Mini Raw Carrot Cakes with Cashew Cream
Prep time: 
Total time: 
Serves: 6
  • Carrot Cakes
  • 3 cups of grated carrots 1 cup raw walnuts
  • 1 cup pitted dates
  • 1⁄2 cup shredded coconut 1 tablespoon of honey
  • 1 tablespoon coconut oil 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄2 teaspoon ground ginger 1⁄4 teaspoon of sea salt
  • Cashew Cream Frosting
  • 1 cup raw cashews, soaked overnight 1⁄4 cup water
  • 3 tablespoons of honey
  • ⅓ cup coconut oil, melted
  • 1 teaspoon of vanilla 1⁄2 lemon (juiced)
  • 1⁄4 teaspoon sea salt
  • Walnuts and extra cinnamon to garnish
  1. Peel & grate the carrots & set aside.
  2. In a food processor place the dates & walnuts. Process until a finer mixture but keeping a few chunky bits in the mixture.
  3. Transfer to a large bowl, add coconut, spices, honey, coconut oil and salt and combine.
  4. Add carrots and mix until well combined. Scoop the cake mix into a prepared muffin pan & place in fridge for 3 hours.
  5. To make cashew cream, soak cashews for a minimum of 3 hours.
  6. Drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, honey, vanilla, salt, and lemon juice. Blend until very smooth, scraping down the sides as needed.
  7. Add melted coconut oil and blend to combine.
  8. After the cakes have set, flip the cakes out of their muffin trays & spoon the cashew frosting onto the top. Decorate with nuts & cinnamon.
  9. Place back in fridge & serve once chilled.
Recipe by Real Food Pledge at