I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.
For the cake:
- 3 large carrots, shredded
- 1 cup pitted medjool dates
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raw walnuts
- 1/4 cup water
- 2 tbsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tbsp nutmeg
- 1/2 tbsp ginger
For the icing:
- 2 cups raw cashews, soaked overnight + drained
- 1/4 cup coconut milk (solidified)
- 2 tbsp fresh lemon juice
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
- Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
- Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
- Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
- Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.
Makes 10 mini cakes. Serve chilled.