Carrot Fairy Cakes with Lemon Frosting
Description
These 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.
Recipe by
Ingredients
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
Lemon Frosting
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
Methods/steps
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.
Lemon 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.
