Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.

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