Yield: 24 mini cupcakes
Prep time: 25 minutes, plus about 2 hours for frosting to set
4 c. shredded carrot
(approximately 8 carrots)
2 c. pecans
2 c. raisins
1 c. shredded coconut
1/4 c. hemp seeds
2 tsp. agave nectar
4 tsp. almond oil
½ c. cashews
1/2 c. macadamia nuts
1 c. coconut milk
12 c. melted coconut butter
1/4 c. agave nectar
1 tbsp. vanilla extract
1 tbsp. lemon juice

24 whole pecans, for garnish
Ground cinnamon, for garnish
Line two 12-cup mini cupcake pans with cupcake liners or
grease lightly with coconut oil.
To make the cupcake base: Begin by pulsing the carrots in a
food processor until pulpy. Add the pecans and raisins and
pulse until roughly chopped and combined with the carrots.
Add the shredded coconut, hemp seeds, agave nectar, and
almond oil and pulse until the mixture holds together. Divide
the mixture among the 24 cupcake liners, pressing the dough
into the pan. Refrigerate while you make the frosting.
To make the frosting: Place the cashews, macadamia nuts,
coconut milk, coconut butter, agave nectar, vanilla extract,
and lemon juice in a blender and blend until smooth. Pour into
a medium bowl, cover, and place in the refrigerator until firm
enough to scoop, about 2 hours.
To assemble: Using an offset spatula, gently remove the cupcakes
from the pan. Frost the cupcakes, then garnish each
with a whole pecan and a sprinkling of cinnamon.

Serve immediately or store in the refrigerator for up to 2 days