Raw Carrot Cake With Cashew Vanilla Frosting

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My friend, Rachel, was one of my main inspirations for learning more about eating raw.

Last year she decided to give up cooked food and go raw for Lent. During the process, I was so impressed by her commitment to try tons of new raw recipes each week, and by the fact that she didn’t “cheat” a single time! More than anything, I was intrigued by how well she said that she felt when eating raw.

But a few days into our raw week, I was already bored and frustrated with smoothies and salads, mostly because I hadn’t made time to research raw recipes. So Rachel graciously sent us an amazing list of her favorites recipes, which was a huge relief and inspiration. She had everything from sprout burgers, to nori rolls, to lasagna and empanadas. But my eyes immediately locked on the words CARROT CAKE. My favorite. :)

Somewhat to my surprise, it was incredible!!! 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.

Definitely a winner of a raw recipe in my book! Thanks, Rachel!!

Raw Carrot Cake with Cashew Vanilla Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 16-20 mini cakes, or 1 8-inch cake 1x

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Description

A simple and delicious recipe for carrot cake with vanilla frosting…made raw!

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Ingredients

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Raw Carrot Cake Ingredients:

• 3 cups shredded carrots (about 1 lb.)
• 8 oz. (about 1 cup) pitted dates
• 1 cup raw walnuts
• 2/3 cup unsweetened shredded coconut
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• pinch of salt
• (optional) 1/2 cup raisins

Raw Cashew Vanilla Frosting Ingredients:

• 2 cups raw cashews, soaked overnight
• 2/3 cup coconut oil, melted
• 1/3 cup water (use more or less to achieve desired consistency)
• 1/3 cup honey
• 2 tsp. vanilla extract, store-bought or homemade
• 1 Tbsp. lemon juice
• pinch of salt

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Instructions

To Make The Raw Carrot Cake:

1. Pulse together all ingredients in a food processor until well-blended. 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. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).

To Make The Raw Cashew Vanilla Frosting:

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

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