Mini raisin and walnut-studded carrot cakes with lime-cashew icing

Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 mini-cakes
This recipe takes a very familiar dessert, carrot cake, and turns it into mini-cakes perfect for packing in lunches for a delicious afternoon snack. Whether you bring it to work or school, this cake is always a winner when 3pm rolls around and you start getting hungry. This recipe can also be made the traditional way, in a regular sized cake pan. If you're feeling a craving for an extra bit of sweetness, frost it with our delicious and quick lime-cashew icing. Try keeping the icing in a jar in the fridge and only frost the cakes when you're about to serve them - it'll keep it's beautiful colour, and stop the cake from getting soggy!

Carrot cake


  • 2 cups of carrots, finely shredded (about 2 medium carrots)
  • 2 cups of the flour of your choice
  • 1/2 cup of
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 good pinch of salt
  • 1/2 teaspoon of
  • 1/2 cup of
  • 3/4 cup of
  • 2 tablespoons of melted
  • 1 cup of homemade almond milk
  • 2 teaspoons of apple cider vinegar
  • 1 teaspoon of homemade vanilla extract


  1. Preheat the oven to 350°F.
  2. Peel and finely shred the carrots (you can use a food processor for this).
  3. In a large bowl, mix all the dry ingredients, and then add all the moist ingredients. Mix. Add the shredded carrots, the raisins and the walnuts and mix again to combine.
  4. Pour the batter into multiple small cake pans, or one regular sized one, and bake for 15 minutes (or 30 minutes for the regular sized cake pan). Test for doneness with the tip of a knife.
  5. Let cool in the pans for several minutes before transferring to a cooling rack. Prepare the lime-cashew icing.

Lime-cashew icing



  1. Put all the ingredients in a high speed mixer and mix for several minutes, until smooth.
  2. Add more almond milk if needed. Use to frost the cooled carrot cakes.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.