Scoff | Mini Raw Carrot Cakes | Eat Clean 2 @ScoffTV | Uploaded March 2015 | Updated October 2024, 1 hour ago.
This week we show you how to make tasty mini raw carrot cakes, a great little sweet snack with no regrets of a normal unhealthy cake.
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INGREDIENTS:
1 Cup Medijool Dates
2 Cups Ground Almonds
1 Orange
7 tbsp Coconut Oil
Vanilla Extract
1 tsp Ground Cinnamon
1 tbsp Fresh Grated Ginger
Salt
1 Cup Grated Carrot
1 1/2 Cups of Cashew Nuts
1/2 Cup Coconut Milk
4 tbsp Honey
3 tbsp Fresh Lemon Juice
Cupcake Cases
STEP 1: CREATE MIXTURE
Zest the orange and place with the cup of medijool dates, 2 cups of ground almonds,2 tbsp of coconut oil, ½ tbsp. vanilla extract, the cinnamon, ginger, a pinch of salt and 1 cup of grated carrot into a food processor and blend until fully combined. Place mix into cupcake holders (metal ones with paper in the middle – or durable ones, not floppy paper ones.)
STEP 2: MAKE ICING AND COOL
To make the icing, place the soaked cashew nuts, ½ cup of coconut milk, the honey, fresh lemon juice, 1 tsp of vanilla extract, a pinch of salt and 4 tbsp of coconut oil in the food processor blend until smooth and then pour on top of each mini cake, place in freezer for 20 minutes then into the fridge until ready to eat.
STEP 3: FINISH AND SERVE
Top with orange zest and walnuts.
This week we show you how to make tasty mini raw carrot cakes, a great little sweet snack with no regrets of a normal unhealthy cake.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/mini-raw-carrot-cakes
INGREDIENTS:
1 Cup Medijool Dates
2 Cups Ground Almonds
1 Orange
7 tbsp Coconut Oil
Vanilla Extract
1 tsp Ground Cinnamon
1 tbsp Fresh Grated Ginger
Salt
1 Cup Grated Carrot
1 1/2 Cups of Cashew Nuts
1/2 Cup Coconut Milk
4 tbsp Honey
3 tbsp Fresh Lemon Juice
Cupcake Cases
STEP 1: CREATE MIXTURE
Zest the orange and place with the cup of medijool dates, 2 cups of ground almonds,2 tbsp of coconut oil, ½ tbsp. vanilla extract, the cinnamon, ginger, a pinch of salt and 1 cup of grated carrot into a food processor and blend until fully combined. Place mix into cupcake holders (metal ones with paper in the middle – or durable ones, not floppy paper ones.)
STEP 2: MAKE ICING AND COOL
To make the icing, place the soaked cashew nuts, ½ cup of coconut milk, the honey, fresh lemon juice, 1 tsp of vanilla extract, a pinch of salt and 4 tbsp of coconut oil in the food processor blend until smooth and then pour on top of each mini cake, place in freezer for 20 minutes then into the fridge until ready to eat.
STEP 3: FINISH AND SERVE
Top with orange zest and walnuts.
