If you love carrot cake, but don’t like the idea of having to make a giant cake, I’m right there with you. These cute little Carrot Cake Cups come together in just minutes and are extremely delicious!
The base is a combination of walnuts, oats, carrot and spices and the “frosting” is made from soaked cashews, coconut, and maple syrup. It’s the perfect little Easter dessert or anytime nourishing treat!
Servings 9 cups
Prep Time 10 minutes 
to solidify 4 hours Ingredients
- 1 ½ cups raw walnuts
- 1 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup grated carrot
- ¼ cup raisins
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp ground ginger
- ½ tsp kosher salt
For the cashew frosting:
- 1 cup raw cashews*
- ¾ cup unsweetened full-fat coconut milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- 1 ½ tsp vanilla extract
- ⅛ tsp kosher salt (a pinch!)
- *Soak these overnight or use the quick soaking method in the recipe.
Instructions
- Line a standard muffin tin with 9 parchment muffin cups.
- In a medium pot add the cashews and enough water to cover. Bring to a boil over high heat, then cover and turn the heat off. Let soak for at least 10 minutes to soften.
- In a high speed blender, add the walnuts, oats, and coconut flakes. Blend on high until coarsely chopped. Add in the remaining ingredients and blend/pulse to combine, scraping under the blade as needed. Divide between the muffin cups and press down into a compact layer.
- Rinse out your blender. Drain the cashews and add to the blender along with the coconut milk, maple syrup, coconut oil, lemon, vanilla, and salt. Blend on high until smooth. Pour over each muffin cup to fill to the brim (you may have a bit leftover, you can place it in a little jar and refrigerate for a tasty creamy treat or just eat with a spatula from the blender!).
- Top with whatever you’d like – more shredded carrot, coconut, walnuts, lemon zest.
- Place in the freezer to solidify for at least 2 hours or in the fridge for at least 4 hours.
- They are best enjoyed straight out of the fridge or after sitting at room temperature for 10 minutes.
Items you can prep ahead (optional)
- Make carrot cake base
- Make cashew coconut frosting
Substitutions:
- To make nut free, try substituting with pumpkin seeds (grind them up alone in the blender before adding everything else). Try using 1 cup of plain whole milk Greek yogurt in place of the cashews.
- Skip the frosting all together and just make little carrot cake energy balls!
Storage:
- Store these in the fridge for up to 7 days or freeze for up to 3 months
Leftovers + Repurposing:
- Highly recommend it for breakfast with some whole milk yogurt or greek yogurt and walnuts.
- These are at their PEAK straight out of the fridge or after sitting at room temp for about 10 minutes.
- If you are eating them out of the freezer, let them sit out for at least 30 minutes.
- If you have extra “frosting” leftover, put it in a small jar or ramekin and store in the fridge. Once it solidifies, it will taste like a creamy lemony custard!
