Recipes

Mini Raw Carrot Cake With Cream Cheese Frosting

Need a sweet treat that’s not only quick and easy to make, but also delicious and low in calories?

These mini raw carrot Cakes with cream cheese frosting are a great option for an afternoon snack with your well-deserved cup of tea and they won’t ruin your healthy eating plan either. #winning

Mini Raw Carrot Cakes With Cream Cheese Frosting

Print Recipe
Mini Raw Carrot Cakes With Cream Cheese Frosting
Mini Raw Carrot Cakes With Cream Cheese Frosting
Course Snacks
Servings
mini cakes
Ingredients
Base
  • 1/2 cup walnuts
  • 4 medjool dates
  • 2/3 tbsp boiling water
  • 1/4 cup carrot finely grated
  • 1/2 tsp vanilla essence
  • 2 tbsp desiccated coconut
Frosting
  • 3 tbsp extra light spreadable cream cheese
  • 4.5 tsp rice malt syrup
Course Snacks
Servings
mini cakes
Ingredients
Base
  • 1/2 cup walnuts
  • 4 medjool dates
  • 2/3 tbsp boiling water
  • 1/4 cup carrot finely grated
  • 1/2 tsp vanilla essence
  • 2 tbsp desiccated coconut
Frosting
  • 3 tbsp extra light spreadable cream cheese
  • 4.5 tsp rice malt syrup
Mini Raw Carrot Cakes With Cream Cheese Frosting
Instructions
  1. Blitz walnuts in processor until fine crumbs, place in a bowl.
  2. Blitz dates and boiling water to make a paste.
  3. Mix together walnut crumbs, date paste, carrot, and vanilla.
  4. Roll into 10 balls and then roll balls through the coconut.
  5. Press each ball into a mini silicon muffin cup.
  6. Freeze until firm (they won’t get really firm).
  7. Mix together cream cheese and rice malt syrup.
  8. Spread 1 tsp of mixture on top of each carrot cake before serving.
  9. Keep cakes in the mould in freezer covered with glad wrap.
Recipe Notes

Makes 10, 146 cal per serve.

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