The perfect bite sized treats for entertaining!
Raw Vegan Paleo Mini Carrot Cakes
Author: Apples to Zoodles
Serves: Makes 9 Mini Cakes
Ingredients
- 1 heaping cup shredded carrots (about 2-3 large, peeled carrots)
- ½ cup raw walnuts or almonds
- ½ cup pitted dates
- ¼ cup unsweetened shredded coconut
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- Cashew Frosting:
- ½ cup raw cashews, soaked overnight
- 2 tbsp filtered water
- 2 tbsp pure maple syrup or raw honey
- 1 tsp pure vanilla extract
- juice of ½ a small lemon
- 2½ tbsp melted coconut oil
- optional: raisins and more cinnamon for topping
Instructions
- Grease a mini cheesecake pan with coconut oil. Or you can use any other pan you would like.
- Shred the carrots. I use a food processor (with the shredding blade).
- Place the shredded carrots in a bowl and set aside.
- Blend the nuts and dates in the food processor until well mixed, but a little chunky. You will need to scrape down the sides.
- Add the coconut, cinnamon, nutmeg, ginger and carrots. Process until well mixed. You will need to scrape down the sides.
- Place spoonfuls of the mix into the greased pan and pat down until the top is smooth and even.
- Strain and rinse the cashews.
- Mix all ingredients for the frosting in the food processor until very smooth. Scrape down the sides every minute or so.
- Place spoonfuls of frosting on top of the carrot cake.
- Place in freezer for at least 2 hours.
- Remove from freezer and let thaw for about 10 minutes. Remove from pan.
- Sprinkle with cinnamon and raisins, optional.
- Let thaw until soft enough to eat - about 10-20 more minutes. You can keep the uneaten ones in the freezer - they last for quite a while!
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