Raw Carrot Cake with Cashew Vanilla Frosting
A simple and delicious recipe for carrot cake with vanilla frosting…made raw!
Servings: 16 -20 mini cakes, or 1 8-inch cake
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:
- 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.
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