HEALTHY PALEO CARROT CAKE MUFFIN w/ raw vegan "cream cheese" frosting

This delicious healthy carrot cake alternative is the perfect breakfast -
filled with protein, fibre and loads of good stuff. Find more easy healthy recipes and lifestyle on www.happy-bites.com

MAKES 6 LARGE MUFFINS! 
Carrot Cake Ingredients
-1 large Carrot, Grated
-3 Organic Large Eggs (Room Temp)
-1 cup Organic Coconut Flour
-3/4 cup Organic Extra-Virgin Coconut Oil
-1/4 cup Maple Syrup
-1/2 cup Unsweetened Shredded Coconut 
-1 tblspn Cinnamon + 1/2 tblspn Nutmeg
-1 tblspn Organic Vanilla Extract
-1 tablspn Baking Soda
-1/8 cup Chopped Walnut
-1/8 cup Chopped Medjool Dates
-1 tblspn Grounded Ginger

Raw Vegan Cream Cheese Ingredients
-1 tblspn Organic Vanilla Extract
-1/8 cup Pure Maple Syurp
-1/8 cup Organic Extra-Virgin Coconut Oil 
-1 1/2 cup Cashews, soaked in water overnight 

Directions
1)  Preheat oven at 350F/180C
2)  Beat eggs, oil, maple syrup and vanilla extract in a high-speed mixer or similar for about two minutes until it's well combined. 
3) Add in coconut flour, baking soda, cinnamon, nutmeg, mix in mixer for another minute or two (scrape the sides!).
4) Remove from mixer, hand stir with a rubber spatula your carrots, coconut shreds, walnuts and dates. 
5) Divide batter into 6 even sizes, pressing them down firmly onto your greased muffin pan. Bake for 50 minutes (checking to make sure it doesn't burn)
6) Time to make your frosting. Throw in your coconut oil, maple syurp, vanilla extract and drained cashews into a blender until it's smooth and creamy. 
7) Cool your muffins and frost. Enjoy!