Raw Mini Carrot Cakes with Cinnamon Glaze
The classic popular dessert of carrot cake is given a raw interpretation for this delicious recipe. Healthy whole foods are mixed with cinnamon, ginger, cloves, and nutmeg to recreate all the flavors of carrot cake without the processed sugar and flour.
If someone were to ask me what my favorite kind of cake was, I would definitely say carrot cake. It was always carrot cake that I requested for my birthday (once I got over the ice cream cake phase), and I always tried to steal the carrot cake cupcake when we celebrated a birthday party at the office.
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Ingredients
3 cups shredded carrots
1 cup pitted Medjool dates
1 cup walnuts
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Pinch of salt
For the glaze
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves
Directions
Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any springform baking pan.
Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes. Top with additional walnuts if desired.
