Heat oven to 375°F; while oven heats up in a small bowl add Date halved and cashews cover with hot water set aside.

Wash and grate carrot on small side of cheese grater, set aside.

In a medium pot over medium heat get milk to start bubbling. While milk is heating, blend up cup of oats for a few seconds. In a medium bowl add all dry ingredients except for the tapioca.

When milk starts to get small bubbles about 6 minutes, turn off heat and move pot off burner. Add tapioca flour to milk and combine till all tapioca is incorporated. It will be a gel consistency.

Add eggs to dry ingredients and mix, combine tapioca mixture to dry ingredients. Add carrots except for 1 Tbps for the top of each cupcake.

Grease muffin tin with extra virgin olive oil and spoon mixture into each hole, about half full.

Cook for 18-20 minutes. Till tooth pick comes out clean.

While cupcakes are cooking make frosting. In a food processor or blender add in all frosting ingredients and blend for 30 seconds or so till smooth and combined.

Once cupcakes are done let cool for a few minutes, add on cashew frosting and sprinkle grated carrots on top.