Raw Carrot Cake Cupcakes

Servings: Makes: 6

Nutritional Information:

Per cupcake (101g)
Calories 322, Fat 22g, Saturates 7.7g, Carbohydrate 31g, Sugars 21g, Fibre 5g, Protein 6g, Salt 0.07g


Ingredients

For the cake

200g (7 oz)
110g (4 oz)
70g (2.5oz)
30g (1/4 cup)

For the frosting

1 tbsp
Water
1 tbsp

Method

1

Add all the cake ingredients to a blender and pulse until the mixture is well combined. Split the mixture into six and press into lined cupcake tins.

2

Then, blend together all the frosting ingredients until smooth. Split this between the six cupcakes and spread evenly on the top. Place in the fridge for 2-3 hours to set before eating.

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