Mini Carrot Cakes With Cashew And Vanilla Frosting
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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
  1. Place one cup cashew nuts in to a bowl with two cups water and allow to soak for at least two hours
  2. Preheat the oven to 180 degrees and grease muffin cases / cake tin
  3. 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
  4. Add in the grated carrots and combine
  5. In to a separate bowl whisk your eggs
  6. In to a small pan add the two tbsp coconut oil and raw honey. Over heat allow them to melt and combine
  7. Pour mixture in to the bowl with dry ingredients and combine
  8. Add in the eggs, little by little until fully combined and a cake batter
  9. 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
  10. Allow to cool for 20-30 minutes before frosting
  11. Frosting:
  12. Rinse the cashew nuts of the water
  13. In to a blender place the cashew nuts, lemon juice, honey, vanilla and ¼ cup water
  14. Blend for 2-3 minutes until creamy and smooth
  15. Place in the fridge whilst the cakes are cooling for 20-30 minutes
  16. Decorating:
  17. Take the cakes out of their cases and cut them in half
  18. Using 1 tsp cashew frosting place in the middle of the cake and smooth out
  19. Pop the cake halves together and place ½ tsp frosting on top of the cake and smooth out
  20. Sprinkle with chopped walnuts / grated carrot/ cinnamon
  21. These will keep for up to 3 days in a sealed container in a fridge.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/mini-carrot-cakes-with-cashew-and-vanilla-frosting/