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Raw Carrot Cake with Cashew Vanilla Frosting

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

Description

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


Scale

Ingredients

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

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.