Raw Mini Carrot Cakes with Orange Blossom Cashew Icing

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

  1. Remove the pits of the Medjool dates and chop into small pieces.
  2. In a food processor, mix together the grated carrots, chopped dates, nuts, shredded coconut, dried raisins and spices.
  3. Place mixture in mini muffin molds.
  4. Refrigerate.

Vanilla Cashew Icing

  1. Soak the cashews in a large bowl of water overnight.
  2. Melt the coconut oil in a bowl set over hot water.
  3. Mix all the ingredients together except for the water in a food processor or high speed blender.
  4. 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.
  5. Place a spoonful of icing on top of each cake.
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