Raw Mini Carrot Cakes with Cinnamon Glaze

  • 3 cups shredded carrots
  • 1 cup pitted Medjool dates
  • 1 cup walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • pinch of sea salt


  • 14-oz full fat coconut milk, chilled
  • 1 tsp honey
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of ground cloves


  1. Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any springform baking pan.
  2. Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes. Top with additional walnuts if desired.

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