Carrot Cakes, Raw Mini with Cinnamon Glaze

By seamline

The “cake” is a breeze to make because all of the ingredients are simply mixed together in the food processor. That mixture is then pressed into a mini cheesecake pan to form the shape of the cakes. You can really press it into any shape using any choice of pans, but I recommend using one that is springform. This recipe made 16 mini cakes, which I believe would be enough for one large cake as well. If you have any leftovers, make sure to refrigerate.

Ingredients

• Ingredients
• 3 cups shredded carrots
• 1 cup pitted Medjool dates
• 1 cup walnuts
• 1/2 cup unsweetened coconut flakes
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• For the glaze
• 1 14-oz. can coconut milk, chilled
• 1 tsp honey
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of ground cloves

Details

Servings 16
Adapted from paleogrubs.com

Preparation

Step 1

1. Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any springform baking pan.

2. Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes. Top with additional walnuts if desired.
Notes