Carrot Cake Cupcakes

Dry ingredients

• 2 cups wholemeal spelt flour
• 1 cup almond meal
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon

Wet ingredients

• 1/2 cup sunflower oil
• 3 flax eggs (3 tbsp flax meal + 9 tbsp coconut milk)
• 1/2 cup Pureharvest Organic Rice Syrup
• 1 cup sultanas
• 3 medium-large carrots, grated

Frosting

• 1/2 cup cashews, soaked overnight
• 1/8 cup coconut oil
• 1/8 tbsp Pureharvest Organic Rice Syrup
• 1 tsp vanilla

1. Preheat oven to 170°C and prepare 12 cupcake cases.

2. Prepare the flax egg by mixing together the flax meal and coco quench, set aside. Place all the dry ingredients into a bowl, mix, and set aside. Whisk the flax eggs, rice malt syrup and oil in a large bowl until well combined.

3. Add the dry ingredients to the wet ingredients and mix until combined before adding the grated carrots and sultanas.

4. Spoon the mixture into prepared cupcake cases and bake in the oven for around 25-30 minutes, or until a knife in the middle comes out clean.

5. While the cupcakes are cooling make the icing.
   Make the icing by placing all ingredients into a food processor / blender and blend until you reach a smooth consistency.

6. Once the cupcakes have completely cooled, spoon the frosting and top with little carrot decorations or thin carrot shavings.