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This is one of the best recipes I made this month! You definitely need to try it: the base is made of walnuts, carrot, raisins, dates and cinnamon- so full in flavours that it’s like taking a bite out of Christmas.
The cashew nut frosting is simply divine- I couldn’t stop dipping my fingers in it. These little pieces are so fulfilling that you can also have them for breakfast (if you are up for a treat), while they also make the perfect snack for your afternoon tea… and you can also store them in the fridge for a couple of weeks and dip in and out of them whenever you feel like it!
Ingredients:
For the base:
1 cup walnuts
1 cup pitted medjool dates
2 cups grated carrot (approx. 4 big carrots)
3/4 cup desiccated coconut
1tsp cinnamon
1/8 tsp salt
3/4 raisins
For the frosting:
1 cup cashew nuts soaked in water for min.4hrs
1/3 cup maple syrup or honey
1tsp lemon juice
1/8 tsp salt
1/4 tsp vanilla essence
Blend the walnuts in the food processor, then add the dates until the mixture is nice and sticky. Grate the carrots- and make sure to drain the excess water. The carrots need to be dry otherwise the cakes will start getting soggy. Add the carrots and the rest of the ingredients (apart from the raisins) in the processor and blend. Add the raisins and stir. Press the mixture in cupcake moulds and freeze them while you make the frosting.
To make the frosting, blend cashews in the food processor with honey or maple syrup, salt, vanilla extract and the lemon juice. The frosting should be thick but not smooth- if the consistency is not right add some water. Spread the frosting over the chilled carrot cakes and decorate with rosemary leaves and cinnamon.