Wowza, what a title! But these tasty morsels are well worth the lengthy name. Moist, yes moist, mini carrot cakes packed with plenty of cinnamon and a tangy creamy passion fruit cashew cream frosting. What’s not too love?
Mini Carrot Cake Loaves with Passion Fruit Cashew Cream – makes six
- 1 cup wholemeal spelt flour
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 2/3 cup coconut sugar
- 1 tsp bicarb soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 carrots grated
- 2 eggs
- 1/3 cup coconut or almond milk
- 1/2 cup olive oil
- 1 tsp vanilla
- 2 cups raw cashews – soaked for at least 1 hour in water
- 3 tbsp maple syrup
- 1 tsp vanilla
- pulp from 4 small passion fruits
- juice of 1/2 a lemon
- 1/4-1/2 a cup of coconut milk
- Pre heat the oven to 175degrees celcius and line and grease a mini loaf tray
- Combine all dry ingredients apart from the carrots in a large bowl and set aside
- whisk together the eggs, milk, olive oil and vanilla in a bowl – pour into the dry ingredients and stir to combine
- Fold through the carrots
- Divide the mixture into 6 mini loaf trays and place into the oven for 25 minutes or until a skewer inserted comes out clean – cool fully before icing
- To make the icing either use a handheld stick blender or regular blender to combine all ingredients – adding extra milk as needed to get it to your desired consistency
- Once the loaves have cooled fully spread the icing on with a knife or piping bag and decorate with extra passionfruit, nuts, coconut or whatever else you can think of! yum!
