Raw Carrot Cupcakes with Cashew Cream Frosting

In spite of the normal disgraceful holiday binging I have been participating in I am still trying to gear up for my New Years raw food cleanse and juice fast which is why I came up with these delicious little suckers.  They are hella easy to make and hella easy to eat like ten of them so watch out.  I am slowly becoming obsessed with raw desserts which is awesome because they are healthy and uber easy, the only thing that sucks is I have like the tiniest food processor (if you gots a food processor laying around collecting dust holla).  Keep yourself posted because I will be pouring my heart out to the world throughout my cleanse and the remainder of my weight loss journey via vlog which should be interesting.

Raw Carrot Cupcakes

1 1/2 cups carrots finely shredded
2 cups raw walnuts
3/4 cups raisins (I used golden)
1/2 cup raw shredded coconut
1/4 cup agave
1 tablespoon melted coconut oil (coconut oil can be melted by putting the jar in a bowl of hot water)
1/2 teaspoon salt

1.  Blend walnuts in the food processor until a powder consistency forms then add raisins, coconut and salt and to food processor and mix until the raisins are blended in smoothly with all other ingredients.  Place the walnut mixture into a bowl and add carrots and agave and mix with your hands.  The cake can be formed into pretty much any shape.  I used an espresso cup lined with saran wrap to make mini-cupcake looking things.  Top with Cashew Cream Frosting...


Cashew Cream Frosting

1 cup raw cashews
1/4 cup agave
water
pinch of salt

1.  Place the cashews agave and salt in a blender and add water just until the cashews are covered and blend.  If mixture is too thick add water 1 tablespoon at a time until it easily blends.  Add to dessert of your choice.