Mini carrot cakes with coconut cream

An unusual dessert for fans of a healthy diet - mini carrot cakes with coconut cream. It turns out such mini-cakes are very nutritious, not too sweet, pleasant and interesting in taste.

Ingredients

• For cakes:
• Carrot - 200 g
• Raisins - 135 g
• Bran - 90 g
• Nuts (walnuts) - 45 g
• Sunflower seeds - 45 g
• For cream:
• Coconut flakes - 45 g
• Honey - 30 g
• Corn starch - 25 g
• Water - 330 ml

Directions

1. Prepare all the ingredients you need to make Mini Coconut Cream Carrot Cakes.
2. Carrots should be juicy and sweet. You can take any nuts or use a mixture of nuts. Honey is better to take liquid.
3. Wash raisins, dry and combine with nuts and seeds.
4. In any convenient way (with a blender, using a meat grinder or food processor), grind nuts, seeds and raisins into a relatively homogeneous mass.
5. Add the bran to the chopped ingredients.
6. Stir.
7. Grate the carrots on a fine grater, add to the resulting mixture.
8. Stir again.
9. Preheat oven to 180 degrees.
10. Line a baking sheet with parchment paper. Using the forming ring, lay the resulting mass on a baking sheet, forming blanks for cakes 1 cm thick. I got 5 "cakes" with a diameter of 11 cm.
11. Bake carrot cakes with nuts and raisins in the oven at 180 degrees for 25 minutes. Remove the finished cakes from the oven and cool.
12. Meanwhile, prepare the coconut cream.
13. Pour coconut flakes into a saucepan and pour 250 ml of water, bring to a boil.
14. In the remaining 80 ml of water, dilute the starch (I took corn starch).
15. Mixing thoroughly, pour the starch with water into the coconut mass in a thin stream. Cook coconut cream over medium heat, stirring, until thickened. Cool the cream and add honey. Stir.
16. Cover all carrot cakes evenly with coconut cream. Collect the cakes by connecting 2-3 cakes.
17. To soak, put the dessert in the refrigerator overnight.
18. Mini carrot cakes with coconut cream are ready.
19. Enjoy your meal!