Mini Carrot Cakes with Cashew Cream Cheese Frosting

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We are always leaning on something to find strength, whether it is faith, another person, or even fear. The good news is that you can shift your weight and bring yourself back into your own knowing when you realize you are reaching outside of yourself. When it comes to baking, I learned to lean on my soul early on, and whenever I make these carrot cakes, I am reminded to stay attuned to my magic.
MEDITATION FOR LEANING ON YOUR SOUL
Sit comfortably with your spine straight and your eyes closed. Take a few deep breaths to put you in the space for shifting. Imagine all the ways you have been moving outside yourself and leaning on people, places, and maybe even substances instead of your soul. See them scat-tered around you like flower petals. Reclaim each petal, one by one, back to your center. Feel it get absorbed into the light at the center of your being, then feel the light grow stronger, larger, and warmer. Once you’ve gone through as many petals as you can think of, bring your focus to the expanding light in the center of your being. Take a deep breath in and hold it, feeling the light radiate all over your body, supporting and holding you, and silently say, “I choose to lean on my soul.” Exhale and relax.
Reprinted with permission from Eat With Intention: Recipes and Meditations for a Life That Lights You Up  

Further Food Nutritionist Commentary:

Cashews are a great source of dietary fiber as well as magnesium. This mineral is used for muscle contractions, metabolism, and cell formation in the body, and helps perform over 300 enzymatic reactions.

The carrots in this cake also provide a good dose of beta carotene, which is converted to vitamin A in the body. It is then used for multiple functions including cell division and growth, immunity, and reproduction.

By Emily Cooper

Mini Carrot Cakes with Cashew Cream Cheese Frosting

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 12

Ingredients

CAKE

¼ cup raw extra-virgin coconut oil, plus1 tablespoon for greasing (or use paper baking cups)
2 teaspoons flaxseed meal
2 tablespoons water
½ cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 cup unsweetened applesauce
1 cup shredded carrots
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup date sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped walnuts
1¼ cups gluten-free flour

ICING

1½ cups cashew nuts, soaked in water for 2 to 3 hours and then drained
¼ cup canned coconut milk
¼ cup unsweetened coconut flakes
4 teaspoons vanilla extract
Juice of 1 lemon
10 drops vanilla stevia

GARNISH

Pinch of ground cinnamon
Chopped walnuts, to taste

Instructions

1. Preheat your oven to 375°F (190°C, or gas mark 5) and grease a 12-cup muffin pan with coconut oil or line with paper baking cups.
2. To make the cake, first make flax “egg.” Mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.
3. Combine the almond milk and apple cider vinegar in a large measuring cup, stir, and set aside to curdle.
4. Combine the remaining cake ingredients in a food processor and pulse to combine. Add in the flax “egg” and almond milk mixture and purée until the consistency is like cake batter. Pour the mixture into your muffin cups, filling them halfway (and keeping the top flat for the icing). Bake for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool.
5. To make the icing, combine all ingredients in a food processor or blender and mix well. Place the icing in the refrigerator to chill while the cakes are cooling. Give the icing a good stir before icing the cupcakes.
6. To garnish, sprinkle over the cinnamon and top with the walnuts.

1. Preheat your oven to 375°F (190°C, or gas mark 5) and grease a 12-cup muffin pan with coconut oil or line with paper baking cups. 2. To make the cake, first make flax “egg.” Mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened. 3. Combine the almond milk and apple cider vinegar in a large measuring cup, stir, and set aside to curdle. 4. Combine the remaining cake ingredients in a food processor and pulse to combine. Add in the flax “egg” and almond milk mixture and purée until the consistency is like cake batter. Pour the mixture into your muffin cups, filling them halfway (and keeping the top flat for the icing). Bake for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool. 5. To make the icing, combine all ingredients in a food processor or blender and mix well. Place the icing in the refrigerator to chill while the cakes are cooling. Give the icing a good stir before icing the cupcakes. 6. To garnish, sprinkle over the cinnamon and top with the walnuts.

Nutrition Information

Per Serving:  Calories: 213; Total Fat: 14 g; Saturated Fat: 6 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 131 mg; Potassium: 130 mg; Carbohydrate: 20 g;  Fiber: 2 g; Sugar: 7 g; Protein: 3 g

Nutrition Bonus:
Vitamin C: 5%; Vitamin A: 36%; Iron: 8%; Calcium: 5%;
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