Ingredients

Cupcakes

1 cup Flour

1/4 cup Coconut sugar

1 tsp Cinnamon

1 1/2 tsp Baking soda

1/4 tsp Salt

1/2 cup Oats

1 1/2 cups Carrot, grated (3 medium carrots)

3/4 cup Apple sauce

2 Flax eggs

1/2 cup Soy milk

1/4 cup Oil

1/4 cup Maple syrup

1/2 cup Walnuts, chopped

Icing

1 cup Cashews, soaked in hot water for 30 minutes

1/4 cup Coconut milk

1 Lemon, juiced

4 tbsp Maple syrup

1 tsp Vanilla

Method

Preheat oven to 375°F. Prepare flax eggs and set aside. In a medium sized bowl, combine flour, baking soda, cinnamon, salt, oats, coconut sugar and set aside. In a large bowl, combine carrots, apple sauce, flax eggs, soy milk, oil, maple syrup. Fold the dry mixture into wet mixture until just combined then add in walnuts. Spoon into lined muffin tin and bake for 30-35 minutes. Drain cashews and blend on high with lemon juice, coconut milk, maple syrup and vanilla. Allow cupcakes to cool completely before frosting.

*I topped mine with a little homemade granola for fanciness, but this step is not necessary for delicious carrot cupcakes

*Store in the fridge for up to 4 days