Raw Carrot Cake

By Ellie

16 Person

30 Minutes

0 Calories

A simple and delicious recipe for carrot cake with vanilla frosting…made raw! The “cake” was a breeze to make in the food processor, and once I threw in my favorite carrot cake spices and lots of fresh carrots, it tasted just like the real deal! The frosting was a little more of a stretch from the typical cream cheese frosting, but it was still sweet and “creamy” and paired well with the carrot cake. I opted to make mine bite-sized with my favorite mini cheesecake pan, but you could easily turn these into bars or normal-sized cake slices.

Ingredients

Raw Cashew Vanilla Frosting

salt
1 tbsp. lemon juice
2 tsp. vanilla extract
1/3 cup honey
1/3 cup water
2/3 cup coconut oil, melted
2 cups raw cashews, soaked overnight

Raw Carrot Cake

1/2 cup raisins
salt
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup unsweetened shredded coconut
1 cup raw walnuts
8 oz. pitted dates
3 cups shredded carrots

Method

01

Pulse together all ingredients in a food processor until well-blended.
02

Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan.
03

Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.
04

Top with Raw Cashew Vanilla Frosting just before serving.