Raw Carrot Cake
Servings
12people
Servings
12people
Ingredients
  • FOR THE RAW CASHEW FROSTING:
  • 1½cups raw cashews, soaked at least 2 hours and up to 12 hours
  • ½cup almond milk
  • 2teaspoons vanilla extract
  • ¼cup honey
  • Juiceof 1 lemon
  • Pinchof sea salt
  • ¼cup raw coconut oil, melted on low heat
  • FOR THE CAKE:
  • 10 dates, pittedabout 1 cup
  • ½cup purified waterplus more for blending
  • 1cup raw walnut pieces and halves
  • 1cup raw coconut flour
  • 1tablespoon ground cinnamon
  • 1teaspoon ground ginger
  • 1½teaspoons sea salt
  • ¼cup plus 1 tablespoon raw coconut oil, melted on low heat
  • 1½cups finely grated carrots2 large
  • Zestof 1 orange
  • 3tablespoons orange juice
  • 2tablespoons raw honey, raw coconut nectar, raw agave or maple syrup
  • ½cup shredded unsweetened coconut
  • 1teaspoon vanilla extract
Instructions
  1. To make frosting: In a blender, puree cashews, almond milk, vanilla, honey, lemon juice and salt until smooth. Slowly add melted coconut oil, blending until combined; refrigerate.
  2. To make cake: Place dates and ½ cup water in a bowl; soak for 10 minutes. Drain dates, reserving water.
  3. Pulse walnuts in a food processor until they resemble coarse flour. Add coconut flour, cinnamon, ginger and salt. Give the mixture a few pulses until combined. Transfer mixture to a bowl.
  4. In the food processor, blend soaked dates with 1 tablespoon reserved date water until a paste forms. Scrape date paste into a separate large bowl and add melted coconut oil, grated carrots, orange zest and juice, sweetener, shredded coconut and vanilla. Add ¼ cup reserved date water; stir until combined.
  5. Add flour mixture to carrot mixture and stir to combine. (Add more date water as needed until batter is moist.)
  6. To form cake or cupcakes: Press “batter” into a plastic wrap–lined cake pan or muffin tin. Then pull sides of plastic wrap to lift cake out of mold. Ice the top of the cake or cupcake. To make miniature layered cakes, use a 4-ounce cylinder juice glass to cut out small cake-layer rounds. Frost and stack the layers. Garnish with additional raw walnuts, cinnamon and/or a bit of grated carrot.
Recipe Notes
Nutrition Facts
Raw Carrot Cake
Amount Per Serving
Calories 371 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 14g 70%
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Sodium 248mg 10%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 17g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER LAYERED CUPCAKE: 371 cal, 26g fat (5g mono, 6g poly, 14g sat), 0mg chol, 248mg sodium, 29g carb (7g fiber, 17g sugars), 7g protein