Carrot Cake Cups


  1. 1/4 cup soaked cashews
  2. 10 soaked dates
  3. Pinch of sea salt (optional)
  4. 2 carrots, grated
  5. 1/2 tsp cinnamon powder
  6. 1/2 tsp Orange blossom water (optional)
  7. 1 tbsp Crushed Pistachios



  1. For the base, add into the blender the soaked cashews, 2-3 soaked dates and the sea salt. Blend until creamy, add to the serving cup and let it refrigerate for a couple of hours.
  2. For the carrot layer, in the blender, add in the remaining dates, the grated carrots, cinnamon powder, the orange blossom water* and sea salt, if desired. Blend layer two, then carefully add it on top of the cashew cream layer.
  3. Top off the carrot layer with crushed Pistachios and devour!


*Be a little careful with this ingredient, a little goes a long way, you don’t want your dessert to turn bitter!



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