Mini Raw Carrot Cakes
One of the earlier side effects of my pregnancy was an all-consuming, get-out-of-my-way-or-I will-kill-your-firstborn craving for sugar. I even ate random things that I don’t actually like, such as boiled sweets and lollipops (lollipops? Take me back to the late 90’s club scene with a pair of white gloves and a sweetie dummy).
I am exceedingly pleased to report that this is now a thing of the past. Mostly. I do have days when I forage in my cupboards for stale rice crackers just so I can put jam on them, having banned all chocolate from my house. But they’re few and far between. If anything, I’ve gone the opposite way and now I can’t live without Bovril. Seriously, Bovril and cheese for me is better than sushi, steak and Barruso’s pizza (the benchmark by which all takeout should be measured).
I also gave in to the cravings and had a month where I ate whatever the hell I wanted. Dessert after a 2 course meal? Sure. Box of homebaked biscuits from my mom? I’ll have four, thanks. I think when you’re pregnant, you just need to get it out your system. Denying yourself makes the cravings worse. But I reckon also be smart about it. Give in, have your cake and eat it (all of it, every last crumb) and then dial it back a notch. I didn’t feel so amazing after stuffing my piehole day after day with bad food, despite the temporary relief of the sugar rush. So I had my time in the sugar-spun sun, and now it’s back to healthy snacks and homemade sweets.
These raw carrot cakes with cashew cream frosting are perfect for when I need something sweet. I often have one after lunch or before a workout. The protein and calories in the cashews keep you feeling full and the dates give you sweetness without overloading on sugar.
Mini Raw Carrot Cakes
2 large carrots, peeled and roughly shopped
170g macadamia nut flour
450g dates, soaked for 2 hours
2 tbsp coconut flour
50g desiccated coconut
1 tsp cinnamon
Cashew Cream Frosting
150g raw cashews, soaked in water for 2 hours
4 tbsp raw honey (or coconut sugar for vegans)
2 tbsp coconut oil, melted
1/2 cup water
Handful crushed walnuts
- Blend cake ingredients together until well combined.
- Line a muffin tin with paper cups and spoon the mixture into the cups, gently pressing it flat. Freeze while you make the frosting.
- Blend all cashew frosting ingredients except walnuts together until smooth, adding the water gradually to get the consistency required (thick and creamy).
- Spoon frosting over the cakes, top with walnuts and return to the freezer for half an hour or until the icing sets.
- Serve in small bowls and eat with a spoon.
Tip: These are best stored in the freezer and put in the fridge about an hour before you want to eat them.