Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Mini Carrot Cakes with Coconut Lime Frosting

Mini Carrot Cakes with Coconut Lime Frosting

Mini Carrot Cakes with Coconut Lime Frosting

Mini Carrot Cakes with Coconut Lime Frosting. This raw version of a tea-time favourite is a treat not only for the tastebuds but for your body too.

Makes 6

These cakes can be made with carrot, pumpkin or squash.

½ cup dried dates, soaked in warm water for 20 minutes
1½ cups grated carrot
1 cup raw desiccated coconut
2 tbsp ground flaxseeds
2 tbsp virgin coconut oil
1 tsp finely grated ginger root
1 tsp cinnamon powder
pinch of nutmeg powder
generous pinch of sea salt
½ cup raw walnuts, roughly chopped
½ cup raisins

Lime Frosting

400g can coconut cream, chilled for 12 hours
1 tbsp coconut nectar
1 tbsp lime juice
1 tsp lime zest, finely grated, plus extra for garnish

Drain dates. Place in a food processor along with grated carrot, coconut, flaxseeds, coconut oil, ginger, spices and salt. Blend until combined with some texture remaining.

Add walnuts and raisins; pulse briefly to fold through mix. Line 6 muffin holes with plastic wrap or muffin cases. Spoon mixture evenly into holes, press firmly and smooth top. Chill for 3 hours.

To make frosting, remove can of coconut cream from the fridge and scoop solid coconut at the top of can into a bowl (about ⅔ cup). Add nectar, juice and zest and use a hand whisk or an electric beater to whip until smooth. Keep chilled until ready to serve.

To serve, remove cakes from the muffin tray and arrange on a serving plate. Spoon the frosting evenly onto cakes and garnish with lime zest. Serve immediately.

*To activate whole buckwheat groats, combine 1 cup groats, 3 cups warm water and 1 tablespoon cider vinegar.
Soak for 12 hours then rinse thoroughly in a sieve. To dry, spread them in a single layer on a lined baking tray. Place in a 46°C oven for 3-4 hours until dry. Alternatively use a dehydrator set at 45°C.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney