Mini raw carrot cakes

Summary

This article is all about Mini raw carrot cakes. A delightful treat that’s as nutritious as it is delicious! We’ll take you step-by-step through the recipe, providing all the details you need to create these vibrant, guilt-free desserts. No empty calories here, just wholesome ingredients and straightforward preparation that leads to amazing results.

Ingredients

To make these Mini raw carrot cakes, you will need:

• 2 Cups of Grated Carrots (475g)
• 1 Cup of Medjool Dates (200g), pitted
• 1 Cup of Walnuts (120g)
• 1/2 Cup of Desiccated Coconut (50g)
• 1 Teaspoon of Cinnamon (2.6g)
• 1/4 Teaspoon of Nutmeg (0.65g)

For the Frosting:

• 1 Cup of Cashews (150g), soaked overnight
• 3 Tablespoons of Maple Syrup (60ml)
• 2 Tablespoons of Lemon Juice (30ml)
• 1/2 Cup of Coconut Milk (120ml)

Preparation and cooking time: Approximately 20 minutes

Serves: 10

Nutritional Facts

Per serving, these Mini raw carrot cakes contain:

• Calories: 220
• Protein: 5g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 3g
• Sugar: 12g

Preparation Steps

1. Start by processing the carrots, dates, walnuts, coconut, cinnamon, and nutmeg in a food processor until it forms a sticky dough.
2. Mold the mixture into mini cake shapes and place them onto a tray lined with baking paper.
3. Place your cakes in the fridge to set while you prepare the frosting.
4. For the frosting, blend the soaked cashews, maple syrup, lemon juice, and coconut milk until smooth.
5. Once your cakes have set, spread the frosting evenly on top of each one.
6. Place the frosted cakes back into the fridge for another hour before serving.

Tips

1. For a nuttier flavor, roast your walnuts before adding them to the mixture.
2. If your mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.

Serving Suggestions

Enjoy these Mini raw carrot cakes as a healthy dessert or as a mid-day snack. They pair perfectly with a cup of herbal tea or a glass of almond milk.

MINI RAW CARROT CAKES

This article is all about Mini raw carrot cakes. A delightful treat that’s as nutritious as it is delicious! We’ll take you step-by-step through the recipe, providing all the details you need to create these vibrant, guilt-free desserts. No empty calories here, just wholesome ingredients and straightforward preparation that leads to amazing results.

5 from 2 votes

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Total Time: 20 minutes minutes

Nutritions

Nutrition Facts

MINI RAW CARROT CAKES

Amount per Serving

Calories

220

% Daily Value*

Fat

 

15

g

23

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

12

g

13

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

To make these Mini raw carrot cakes, you will need:

• 2 Cups of Grated Carrots 475g
• 1 Cup of Medjool Dates 200g, pitted
• 1 Cup of Walnuts 120g
• ½ Cup of Desiccated Coconut 50g
• 1 Teaspoon of Cinnamon 2.6g
• ¼ Teaspoon of Nutmeg 0.65g

For the Frosting:

• 1 Cup of Cashews 150g, soaked overnight
• 3 Tablespoons of Maple Syrup 60ml
• 2 Tablespoons of Lemon Juice 30ml
• ½ Cup of Coconut Milk 120ml

Instructions

• Start by processing the carrots, dates, walnuts, coconut, cinnamon, and nutmeg in a food processor until it forms a sticky dough.
• Mold the mixture into mini cake shapes and place them onto a tray lined with baking paper.
• Place your cakes in the fridge to set while you prepare the frosting.
• For the frosting, blend the soaked cashews, maple syrup, lemon juice, and coconut milk until smooth.
• Once your cakes have set, spread the frosting evenly on top of each one.
• Place the frosted cakes back into the fridge for another hour before serving.

Notes

TIPS

For a nuttier flavor, roast your walnuts before adding them to the mixture.
If your mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.

SERVING SUGGESTIONS

Enjoy these Mini raw carrot cakes as a healthy dessert or as a mid-day snack. They pair perfectly with a cup of herbal tea or a glass of almond milk.