Wedderspoon Raw Rata Honey
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup finely chopped walnuts
  • 3/4 cups finely grated carrots
  • 2 large eggs, room temperature
  • 3/4 cup avocado or coconut oil
  • 1 1/2 tsp vanilla extract
  • 3/4 cup shredded coconut

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit and line 20 muffin cups with paper liners, or spray with non-stick spray.
    2. Grate carrots or use a food a processor to chop them; they should be very finely chopped.
    3. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. Stir in the chopped walnuts.
    4. In a medium bowl, whisk together the carrots, eggs, oil, Rata Honey and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut.
    5. Let the batter sit/rest for about 5 minutes.
    6. Scoop the batter into the 20 prepared cupcake tins. 
    7. Bake at 350 degrees Fahrenheit for 20 to 22 minutes.
    8. Cool completely on a wire rack before frosting with cashew cream cheese frosting.

    Ingredients:

    Cashew Cream Cheese Frosting

    • 1 1/2 cup raw cashews (soak in hot water for 1 hour, or cool water for 6 to 8 hours)
    • 2/3 cup coconut yogurt (or, substitute 1/2 cup (120 ml) full-fat coconut milk or cream)
    • 3 to 4 tbsp Wedderspoon Manuka Honey
    • 1/4 cup melted coconut oil (adds richness and helps firm the frosting up)
    • 1 1/2 to 2 tsp Wedderspooon Apple Cider Vinegar with Manuka Honey (more for tangier frosting)
    • 1/4 tsp lemon zest
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

      Directions:

      1. Soak cashews in very hot water for 1 hour, or in cool water for 6 to 8 hours. Drain thoroughly and add to a blender.
      2. Also add remaining ingredients to the blender.
      3. Blend until creamy and smooth, scraping down the sides of the blender as needed.
      4. It's important to get the frosting as creamy and smooth as possible, so blend on high with high-speed until the texture is silky and smooth.
      5. Taste and adjust the flavor as needed. Add more Manuka Honey and/or vanilla extract for a sweeter taste, and more apple cider vinegar or lemon zest for a tangier flavor.
      6. Transfer frosting to a medium mixing bowl (with room to blend and whisk) and cover.
      7. Place in the freezer and chill for 45 minutes.
      8. Remove from freezer and whisk.
      9. Put back in freezer for 45 minutes.
      10. Remove from freezer and whisk again.
      11. Leave in freezer until semi-firm to the touch (cheesecake texture will take 2 to 4 hours of freezing and whisking). 
      12. Use a hand mixer to blend until creamy and smooth.
      13. Depending on how firm the frosting is, this may take a little work at the beginning as it begins to soften.
      14. Microwave mixture in 15-second increments to soften if needed.
      15. Whisk until frosting is of desired consistency.
      16. Frost cupcakes with it, or store in refrigerator for up to 7 days.

      Shopping in Canada? Your favorite Wedderspoon products, including the Manuka Honey used in this recipe, are available in our Canadian online store.