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