Mini Carrot Cakes with Cashew Vanilla Frosting

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.

15 minutes

40 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	23 g
Carbohydrates:	23 g
Protein:	6 g
Calculated per serving.

by Paleo With Mrs P

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Serves: 10

Ingredients

2 cup 2 cup 2 cup Carrots, Grated
2 tsp 2 tsp 2 tsp Honey, Raw, (Frosting)
3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic
2 tsp 2 tsp 2 tsp Cinnamon, ground
1 tsp 1 tsp 1 tsp Ginger, ground
0.25 tsp 0.25 tsp 0.25 tsp Nutmeg, ground
1 cup 1 cup 1 cup Almond Meal/Flour
.25 cup .25 cup .25 cup Walnuts, Organic, Chopped (Frosting)
1 tsp 1 tsp 1 tsp Lemon zest
5 whole 5 whole 5 whole Eggs
1 tsp 1 tsp 1 tsp Baking Powder
1 cup 1 cup 1 cup Cashews, raw, Soaked for 2 hrs + (Frosting)
0.5 whole 0.5 whole 0.5 whole Vanilla Bean Pod, (Frosting)
0.5 whole 0.5 whole 0.5 whole Lemon Juice, 1/2 juice of one lemon (Frosting)
.25 cup .25 cup .25 cup Water, (Frosting)

Process

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

Place one cup cashew nuts in to a bowl with two cups water and allow to soak for at least two hours
Preheat the oven to 180 degrees and grease muffin cases / cake tin
Cake:
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
Add in the grated carrots and combine
In to a separate bowl whisk your eggs
In to a small pan add the two tbsp coconut oil and raw honey. Over heat allow them to melt and combine
Pour mixture in to the bowl with dry ingredients and combine
Add in the eggs, little by little until fully combined and a cake batter
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
Allow to cool for 20-30 minutes before frosting
Frosting:
Rinse the cashew nuts of the water
In to a blender place the cashew nuts, lemon juice, honey, vanilla and 1/4 cup water
Blend for 2-3 minutes until creamy and smooth
Place in the fridge whilst the cakes are cooling for 20-30 minutes
Decorating:
Take the cakes out of their cases and cut them in half
Using 1 tsp cashew frosting place in the middle of the cake and smooth out
Pop the cake halves together and place 1/2 tsp frosting on top of the cake and smooth out
Sprinkle with chopped walnuts / grated carrot/ cinnamon