These raw carrot cake muffins have some serious spice to them. Finish them off with creamy lemon essential oil infused frosting for something extra special. Naturally gluten free and vegan. This recipe makes 6 large muffin sized cakes, which serve 2 each (they are rich and dense), or 12 smaller, single sized portions. Note: the cashews for the frosting need to soak a couple of hours before use.
1cupcoconut flourblend desiccated coconut to a powder
1cupwalnutschopped
1cupsultanas
LEMON CASHEW FROSTING:
1cupcashewssoaked in water for 2-3 hours
Juice and zest of 1 lemon
8dropsdoTERRA lemon essential oil
4Medjool datespitted
2tablespoonscoconut oil
1tablespoonorganic soy lecithin
¼cup+ 1 tablespoon water
1tablespoon100% pure maple syrup
Instructions
Cake:
Blitz the dates, coconut oil, salt, cinnamon, nutmeg and ginger in a food processor till well combined – it will yield a thick paste.
Add 1½ cups of the carrot and blitz again.
Transfer to a large mixing bowl.
Mix in the rest of the carrot, the almond meal, coconut flour, sultanas and chopped walnuts, till thick and doughy and well combined.
Spoon the mixture into 6 large muffin baking tray cavities (or, 12 small). Use the base of a glass to flatten the surface, set aside.
Lemon Cashew Frosting:
Drain the cashews, then blend all ingredients on high till smooth.
Spoon the mixture over the top of the carrot cakes and smooth out the surface with a knife or spatula.
Set in the fridge for a few hours, then release the frosted carrot cakes from the cavities and serve.
Notes
This will make 6 large muffin/individual cheesecake sized carrot cakes, though each is enough for two serves. Alternatively, use a 12 cavity tray to make smaller, single size portions.
The tray I used was a cheesecake baking tray – the base of the cavities is removable which makes for an incredibly easy job of popping them out afterwards.
If you do not have a removable base, try lining the cavity with cling wrap, or use paper cupcake wrappers.
Organic (non GMO) soy lecithin is an emulsifier, helping combine the water and fat component of the frosting. It is required to help thicken and set the frosting. Sunflower lecithin is an alternative though will colour the frosting a shade or two darker. Most people with soy sensitivity can still tolerate soy lecithin as it contains no protein.
If the carrot cake mixture feels dry – just wet your palms and massage the dough together and it will be just fine.
To serve, slice a fresh lemon and use a julienne peeler to create a few thin ribbons of carrot to lay over the top.