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.
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
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.