Mini Carrot Cakes With Cashew And Vanilla Frosting
Author: Paleo With Mrs P
Prep time:
Cook time:
Total time:
Serves: 8 muffins or 12 cupcakes or 1 large cake
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
Instructions
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.
Recipe by at https://thelowcarbkitchen.co.uk/mini-carrot-cakes-with-cashew-and-vanilla-frosting/