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Raw Mini Carrot Cakes [Vegan]
I love making mini desserts because the truth is, my sweet tooth is usually satisfied after having a bite or two (or three!) of dessert. These mini cakes are great to have after a meal when you are craving that quick sugar fix. They leave you feeling satisfied and guilt... Read More
Ingredients You Need for Raw Mini Carrot Cakes [Vegan]
How to Prepare Raw Mini Carrot Cakes [Vegan]
Cake
- Combine all ingredients and mix well. Lay contents on a piece of parchment paper (may need to divide onto two pieces of parchment).
- Lay a second piece of parchment on top and using a rolling pin, roll flat until about ¼ - ½ inch thickness throughout.
- Use a cookie cutter or top of round glass and press to form cake layers (little round shapes).
- Dehydrate at 105 degrees for 12 hours.
- Blend all ingredients in a high speed blender, may need to stop to scrape down a few times. Keep going until you get a smooth texture.
- To assemble the cakes, add a scoop of icing between two cakes and press down. Refrigerate for up to 1 week.
Notes
If you don’t have a dehydrator, add ¼ cup coconut oil and let harden in the fridge for at least 1 hour.
Nutritional Information
Total Calories: 1,930 | Total Carbs: 232 g | Total Fat: 93 g | Total Protein: 61 g | Total Sodium: 27 mg | Total Sugar: 76 g
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Thank you for your beautiful site. I came here to read about ACV & arrived at the "Raw Mini Carrot Cakes" recipe, but I cannot find a printer-friendly version. I do not want to waste ink or hand copy it. So disappointing!
where can I find the recipe for the raw mini carrot cakes?