Mini Carrot Cakes With Cashew And Vanilla Frosting

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 1 lemon, Juice of
  • 2 cups Carrots
  • 1 tsp Ginger
  • 1 tsp Lemon, zest

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/3 cup Honey, raw
  • 2 tsp Honey, raw

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 Vanilla pod, seeds

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, ground
  • 1 cup Cashew nuts
  • 1/4 cup Walnuts
  • 1/4 cup Walnuts or mixed nuts

• Liquids

  • 1/4 cup Water

Found on paleowithmrsp.com

Ingredients

• 2 cups grated carrots
• ⅓ cup raw honey
• 2 tbsps coconut oil, melted
• 2 tsps cinnamon
• 1 tsp ginger
• ¼ tsp nutmeg
• 1 cup ground almonds
• ¼ cup chopped walnuts or mixed nuts
• 1 tsp lemon zest
• 5 eggs
• 1 tsp baking powder
• Frosting:
• 1 cup cashew nuts (soaked in 2 cups water for 2 hours or over night)
• ½ vanilla pod (seeds)
• ½ juice of 1 lemon
• 2 tsps Raw Honey
• ¼ cup chopped walnuts
• ¼ cup water

Directions

• 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
• In to a mixing bowl combine your dry ingredients: ground almonds, 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 ¼ 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 ½ tsp frosting on top of the cake and smooth out
• Sprinkle with chopped walnuts / grated carrot/ cinnamon
• These will keep for up to 3 days in a sealed container in a fridge.