Ingredients
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 salt
For the glaze
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves
Instructions
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. I did not have this pan I put it in mini muffin cups.
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.
Notes
Servings: 16 mini cakes