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
* 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
Carrot fairy cakes: 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.
Frosting: 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.
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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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!