Carrot Cupcakes


For the Cupcakes

1 1/2 cups almond milk

4 ounces pitted dates, chopped

1/2 very ripe banana, sliced

1/4 cup raisins

1 teaspoon vanilla extract

1 3/4 cups old fashion oatmeal

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 1/2 cups grated carrots

1/2 cup raisins

2 ounces pecans, chopped (optional)

For the Frosting

5 ounces pitted dates, chopped

3 ounces raw cashews

1 teaspoon vanilla extract

3/4 to 1 cup water

For the Cupcakes

Place the Almond milk, dates, banana, 1/4 cup raisins and vanilla in bowl and set aside for at least 15 minutes (to soften dates).

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

Grind the oatmeal into a flour texture with a blender.

Put in a bowl and whisk in cinnamon, baking powder, baking soda, nutmeg and cloves.

Blend milk, dates, banana, raisins and vanilla until smooth.

Stir the date mixture into the bowl of dry ingredients.

Fold in grated carrots, 1/2 cup raisins and pecans (optional).

Spoon batter into the cupcake pan and spread evenly.

Bake for 40 to 45 minutes, or until the cupcake tops are medium brown.

Let cool for 10 minutes before removing from the pan and placing on a cooling rack.

Cool completely before frosting.

For the Frosting

Put dates, cashews and vanilla into a blender.

Add 3/4 cup water. If the water doesn't completely cover the dates and nuts, add more until it does.

Set aside for at least 45 minutes (so the dates and nuts can thoroughly soften).

Blend until very smooth, scraping down the sides a couple times.

If your blender has a tamper, you may want to use it.

(Add a little more water if the mixture becomes too thick to blend.)

Spread the frosting on the cooled cupcakes.
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