Mini raw carrot cakes

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

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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.

Serves: 20 (1 per serve)

Time to make: 10 mins , plus 1 hr chilling

Ingredients

More weights & measures

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)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 120cal

Kilojoules 500kJ

Protein 3g

Total fat 8g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 8g

Dietary fibre 3g

Sodium 10mg

Calcium 40mg

Iron 0.5mg

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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