Mini Raw Carrot Cakes

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


  1. Blend cake ingredients together until well combined.
  2. Line a muffin tin with paper cups and spoon the mixture into the cups, gently pressing it flat. Freeze while you make the frosting.
  3. Blend all cashew frosting ingredients except walnuts together until smooth, adding the water gradually to get the consistency required (thick and creamy).
  4. Spoon frosting over the cakes, top with walnuts and return to the freezer for half an hour or until the icing sets.
  5. 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.

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