CARROT CUPCAKES

INGREDIENTS: (for cake)
2 cups raw carrots, grated and squeezed very well through a cloth to remove as much excess moisture as possible
1 cup walnuts
1 cup dates, pitted
3/4 cup raisins
1 teaspoon cinnamon
1/2 teaspoon ginger
pinch of nutmeg
pinch of Himalayan salt

INGREDIENTS: (for frosting)
1 cup cashews, soaked for at least 1 hour
1/3 cup agave syrup
1 teaspoon lemon juice
pinch of Himalayan salt
water

INGREDIENTS: (for the cherry on top)
a cherry, of course

INSTRUCTIONS:
 First, process the walnuts and the dates until crumbly, then add the carrots and the spices and process until smooth.. Add the raisins and give it one last spin until everything is evenly combined.

Press into your cup moulds, and place in refrigerator until you’re done with the frosting.

For the frosting, put cashews, agave, salt and lemon in your processor, and while mixing, add the water little by little until you reach the right consistency.. Just make sure (!!!) not to add too much water or else your frosting will end up runny.

Take the cakes out of the moulds, decorate with the frosting, then refrigerate for about one hour.