Raw Carrot Cupcakes With Coconut Cashew Frosting
1/8 cup raw walnuts
1/8 cup raw pecans
dash to 1/4 tsp. nutmeg
dash to 1/4 tsp. cinnamon
1/4 cup raisins
1/8 cup shredded carrots
1/8 cup shredded apple (I used a microplane for the carrot and apple)
1 1/8 cups raw cashews, soaked in water overnight
1/8 cup chopped fresh coconut meat or dried coconut flakes
1/2 medium banana
4 Tbsp. coconut water
1 Tbsp. agave nectar
*This makes enough frosting for about 4 cupcakes. Extra frosting will keep in the fridge or freezer.
Find the original recipe at The Daily Dietribe.