I don’t know if it’s because I have been super busy channeling my inner Easter bunny these past few days but all of a sudden I got this intense, un-shakeable craving for carrot cake!

So, I figure no point trying to fight it right?! And so . . . here we are . . .

Today, sweet invisible internet friend of mine, we are going to make ourselves some insanely delicious carrot cake mini muffins with a deliciously light, creamy, dreamy cinnamon spiked, vanilla cashew cream cheese frosting.

It’s a bit of a mouthful I know but what a delicious little mouthful it is!

I really think you guys are going to love, love, love these little muffins.

Not only are they insanely delicious but, they also happen to be secretly healthy and not just because you get an extra, cheeky serve of veg in with your treat.

These delicious little muffins are all natural made with no refined flours or sugars and they also happen to be low carb, grain free and paleo friendly!

They also happen to be super quick and easy to prepare coming together in less than 20 mins – everybody got time for that yo!!

So, if you are looking for something fun, festive and a little bit different to leave out for the Easter bunny to snack on while making his (or her) all important delivery run this weekend or, if you are looking for a deliciously, simple, last minute addition to your Easter brunch or snack/dessert table (or even if you’re not 😉 )  then look no further my friend – I got you covered.

These muffins are incredibly light, subtly sweet and just down right delicious.

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon – all those classic carrot cake flavours we know and love just served in mini muffin form. And I think we all know that mini = more cuter right?

These tiny little carrot cakes are so light and tender they literally just melt in your mouth. The muffins alone are simply divine.

And then there’s the frosting . . . oh my word you guys, this frosting is the stuff dreams are made of and it could not be easier to make. The hardest part is waiting for the time to pass while you soak your cashews. Best thing to do is pop them in the fridge to soak over night, that way they are ready to rock when you roll out of bed in the morning. Then all you have to do is drain those babies and throw them, along with the rest of your frosting ingredients into the food processor or blender and voila’ – done

So light, so creamy – I mean would you just look at it?

Seriously, I want to dive head first into a giant pool of this deliciousness.

Would you look at those dreamy little flecks of vanilla  . . .

Seriously you guys, this stuff is sooooooooo good!

Like ridiculously good with a capital RIDICK!

The butteriness from those cashews combined with the subtle, sweet hint of vanilla and that gentle hum of cinnamon – it’s like a deliciously soft, smooth and creamy, light, fluffy, buttery sweet, cinnamon spiked edible cloud.

And it just goes so perfectly with these sweet little muffins of ours, I mean the muffins themselves are downright delicious but when you add the frosting . . .

Are you kidding me . . . I can’t even?!

And is it just me or is carrot cake not carrot cake without a little nutty crunch . . .

I’m thinking you should probably go ahead and sprinkle on some roughly chopped walnuts (or pecans or almonds would work here too)  . . .

and I’m not saying that you have to but . . . I guess I kinda, sorta am . . .

because we all know that chocolate makes everything better . . .

and in the spirit of Easter and all that . . .

You should probably go ahead and chop up some dark chocolate and sprinkle a little of that on too . . .

Yep . . . you know you want in on this . . .

All natural, secretly healthy, subtly sweet, melt in the mouth carrot cake mini muffins topped with light and fluffy, creamy, dreamy, cinnamon spiked, vanilla cashew cream cheese frosting . . .

Happy Easter Indeed!!!!

Make them, Eat them. Love, love, love them

Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting {Low carb, Grain Free & Paleo Friendly}
Makes approx 24  all natural, secretly healthy, light and tender, subtly sweet, melt in the mouth mini muffins generously frosted with our vegan, dairy free, creamy, dreamy cinnamon spiked vanilla cashew cream cheese frosting. 

Ingredients –

For the muffins –

3 eggs – vegan friends sub your fave egg replacer

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut butter or oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/4 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

1/2 cup of finely grated carrot

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

For the Frosting – Don’t forget you need to soak your cashews in boiling water for 10 mins before you get your frosting on. 

1 cup of raw cashews (or 1/2-3/4 cup store-bought cashew butter)

1 1/2 cups of water (for soaking your cashews)

1 Tablespoon of vanilla extract

A pinch of ground cinnamon (FYI – I used approx 1/2 of my 1/8th tsp measure)

A pinch of salt flakes

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

Optional but recommended for serving – 

1 Tablespoon of walnuts – roughly chopped

1 Tablespoon of dark chocolate , roughly chopped

Method –

1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

2 – Place eggs, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your grated carrots and stir to combine.

5 – Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To make the frosting –

1 – In a small bowl or jug place cashews and 1 1/2 cups of water and soak for 2-3 hours

2 – Drain your cashews and place into your food processor/blender

3 – Add vanilla, cinnamon and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally. Feel free to add a Tablespoons or two of water to reach your preferred consistency (I didn’t add any extra water to mine) Taste and add a little extra vanilla or an extra pinch of cinnamon if you feel the need.

To serve –

Dollop a heaping spoonful of your cashew cream on to each muffin, sprinkle with some of your chopped walnuts and dark chocolate chips, if using, which I highly (HIGHLY) recommend that you do . . . you know in the spirit of the season and all that . . .

Store in the fridge until ready to serve – frosting should keep well refrigerated for up to 2 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.

Enjoy xoxo

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Question of the day –

What will you be feasting on this Easter long weekend?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of al that is good in this world when you do make this smoothie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂
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