Raw Carrot Cake

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This may be the 4th 'carrot cake' type recipe on my blog...but that is because I seriously love carrot cake...who doesn't!? This one is my fave so far, that cashew cream using is just amazing and definitely makes this cake!! 

Make this raw carrot cake as a tasty weekend treat, you you could even make it in a cake tin for a healthy birthday cake. Either way, this is cake is amazing and I highly recommend you give it a go :)


Raw Carrot Cake 

Ingredients:

  • 3/4 cup of dates - soak these in boiling water to soften and drain well. This will allow them to blend easier. 
  • 2 Tbsp coconut oil
  • 2 cups grated carrot (about 2-3 medium carrots)
  • Juice of 1/2 a lemon
  • 1 Tbsp of lemon zest
  • 1/4 cup coconut flour
  • 3/4 cup ground almonds
  • 1/2 cup desiccated coconut
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 2 Tbsp sultanas
  • 1/4 walnuts, crushed

Cashew Cream Icing:

  • 1 cup raw cashew nuts, soaked in water for 8 hours
  • 1/4 cup coconut oil, melted
  • 1/4 cup water
  • 1 Tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • Juice of half a lemon

Instructions:

  1. Blend together the dates and coconut oil in a food processor or blender. 
  2. In a large bowl, mix the date and coconut puree, lemon juice, grated carrot, lemon zest, coconut flour, ground almonds, cinnamon, vanilla, sea salt, sultanas and walnuts.
  3. Press the mixture into a lined tin or container, and set aside while you make the cashew cream icing. 
  4. In a blender as add the icing ingredients and blend until smooth. Depending on the power of your blender this may take a couple of minutes. 
  5. Pour the icing over the carrot cake and place in the freezer to set for an hour before slicing. 
  6. The cake will store in the fridge for around 5-7 days or in the freezer for up to a month. 

Makes 16 pieces

If you make this deeelicious raw carrot cake then please tag me on Instagram or Facebook as I LOVE seeing your creations 😊💛


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