Raw Carrot Cake

Step 1

Line a muffin pan with 6 cupcake liners and set aside.

Step 2

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.

Step 3

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!