Name: Raw Carrot Cake with Cashew Vanilla Frosting
Prep time: 20 min
Total time: 20 min
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; 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

Description

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

Ingredients

Scale

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:

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:

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