Raw Vegan Mini Carrot Cakes + Maple Vanilla Frosting
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free, raw
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup roughly chopped carrots
  • 1 cup rolled oats
  • 6 dates, chopped
  • 1 tbs coconut oil
  • 1 tbs water
  • ½ cup shredded coconut
  • 1 tsp pumpkin pie spice (cinnamon, ginger, clove, nutmeg blend)
  • dash of salt
  • 1 cup cashews, soaked at least 4 hours
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • ¼ cup coconut butter
  • dash of salt
  • optional topping- chopped nuts
Instructions
  1. To prepare cakes, pulse roughly chopped carrots in blender or food processor so that they are finely shredded. Transfer to medium bowl.
  2. Pulse oats in blender until fine powder is formed. Add dates and coconut oil and water and pulse until doughy texture is achieved.
  3. Transfer mixture to bowl with carrots. Add shredded coconut, pumpkin spice and salt. Use hands to knead until batter is thoroughly mixed.
  4. On a clean surface (or on top of a piece of parchment paper) use hands to flatten dough until it's ⅓"- ½" thick. Use a circular cookie cutter (I use a mason jar lid) to cut circles out. Repeat until you have 8 circles.
  5. Prepare frosting by draining and rinsing cashews, then blending with maple syrup, vanilla extract, coconut butter and salt until smooth. You'll have to scrape the sides down a few times.
  6. Assemble 4 mini cakes by spreading an even layer of frosting over half the circles, then layering with another circle and layer of frosting. Top with nuts.
  7. Refrigerate for at least 30 minutes before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/09/15/raw-vegan-mini-carrot-cakes-maple-vanilla-frosting/