Mini Carrot Cakes with Cashew Vanilla Frosting

prep:15 minutes
cook:40 minutes
Show nutritional information
  • Serves: 10
  • Calories: 321
  • Total Fat: 23g
  • Total Carbohydrate: 23g
  • Protein: 6g
These cakes are my all time favourite. They are packed with the spicy flavours of cinnamon, ginger and nutmeg, with the crunch of the nuts, sweetness of the carrots and the delicious creamy frosting on top. What’s even better is that they are free from dairy, grains, gluten and refined sugar.

Serves: 10

Serves: 10decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place one cup cashew nuts in to a bowl with two cups water and allow to soak for at least two hours
  2. Preheat the oven to 180 degrees and grease muffin cases / cake tin
  3. Cake:
  4. In to a mixing bowl combine your dry ingredients: almond flour, walnuts, lemon zest , cinnamon, ginger, nutmeg, chopped walnuts and baking powder. Mix with a wooden spoon
  5. Add in the grated carrots and combine
  6. In to a separate bowl whisk your eggs
  7. In to a small pan add the two tbsp coconut oil and raw honey. Over heat allow them to melt and combine
  8. Pour mixture in to the bowl with dry ingredients and combine
  9. Add in the eggs, little by little until fully combined and a cake batter
  10. Separate in to the muffin cases / silicon moulds and then place in to the oven for 30 -40 minutes (keep and eye on the cakes) until a knife comes out of the cake clean
  11. Allow to cool for 20-30 minutes before frosting
  12. Frosting:
  13. Rinse the cashew nuts of the water
  14. In to a blender place the cashew nuts, lemon juice, honey, vanilla and 1/4 cup water
  15. Blend for 2-3 minutes until creamy and smooth
  16. Place in the fridge whilst the cakes are cooling for 20-30 minutes
  17. Decorating:
  18. Take the cakes out of their cases and cut them in half
  19. Using 1 tsp cashew frosting place in the middle of the cake and smooth out
  20. Pop the cake halves together and place 1/2 tsp frosting on top of the cake and smooth out
  21. Sprinkle with chopped walnuts / grated carrot/ cinnamon


These will keep for up to 3 days in a sealed container in a fridge.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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