These Carrot Fairy Cakes with Lemon Frosting are the perfect double bite size treats! This Carrot Cake recipe is just like the bakes version with a soft fluffy sweet carrot cake with raisins and walnuts but frosted with zingy lemon cream frosting. The only thing missing from these delectable little fairy cakes is the guilty conscience!
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Carrot Fairy Cakes:
* 1 1/2 c Carrot Pulp, from juiced carrots
* 1/2 c Almond Meal
* 1/3 c Coconut Flour
* 1/3 c Walnuts, chopped
* 1/3 c Raisins, chopped
* 1 tsp Lemons Zest
* 1 tsp White Stevia Powder
* 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
* 2 pinches Vanilla powder
Add all the ingredients in a bowl and massage together to blend. Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds. Set in the fridge until ready to frost.
* 1/4 c Cashews
* 1/3 c Lemon Juice
* 2 1/2 tbsp Coconut Oil, melted
* 1 tbls Agave Nectar
* 1/2 tsp White Stevia
In a personal blender, process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yogurt. Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon. Place in the fridge until ready to eat.