Raw Mini Carrot Cakes with Orange Blossom Cashew Icing
Raw Mini Carrot Cakes with Orange Blossom Cashew Icing
Preparation time: 25 minutes
Servings: 15 servings
Feeding carrots to your kids has never been easier. The harmonious blend of cashew nuts and orange blossom makes for a delicious icing on top of a healthy snack.
Ingredients
Cake
- 3 cups carrots, grated
- 1 cup PRANA organic Medjool dates
- 1 cup PRANA organic raw walnuts
- 1/2 cup PRANA organic finely grated coconut
- 1/2 cup PRANA organic Thompson raisins
- 1/2 tsp organic fair trade ground Ceylon true cinnamon
- 1/4 tsp nutmeg
- A pinch of sea salt
Vanilla Cashew Icing
- 1 cup PRANA organic non-roasted cashews
- 1 tsp orange blossom water
- 1/3 cup PRANA organic coconut oil
- 3 tbsp of maple syrup
- 2 tsp vanilla essence
- 1/3 cup water
Preparation
Cake
- Remove the pits of the Medjool dates and chop into small pieces.
- In a food processor, mix together the grated carrots, chopped dates, nuts, shredded coconut, dried raisins and spices.
- Place mixture in mini muffin molds.
- Refrigerate.
Vanilla Cashew Icing
- Soak the cashews in a large bowl of water overnight.
- Melt the coconut oil in a bowl set over hot water.
- Mix all the ingredients together except for the water in a food processor or high speed blender.
- Blend until consistent and smooth. Add a bit of water to get the correct consistency, being careful not to add so much that the icing no longer holds together.
- Place a spoonful of icing on top of each cake.
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