Rating5/5 (from 2 ratings)5
YieldMakes 1 1/2 dozen fairy cakes
Carrot Fairy Cakes:
* 1 1/2 c Carrot Pulp, from juiced carrots
* 1/2 c Almond Meal
* 1/3 c Coconut Flour
* 1/3 c Walnuts, chopped
* 1/3 c Raisins, chopped
* 1 tsp Lemons Zest
* 1 tsp White Stevia Powder
* 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
* 2 pinches Vanilla powder
Add all the ingredients in a bowl and massage together to blend. Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds. Set in the fridge until ready to frost.
* 1/4 c Cashews
* 1/3 c Lemon Juice
* 2 1/2 tbsp Coconut Oil, melted
* 1 tbls Agave Nectar
* 1/2 tsp White Stevia
In a personal blender, process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yogurt. Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon. Place in the fridge until ready to eat.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
These Carrot Fairy Cakes with Lemon Frosting are the perfect double bite size treats! This Carrot Cake recipe is just like the bakes version with a soft fluffy sweet carrot cake with raisins and walnuts but frosted with zingy lemon cream frosting. The only thing missing from these delectable little fairy cakes is the guilty conscience!
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