Mini Raw Carrot Cakes With Cream Cheese Frosting
Servings
10mini cakes
Servings
10mini cakes
Ingredients
Base
  • 1/2cup walnuts
  • 4 medjool dates
  • 2/3tbsp boiling water
  • 1/4cup carrotfinely grated
  • 1/2tsp vanilla essence
  • 2tbsp desiccated coconut
Frosting
  • 3tbsp extra light spreadable cream cheese
  • 4.5tsp rice malt syrup
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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 Mini Raw Carrot Cakes With Cream Cheese Frosting
Mini Raw Carrot Cakes With Cream Cheese Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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.