Carrot Cake Cups

 

Carrot Cake Cups

Packed with wholesome ingredients and bursting with flavor, this delightful healthy treat proves that you can have your cake and eat it too.

Ingredients

  • 1 cup shredded carrot

  • 1 cup walnuts

  • 1 ¼ cup dates

  • ¾ cups shredded coconut

  • ⅓ cup plant milk

  • 1.5 tsp cinnamon

  • ¾ tsp nutmeg

  • ½ tsp ginger

  • ¼ cup almond flour

    Icing

  • 1 cup soaked cashews

  • ½ cup plant milk

  • 4 medjool dates

  • 1 tsp vanilla

  • Pinch salt

Instructions

  1. Blend ingredients until combined, add 1 TB at a time of pant milk as needed and scrape down the sides while blending. 

  2. Divide into 6 muffin tin holes

  3. Blend ingredients for icing add to center of carrot cake cups

  4. Store in fridge or freezer

Holiday, DessertDoris Steere