Mini Carrot Cakes

Ingredients:
1 cup organic oat groats ground in food processor
1/2  cup almond meal
1/2 cup shredded carrots
1/4 cup sweetener (maple / coconut nectar / agave)
1/4 cup raisins or sultanas
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp himalayan salt
1/2  tsp pumpkin pie spices or all spice


Method:
Combine all ingredients and mix well. Lay contents on a piece of parchment paper (may need to divide onto two pieces of parchment). Lay a second piece of parchment on top and using a rolling pin, roll flat until about 1.5 cm thickness throughout. Use a cookie cutter or top of round glass and press to form cake layers (little round shapes). Dehydrate at 41 degrees Celsius for 12 hours.

*If you don’t have a dehydrator, add 1/4 cup coconut oil and let harden in the fridge for at least 1 hour.

Ingredients for Cashew Icing:
1 cup soaked cashews
1/4 tsp sweetener (maple / coconut nectar / agave)
1 tsp vanilla extract
Juice of 1/4 lemon

Method: 
Blend all ingredients in a high speed blender, may need to stop to scrape down a few times. Keep going until you get a smooth texture. To assemble the cakes, add a scoop of icing between two cakes and press down. Refrigerate for up to 1 week.

Recipe by One Green Planet.

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