Vegan Carrot Cake Cupcakes with Chai Cashew Icing

Recipe shared by our friend Sarah. Check out this recipe and many others on her sunny and positive blog

For Carrot Cake Cupcakes:

1 package Namaste Foods Spice Cake Mix
1 cup shredded carrots, packed loosely (if bought shredded, chop further. Or use whole carrots and shred on a grater)
1/2 tsp. apple cider vinegar
3/4 cup Water
1/2 cup melted coconut oil
1 cup canned pumpkin puree
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 tsp. Chai spice blend

Preheat oven to 350°F. Place paper liners or grease your cupcake pans. In a large mixing bowl, add the wet ingredients (water, apple cider vinegar, melted coconut oil, pumpkin puree), and mix together. Next, gradually pour in the Spice Cake Mix while continuing to stir. Once well-combined, fold in the shredded carrots, followed by the pecans, raisins and chai spice blend. Scoop mixture into lined/greased cupcake pans, about 1/3 cup per serving (remember, they don't rise a lot, so they should be filled about 2/3-3/4 of the way). Place in oven and bake for 20-25 minutes, then remove and let cool for at least 15 minutes before frosting.

For the Chai Cashew Icing:
1/2 cup cashews, soaked overnight
1 cup silken tofu, drained
2 Tbsp. arrowroot powder
1 Tbsp. melted coconut oil
2 Tbsp. maple syrup
1 tsp. Chai spice blend
1 tsp. vanilla extract
1 tsp. lemon juice

Puree all ingredients in a blender until smooth. Place in a covered container in fridge until ready to use.

Make your own Chai Spice blend by combining:
1/4 tsp. Ground cardamom
1/2 tsp. Ground cloves
1 tsp. Ground ginger
2 tsp. Ground cinnamon

After cupcakes have cooled, frost them with your cashew chai icing and cover them with as many or as few toppings as your heart desires. I was very satisfied with my dehydrated orange slices, crushed pecans, and edible flowers!