Raw Carrot Cake

Raw Carrot Cake

For the Raw Carrot Cake: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:

  1. 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).
  2. Line a baking sheet with parchment paper.
  3. 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:

  1. Put all of the frosting ingredients into a high powdered blender or food processor and process until completely smooth.
  2. Add frosting to your cake(s) and enjoy!