living abroad, traveling and fresh food inspirations

Carrot Fairy Cakes with Lemon Frosting

Spring is in full swing here!  Flowers everywhere you look are in full bloom, the trees are no longer bare and everyone is out riding their bikes or having picnics in the park.  So this Easter weekend with my cousin visiting and we rode all over the city on bikes, met friends and took in the sun on the balcony. One thing he asked me before he came was to try more of my raw food desserts.  So always eager to feed people my raw food creations, I whipped up a batch of these little Carrot Fairy Cakes (mini cupcakes).  These are the perfect double bite size treats.  He couldn’t believe how flavorful and sweet they were, he kept opening the fridge and snatching up another one!  This Carrot Cake recipe is just like the bakes version with a soft fluffy sweet carrot cake with raisins and walnuts but frosted with zingy lemon cream frosting.  The only thing missing from these delectable little fairy cakes is the guilty conscience!

Carrot Fairy Cakes with Lemon Frosting

Carrot Fairy Cakes:

  • 1 1/2 c Carrot Pulp, from juiced carrots
  • 1/2 c Almond Meal
  • 1/3 c Coconut Flour
  • 1/3 c Walnuts, chopped
  • 1/3 c Raisins, chopped
  • 1 tsp Lemons Zest
  • 1 tsp White Stevia Powder
  • 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
  • 2 pinches Vanilla powder

Add all the ingredients in a bowl and massage together to blend.  Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds.  Set in the fridge until ready to frost.

Lemon Frosting:

  • 1/4 c Cashews
  • 1/3 c Lemon Juice
  • 2 1/2 tbsp Coconut Oil, melted
  • 1 tbls Agave Nectar
  • 1/2 tsp White Stevia

In a personal blender, process the cashews into a flour.  Add the rest of the ingredients and blend for a few seconds.  The frosting should have the consistency of yogurt.  Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon.  Place in the fridge until ready to eat.

Makes 1 1/2 dozen fairy cakes


25 responses

  1. Kate Lamberg

    Looks scumptious! Must try!

    April 28, 2011 at 12:49

  2. tastyeatsathome

    Wow these look and sound great! Love that frosting.

    April 28, 2011 at 13:29

  3. Judith

    The´re in the fridge right now. Because I´m full of carrotjuice wich I combined with apples. Ehem, the lemon frosting was already delicious with apple pulp, all scraped out! 😉

    April 28, 2011 at 13:58

  4. Maha

    Can’t wait to give it a try. Where did you get the fairy cake mold from?

    April 28, 2011 at 14:45

    • Carla

      Hi Maha, I bought my silicone fairy cake pans in a baking shop. But I just checked and they have the silicone or steel for under $10!

      April 28, 2011 at 15:08

  5. Judith

    *nomnom* Did I really thought I could keep them in the fridge, not even trying? What was I thinking? Well, they are really delicious, moist and sweet without being too sweet. And even though I used citrons because Im out of lemons… mmhmm… ! Thanks for that recipe, its easy to make because most things are on hand *nom* and greetings from coast to coast!

    April 28, 2011 at 15:13

  6. Lisa

    These sound delicious! My partner’s allergic to almonds, though. What would make a good substitute?

    April 28, 2011 at 15:22

    • Carla

      You could try other nuts like cashews or pecans. Or you could just use more coconut flour/shaved dried coconut finely ground.

      April 28, 2011 at 15:26

  7. Amber Shea @Almost Vegan

    Beautiful AND low-sugar! Love it.

    April 28, 2011 at 15:35

  8. I love carrot cake, these looks beautiful and delicious!

    April 28, 2011 at 19:02

  9. So cute!

    April 28, 2011 at 20:40

  10. marita

    carla…these look as sweet as you are! Lovely little things, of course they’re delicious!

    May 2, 2011 at 12:30

  11. These are darling! I’m thinking, what a perfect treat for Mother’s Day!!! Thanks for sharing your wonderful sweetness with us! 🙂

    May 7, 2011 at 06:05

  12. sophie

    hi 🙂

    could freshly grated carrots be substituted for the carrot pulp?

    thank you

    May 9, 2011 at 13:14

    • Carla

      Yes it needs to be carrot pulp as most of the moisture has been taken out. If you use freshly grated carrots it will be too wet.

      May 11, 2011 at 19:00

  13. Wowzers! I can’t wait to try this. I made your Chocolate Mint brownies last night, pure heaven!!!! 🙂

    May 16, 2011 at 21:53

  14. Hi! I just made these and put it on my new blog!

    The frosting was amazing! Your raw delights are so inspiring I will be sure to return for more insight!
    ~Laura Mychal~

    May 23, 2011 at 01:32

  15. These look wonderful. i love your blog, you make the best raw food!

    May 26, 2011 at 23:53

  16. Adrienne

    One question — do you soak the cashews before blening them?

    May 27, 2011 at 17:46

    • Carla

      No need to soak the cashews before!

      June 6, 2011 at 02:02

  17. Hi Carla! I can’t wait to try these! Would it be possible to dehydrate them, do you think? I noticed on the tags for this recipe on that it lists a dehydrator as one of the tools, so was just wondering if that was an option, too.

    Either way, yum and can’t wait! Thank you for all your delicious ideas. 🙂

    June 4, 2011 at 23:48

    • Carla

      I would highly suggest not dehydrating them as the coconut oil will melt and they will turn into a puddle!

      June 6, 2011 at 02:04

  18. Pingback: Carrot Mini Cakes with Lemon Frosting « Suey's Raw Style

  19. Looks amazing! I really want to try that recipe 🙂 but… I absolutely hate cashews.. is there anything i could replace them with?

    December 16, 2011 at 17:21

    • Hi Linda,

      Try pinenuts or almonds. But the lemon juice completly takes over the flavor of the cashews. All you taste is a sweet lemon flavor!

      January 17, 2012 at 15:58

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