Name: Carrot Cake Muffins with Maple Orange Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 3/4 cup raw cashews + 2 cups boiling water; 2-3 tablespoons maple syrup, to taste; 1 tablespoon melted coconut oil (use refined for a non-coconut taste); 3 teaspoons fresh orange juice; 1 teaspoon orange zest (or more, to taste); 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 2-4 tablespoons water, only as needed; 1 3/4 cup gluten-free oat flour* (or any flour of choice); 1/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground); 1/4 cup oats; 2 tablespoons baobab powder (optional); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon finely ground sea salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup raisins (or cranberries/gogi berries); 1 cup unsweetened vanilla almond milk (or any dairy-free milk); 1 cup grated carrot (about 3 medium-sized carrots; no peeling necessary); 2 tablespoons maple syrup (or brown rice syrup/agave nectar); 2 tablespoons melted coconut oil * (or swap for 2 tablespoons plain applesauce); 2 teaspoons vanilla extract

Ingredients

Scale

Maple-Orange Cashew Frosting

3/4 cup raw cashews + 2 cups boiling water
2–3 tablespoons maple syrup, to taste
1 tablespoon melted coconut oil (use refined for a non-coconut taste)
3 teaspoons fresh orange juice
1 teaspoon orange zest (or more, to taste)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2–4 tablespoons water, only as needed

Dry Ingredients

1 3/4 cup gluten-free oat flour* (or any flour of choice)
1/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground)
1/4 cup oats
2 tablespoons baobab powder (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup raisins (or cranberries/gogi berries)

Wet Ingredients

1 cup unsweetened vanilla almond milk (or any dairy-free milk)
1 cup grated carrot (about 3 medium-sized carrots; no peeling necessary)
2 tablespoons maple syrup (or brown rice syrup/agave nectar)
2 tablespoons melted coconut oil * (or swap for 2 tablespoons plain applesauce)
2 teaspoons vanilla extract

Instructions

Start by making the frosting – totally optional!
Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender/foodprocessor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside.
Preheat oven to 375 degrees F. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil).
In a large bowl, whisk together dry ingredients, including raisins.
In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup.
Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please!
Store leftovers in refrigerator.

Notes

Changing the flour may alter the recipe; I’ve only tried it with oat flour.
If using coconut oil, make sure all other wet ingredients are warm/room temperature to prevent oil from hardening. Use refined coconut oil if you prefer a non-coconut taste. Can also sub applesauce for equal ratios canned pumpkin.