For the Raw Carrot Cake:
- 2.5 cups shredded carrots
- 1 cup coconut, shredded and unsweetened
- 1 cup medjool dates, pitted
- 1 tsp. cinnamon
- 1 inch ginger, grated
- 1/4 tsp. allspice
- 5 Tbsp. coconut flour
- 1/2 cup pecans and walnuts (mixed or just one or the other)
For the Frosting:
- 1 cup cashews, soaked for a few hours or overnight and then drained
- 1/4 cup coconut oil
- 1/2 cup coconut cream
- 3 Tbsp. pure maple syrup (stevia or honey can be substituted)
- 1/2 tsp. pure vanilla extract
- 2 tsp. lemon juice
- 1/4 tsp. sea salt
Cake Preparation:
- Combine the carrots, coconut, dates, spices, coconut flour and nuts in a food processor and pulse until they come together. (You can press some together to see if it sticks enough or needs additional pulsing).
- Line a baking sheet with parchment paper.
- Press the mixture into the pan firmly, form into a desired shape or form into individual cakes, and place into the freezer while you make the frosting.
Frosting Preparation:
- Put all of the frosting ingredients into a high powdered blender or food processor and process until completely smooth.
- Add frosting to your cake(s) and enjoy!
Helena
Hi,
How many servings does this recipe yield? Or please share what is the size of the baking sheet you use? So we can program accordingly.
Thank you!
Celina
Hello Helena,
This recipe yields enough carrot cake for about 10 people. I used a large baking sheet or you can use any other large tray that you have.