Carrot Cake Mini Muffins with 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
- 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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