Carrot Cake Cupcakes with Cashew Cream Cheese Frosting
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.
- 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
- Preheat oven to 350 degrees Fahrenheit and line 20 muffin cups with paper liners, or spray with non-stick spray.
- Grate carrots or use a food a processor to chop them; they should be very finely chopped.
- In a large bowl, whisk together the flour, salt, baking soda and cinnamon. Stir in the chopped walnuts.
- 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.
- Let the batter sit/rest for about 5 minutes.
- Scoop the batter into the 20 prepared cupcake tins.
- Bake at 350 degrees Fahrenheit for 20 to 22 minutes.
- Cool completely on a wire rack before frosting with cashew cream cheese frosting.
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
- 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.
- Also add remaining ingredients to the blender.
- Blend until creamy and smooth, scraping down the sides of the blender as needed.
- 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.
- 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.
- Transfer frosting to a medium mixing bowl (with room to blend and whisk) and cover.
- Place in the freezer and chill for 45 minutes.
- Remove from freezer and whisk.
- Put back in freezer for 45 minutes.
- Remove from freezer and whisk again.
- Leave in freezer until semi-firm to the touch (cheesecake texture will take 2 to 4 hours of freezing and whisking).
- Use a hand mixer to blend until creamy and smooth.
- Depending on how firm the frosting is, this may take a little work at the beginning as it begins to soften.
- Microwave mixture in 15-second increments to soften if needed.
- Whisk until frosting is of desired consistency.
- 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.