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Mini Raw Carrot Cakes with Cashew Cream

04/07/2019 By Caralee 3 Comments

This recipe is a treat but it is so deliciously healthy that it is perfect for breakfast too. All the ingredients are raw and natural, it is just a matter of blending or mixing this recipe together, pressing the mixture into the muffin pan and allowing it to set.

These cute little raw carrot cakes keep in the fridge really well for up to five days or so. This one is perfect to take to a party by making the cakes even smaller in a mini muffin pan.

I was inspired to make this recipe after I tried something similar at one of my local cafes. It was so delish, that I raced home to try and recreate the treat and this is what I came up with. You could make this your own by changing a few of the ingredients such as swapping the walnuts to cashews or adding in sultana’s or dried apricots.

carrot cake-1

The Real Food Pledge Challenge is starting on the 27th of July 2019 and this is a little treat that you could stash away in the fridge! I can’t wait to get the challenge started and support you all through cutting out processed food and experimenting wiht some new recipes and flavours.

You can learn more about the Real Food Pledge Challenge here.

Mini Raw Carrot Cakes with Cashew Cream
 
Print
Prep time
20 mins
Total time
20 mins
 
Author: Caralee
Serves: 6
Ingredients
  • 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
Instructions
  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.
3.5.3251

 

 

 

Related

Filed Under: Desserts, Recipe, Treats Tagged With: Cashew Cream, Raw Cake, Raw Carrot Cakes, raw dessert

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Comments

  1. Mala says

    06/07/2019 at 5:44 am

    Can you freeze the cakes ??

    Reply
    • Caralee says

      10/07/2019 at 2:42 am

      Hi there. Yes you could, but this recipe is best fresh as the fresh grated carrot does not hold up that well in the freezer.

      Reply

Trackbacks

  1. 10 Yummy Healthy Easter Treats says:
    24/03/2016 at 6:35 am

    […] Mini Raw Carrot Cakes with Cashew Cream  – This recipe is in the Real Food Pledge Cookbook and I have since shared it online. It is a winner! Healthy & delicious, perfect for Easter. […]

    Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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