Carrot Fairy Cakes with Lemon Frosting

By Chef:  Carla Aguas
Posted: May 11, 2011


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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.


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


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.