• Soak the cashews in warm water. Ideally, you will leave them overnight, but at least 4 hours.

Make the Carrot Cake Cupcakes

• Preheat the oven to 350°F.
• Grate the carrots, take care not to cut yourself.
• Prepare the flax egg by mixing together the flaxseed and water in a small bowl. Set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
• Add the carrot and brown sugar.
• Mix the remaining ingredients in. Wait to add the almond milk as you may not need it. If your carrots release a lot of liquid it should work without, but generally, we need to add some.
• Allow the mixture to sit for a couple of minutes. At this point, grease or line a muffin pan with liners.
• Scoop the batter into the liners going about ¾ full, leaving enough room for them to rise.
• Bake for 20-22 minutes (when a toothpick comes out clean).
• Remove from heat and allow to cool to room temperature before frosting.

Cashew Frosting

• To make the frosting, once the nuts have been soaked, add everything to a food processor or high-speed blender and blend on high until it's finely ground. I found the blender gets the particles finer than the processor.
• Once the cupcakes are cooled, spread or pipe on to cupcakes.
• Once frosted, they can be kept for up to 1 week in the fridge, or 2 days at room temperature.