Mini Carrot Cakes

With the festive season arriving very fast it’s time for a few treats and these Mini Carrot Cakes don’t disappoint! Wick from Wicked Wellbeing has shared this recipe with us which will be delicious paired with fresh strawberries for a divine afternoon snack or dessert. They are gluten free, vegan and refined sugar free if you use pure maple syrup .

If snacks are your downfall, Wick has also put together a free ebook for you, Quick Nutritious Energy Snacks which includes 5 delicious recipes for sustaining snacks, along with a list of 25 throw together snack ideas to print out and have handy for when you’re stuck for ideas! It’s perfect timing with the busy season coming up to make sure you snack nutritiously.

Raw Mini Carrot Cakes

Prep time: 10 mins | Chill time: 1 hour | Makes: 12 mini cakes

Ingredients:

5 medjool dates, soaked in boiling water for 5 minutes

2 T coconut oil, melted

1/2 c shredded coconut

1/2 c ground almonds

1 t cinnamon

1/2 t ground ginger

1/2 t ground nutmeg

1/2 t vanilla essence, or 1/4 t vanilla powder

1 T lemon zest

pinch salt

1 c finely grated carrot

1 c walnuts, roughly chopped, keep 1/4 c for the top

Frosting:

1 c cashews

1/2 t vanilla essence, or 1/4 t vanilla powder

1 T coconut oil, melted

1 T coconut cream

1 T lemon zest

1 T maple syrup

Place cashews in a bowl and cover with hot water. Set aside for at least 30 minutes.

To bake the base, place all the ingredients except the carrots and walnuts in a food processor and process until combined, but still a little bit of texture.

Add the carrot and process for a couple of seconds until mixed, but not finely ground up. Remove blade or transfer into a separate bowl and stir through the walnuts.

Either using silicon muffin trays or line a 20 x 10 cm slice tin with baking paper, transfer the carrot mixture into tin or placing a large tablespoon of mixture into each muffin hole and press in firmly with fingertips. Place in the fridge to set.

Meanwhile, add the soaked cashew nuts to the food processor or Nutri-bullet along with all the frosting ingredients and process until smooth and creamy – if the mixture is too thick, add some water until desired consistency, especially in the Nutri-bullet to get it moving around.

Gently spread the frosting over the top of the mini carrot cakes or slice with a spatula.

Top with the extra walnuts. Place in the fridge for 1 hour to set.

Slice and enjoy.