Process the dates and walnuts in a food processor until crumbly looking.
Add carrot pulp and spices. Process till the mix has taken the form of a smooth “dough.”
Add raisins and pulse to combine. Don't over process raisins.
Press dough into cupcake cups. I used silicone ones. Refrigerate for at least an hour before icing.
Cashew Cream Topping
Place all ingredients in a high powered blender like the Vitamix and blend till smooth. You may have to stop blender and push ingredients down into blade Longer you blend the smoother your cream will be but don't over blend or cream will warm.
Refrigerate the cream for an hour to firm up before using.
Spoon on to the raw carrot muffins and top with a pecan.
Recipe by Healthy Food at http://ripe-life.com/raw-carrot-muffins/