Carrot Cake Frosting

Carrot Cake Frosting

Carrot Cake Frosting


1-1⁄2 c cashews, raw

1⁄2 c water, as needed

1 teaspoon baker’s stevia (measures like sugar)

2 tablespoons lemon juice (about how much you should get out of one lemon)

1 tablespoon coconut nectar (or agave syrup)

1⁄4 teaspoon vanilla


Blend cashews and water together in blender until very smooth. Add more water if needed to create a smooth paste. (I actually added a bit of unsweetened coconut milk to mine. You will need enough liquid for the mixture to puree in the blender, but not so much that it is soup. It’s supposed to look like, and peak like frosting.

Place mixture in bowl and beat in lemon juice, vanilla and stevia.


If your mixture ends up being too watery, you can add coconut flour to thicken it. Add it a little bit at a time and beat it in. Keep in mind that you will have to use less of the other sweeteners, depending on how much flour you add.

This will make more frosting than you need for the Carrot Cake Bites. However, it will freeze, saving you some time a different day. Just let it defrost over night, beat it back up, and away you go!