Carrot Fairy Cakes with Lemon Frosting

These are the perfect double bite size treats.  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.

Ingredients

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

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

Instructions

Carrot Fairy Cakes
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
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.