Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Mini raw carrot cakes

These low-cost mini raw carrot cakes make a healthier morning tea or dessert option. Delicious and so easy to make, this recipe can also be made vegan.

Time to make: 10 mins, plus 1 hr chilling
Serving: 20 people (1 per serve)

Ratings: 2.4

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Ingredients

Measurements explained

1 cup pitted dates
1 cup mixed nuts (cashews, walnuts, hazelnuts, almonds)
3 cups grated carrot (about 2 large carrots)
1 cup shredded coconut
1 teaspoon ground cinnamon
1 tablespoon cocoa or cacao powder
½ cup thick Greek yoghurt, to serve
zest of orange and ½ orange, to garnish (or use crystallised ginger)

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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In a food processor or high-powered blender, place first six ingredients and blend until mixture can be pressed together to form a ball.
Line a baking tray or dish with plastic wrap. Press carrot mixture into tray, cover and chill for at least 1 hour.
When chilled and firm, cut out rounds from carrot mixture using a small glass or cookie cutter (about 5cm diameter), until all mixture is used up.
When ready to serve, place a small dollop of yoghurt on top of each cake. Garnish with orange zest.

Variations

Make it vegan: Use coconut yoghurt.

Make it nut free: Use sunflower seeds instead of nuts

Nutrition info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Total fat 8 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Feb 2018

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.