RAW VEGAN MINI CARROT CAKES
With the best vegan 'cream cheese' frosting
It’s been such a crazy busy season of work, work, work, work , work, work (thanks, Rihanna). In all honesty though, it’s been insane. Late nights, early mornings, long days and the worst part… NO BAKING TIME! It’s been so horrible being so absent on here for the last few weeks, so the fact I have the time to sit and write this is a massive win in itself! And I’m so glad that these little carrot cake lovelies are the ones to break my baking dry spell!
There are so many things I love about making raw, vegan treats. One reason is because I know I will have a fridge full of joy awaiting my arrival, another is that my body won’t even notice if I eat copious amounts of it - because it’s healthy…right!?
Although if I’m completely honest, as I’m writing this all I can smell is the full-fat/sugar coated/incredibly delicious brownies wafting from my oven…and I’m just as excited for them!
So really, I just love the food that pours into and out of my kitchen.
Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...
These Carrot Cakes are so moreish, so sweet and so ‘carrot cake’ like that it actually blew me away – even my husband devoured these like they were going out of fashion! I promise you won’t even notice the fact they are raw or vegan – all you will think is: ‘I should have made a double batch’. (Side Note: Make a double batch!)
They are insanely easy, quick and the best way to introduce more carrot into your diet! Remember, a carrot a day keeps the doctor away… or something like that (Ha!). If you want to keep the recipe super-duper healthy you can leave the frosting off the top, because these little guys pack a punch of flavour by themselves! But, who wants to live life without frosting – really!?
OH! And this frosting *wipes drool*…
This is the BEST ‘Vegan Cream Cheese’ Frosting I have EVER tasted - and I have tasted more than my weight in frostings over the years! In fact, I think I will dedicate a post to just that because, my goodness, it sure deserves it!
Recipe Tips: I whipped these up in a little, straight edge, loose base patty pan of mine, but you can use a standard patty pan, a cupcake pan for larger ‘cakes’ or even just press it into a standard square cake tin for more of a slice look.
-I like to use a good quality brand of coconut cream as they are generally more solidified. For the frosting, you need the cream to be hardened so make sure you use the solid part of your coconut cream from in the tin. If yours is all liquid and not set, place it in the fridge for an hour or two to firm up before making your frosting.
-I piped the tops using a Wilton 1M star tip but you could go crazy with your piping design – I just liked the classic, elegant look it gives!
Gather The Following...
Now, Lets Begin!
To begin, grease a 12-cup patty tin with spray (or your other chosen vessel) and set aside. Next, place all of your ‘cake’ ingredients into a food processor and blitz on med-high speed until everything is completely combined and sticks together when pressed.
Press an even amount of filling into each (I used around 1.5 tablespoons in each) ensuring everything is tightly packed into each cup. Place into the refrigerator for 1-2 hours or until completely set.
While the cakes are setting prepare your frosting!
To make your frosting, place your coconut cream, cashew butter and rice malt syrup into a large bowl and beat on med-high using an electric hand mixer, until combined. Slowly add in the icing sugar and continue to beat on low, until thick and creamy!
Pipe the frosting onto your mini carrot cakes and sprinkle with a dusting of coconut or coloured sugar!
FOR THE CAKE...
2 Carrots, peeled & grated
2 cups Desiccated Coconut
14 Madjool Dates
1 TBLS Maple Syrup
1 TBLS Cashew Butter
½ tsp Cinnamon
1/4 tsp Ginger
1 tsp Vanilla Extract
1 ½ cups Icing Sugar
½ a tin Coconut Cream
1.5 TBLS Cashew Butter
1 tsp Rice Malt Syrup
Juice of half a Lemon