Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting
All natural, secretly healthy, light and tender, subtly sweet, melt in the mouth mini muffins generously frosted with our vegan, dairy free, creamy, dreamy cinnamon spiked vanilla cashew cream cheese frosting.
- 3 whole 3 whole 3 whole Eggs
- 1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract, For the frosting
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
- 1.25 cup 1.25 cup 1.25 cup Water, to soak the cashews (for frosting), plus 1 TBSP warm water for the cupcake
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour
- 0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, ground, divided (1/4 tsp for the cupcake, 1/4 tsp for the frosting)
- 1 tsp 1 tsp 1 tsp Baking Powder
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 1 pinch 1 pinch 1 pinch Salt
- 0.5 cup 0.5 cup 0.5 cup Carrots, finely grated
- 1 cup 1 cup 1 cup Cashews, raw, For the frosting
- 1 pinch 1 pinch 1 pinch Sea Salt, For the frosting
- 1 Tbsp 1 Tbsp 1 Tbsp Walnuts, Organic, Roughly Chopped - Optional for serving
- 1 Tbsp 1 Tbsp 1 Tbsp Dark Chocolate Chips, Roughly Chopped - Optional for serving
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 175C (350F). Line a mini muffin tray with paper cases and set aside.
- Place eggs, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉
- Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
- Add your grated carrots and stir to combine.
- Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.
- Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely - That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note: this will be an extremely difficult task. You have been warned.
- In a small bowl or jug place cashews and 1 1/2 cups of water and soak for 2-3 hours
- Drain your cashews and place into your food processor/blender
- Add vanilla, cinnamon and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally. Feel free to add a Tablespoons or two of water to reach your preferred consistency (I didn't add any extra water to mine) Taste and add a little extra vanilla or an extra pinch of cinnamon if you feel the need.
- Dollop a heaping spoonful of your cashew cream on to each muffin, sprinkle with some of your chopped walnuts and dark chocolate chips, if using, which I highly (HIGHLY) recommend that you do . . . you know in the spirit of the season and all that . . . Store in the fridge until ready to serve. The frosting should keep well refrigerated for up to 2 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.
Don't forget that you need to soak your cashews for at least 2-3 hours before you make this dreamy frosting. Totally worth it
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About This RecipeCupcakes & Muffins FODMAP Free Pescetarian Shellfish Free
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