Mini Carrot Cakes With Cashew Cream Frosting

Here is your new favorite carrot cake recipe…and it happens to be very healthy!

These no bake mini carrot cakes are healthy in the sense they are highly nutritious. There are no “empty calories” here. This is a sweet treat that nourishes with a whole host of vitamins, minerals,antioxidants and fiber, all drawn from natural fruits and nuts – and carrots of course.

And it’s tasty. Very, very, tasty.

That’s what you get when you combine plant based ingredients into carrot cake bites topped with cashew cream cheese frosting, transforming them into a wholesome, decadent and delicious dessert or snack everyone can enjoy. A fan-favorite,

I think you're going to love them. Moist, dense and full of flavor. So much flavor it will knock your socks off!

 

Course Dessert, Snack

Ingredients

Mini Cake Bases

• 2 cups carrots, grated
• 1 cup almonds or walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/2 cup apricots, dried (or pineapple)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon, ground

Cashew Cream Frosting

• 2 cups cashews, soaked 3+ hours and drained
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-ey you prefer)
• 1/4 cup coconut oil, melted
• Water (as required)
• Decorate with chopped nuts, grated carrot or shredded coconut

Instructions

Mini Cake Bases

• You can make these small or bigger by using either a 12 or 24 cup mini silicon muffin tray or use muffin liners in a regular 12 cup muffin tray. To remove the little cakes easier from a regular muffin tray you can cut little strips of baking paper to use as tabs at the bottom of each cup.

  Place almonds into the food processor and process until broken down and crumbly. Add carrots, dates, coconut, apricots, and continue to process until well combined into a sticky dough.

  Add coconut oil, vanilla extract and cinnamon and pulse until incorporated but leave some chunks for texture to get some different sized “bits” in your little cakes.

  Press the mixture into the prepared muffin pan cups,smooth over the tops, and place in the freezer while making the cashew cream frosting.

   

Cashew Cream Frosting

• Place cashews into your food processor or high powered blender and blend on high speed until a paste-like cashew cream begins to form.

  If necessary, start adding 1 tablespoon of water, then blend until smooth. If its too thick to blend properly, scrape down the sides and add another tablespoon of water then blend again. Add water gradually and as little as possible, with just enough to get it moving but still maintain a thick consistency.

  You want the cream frosting to loosen and become smooth and silky but you don't want to dilute the flavors with water or become too thin. How much water you need will vary (and will also depend on how soft your pre-soaked cashews are).

  Once at the right consistency, add honey, coconut oil, lemon juice and zest and pulse a few times until well combined.

  Spread the frosting on top of the mini cakes in an even layer. Decorate with chopped fruit and nuts.

  Leftovers can be stored in an airtight container in the fridge for up to 1 week.

   

   

   

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites