Image thumbnail

Carrot Cake Minis

HomeRecipesCarrot Cake Minis
Vegan Carrot Cake Minis

Carrot Cake Minis

Little morsels of greatness…

These Carrot Cake Minis topped with my famous Lemon Zested Cashew Creme are my fav! I always use the best ingredients I can find- Fresh, local and organic if possible. If I can’t get local, organic carrots, I store by and wash them by soaking them in apple cider vinegar and warm water for about 5 minutes.

Let’s begin – Makes 25, 60g Balls.

INGREDIENTS

300g Dates

20g Ginger – grated

120g Raisins – chopped

180g Walnuts – chopped finely, you could even pulse in food processor.

280g Coconut

400g Shredded Carrot

100g Ground Flax meal

1 Tbsp Pumpkin Spice – store bought

METHOD

Note- Soak the dates and the freshly grated ginger together for at least 20 minutes prior to combining with all other ingredients.

Prepare bowl of dry ingredients;

Shredded coconut, flax meal, pumpkin spice and walnuts

Chop raisins into smaller pieces and combine with the dry mix.

Add your carrots, these can be grated carrots or thrown in your food processor and pulse until you have little mini chunks of carrot. Combine with the dry ingredients with a wooden spoon or spatula and set aside.

Combine ginger, soaked dates and 1/4 cup of water in the food processor to combine, and make a soft gooey caramel paste. Mix for about 3 minutes.

Combine all ingredients together in a bowl and mix together until a consistency that can be rolled into balls without falling apart forms.

My Famous Lemon Zested Cashew Creme Icing (not raw):

INGREDIENTS

3/4 cup of Cashews

1/2 cup Lemon juice and 1/2 teaspoon of zest

1/4 cup Maple Syrup

A pinch of Cinnamon

METHOD

Combine all ingredients in a saucepan over medium heat and simmer for about 10 minutes, stirring occasionally. I found that simmering the cashews made a better consistency for rolling the lemon cashew creme into little balls on top.

Blend in your high powered blender until smooth and sticky.

Let the mixture sit to cool, refrigerate if you desire. Then roll into little balls, you may need a small bowl of water nearby to keep your hands wet, as the mixture will be very sticky.

Be sure you taste the mixture as you are cooking so you are aware if it doesn’t taste right and can adjust as you go with added ingredients.

Pop the Cashew Creme Icing on the top of your Carrot Cake Minis and garnish as you desire – Shredded carrot and coconut is a nice touch!

Enjoy one of my absOlUte favs ~ Paula x