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recipe by Saskia Gregson-Williams

A small sweet snack on its own or delicious with a cup of Rooibos tea – these little carrotty lovelies always go down a treat! And they’re full of vitamin A! Bonus.

INGREDIENTS:

For the cake:
2/3 cup walnuts
1/3 cup pecans
1 cup dates (soaked in water
for at least 2 hours)
2 cups carrots, grated
3/4 cup sultanas
2 tsp cinnamon
1/2 tsp grated ginger
1/3 cup – 1/2 cup sliced pineapple

For the Icing:
1 cup cashews (preferably soaked) 1 tsp lemon juice
1 tsp nutmeg

THE CAKE METHOD:

Start by placing the almonds, pecans and dates in a blender, and blend until they start to crumb. Pour out and place to one side. Grate the carrots. Now slowly add all ingredients to the blender and blend the mixture until it forms a dough like ball in the blender. (You may have to do this in two parts – we often find things wedge under the blade!). Using your hands (yes – we like to get things messy) divide the mixture into 6 mini cakes and mould them into little cupcake shapes. Place in the refrigerator for at least 1-2 hours before serving as this helps them to set and dry out a little.

The icing:
Meanwhile make the icing by blending all ingredients until smooth. Leave in the fridge until ready to spread on top and eat!

DF, SF, WF, GF, V, R, VG

Buy The Recipe Book “In the Hip & Healthy Kitchen” Here…

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