These mini raw carrot cakes are flavored with hints of lemon, orange and cinnamon, and each topped off with a dollop of creamy cashew frosting.
Course:
Dessert
Cuisine:
American
Servings: 4
Calories: 469 kcal
Author: Alissa Saenz
For the Muffin Base
-
1 ½
cups
roughly shredded carrot
-
Zest and juice of 1 lemon
-
Zest and juice of 1 orange
-
½
cup
walnuts
-
½
cup
Medjool dates,
soaked for 15-20 minutes
-
⅛
teaspoon
cinnamon or pumpkin spice
-
1
pinch
sea salt
For the Frosting
-
1
cup
cashews,
soaked 2-4 hours
-
1
tablespoon
pure vanilla extract
-
1 ½
tablespoons
coconut oil
-
1
tablespoon
maple syrup
-
Juice of 1 lemon
-
Filtered water as needed
-
Cinnamon for sprinkling
For the Muffin Base
-
Shred carrots with attachment of a food processor or box grater. Zest lemon and orange and squeeze juice from half of each. Place carrots, lemon, orange, and remaining ingredients in a food processor and pulse until combined. Divide into 4 small ramekins using 4 tablespoons each.
For the Frosting
-
Place frosting ingredients into a blender. Add 2 tablespoons water and blend. Scrape down sides and add more water to make a very thick, smooth texture.
Assemble
-
Frost cakes and sprinkle with cinnamon. Store covered in refrigerator.
Alissa's note: I didn't have any small ramekins on hand, so I pressed the mixture into 4 lightly oiled muffin tins, then froze them for 30 minutes, and very carefully popped the cakes out with a knife.
Nutrition Facts
Raw Carrot-Orange-Lemon Cake
Amount Per Serving
Calories 469
Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 8.2g41%
Sodium 97mg4%
Potassium 705mg20%
Carbohydrates 45.2g15%
Fiber 5.3g21%
Sugar 30.5g34%
Protein 10.4g21%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.