
How To Make Raw Carrot Cake with Cashew Vanilla Frosting
This no-bake cake makes use of raw carrots giving a very prominent flavor. Add to that the cashew vanilla frosting for the sweetness and decadence.
Preparation: 20 minutes
Cooking:
Total: 20 minutes
Serves:
Ingredients
For Raw Carrot Cake:
- 3cupscarrots,shredded
- 1cuppitted dates
- 1cupwalnuts,raw
- ⅔cupcoconut,unsweetened, shredded
- 1tspcinnamon,ground
- ½tspginger,ground
- ¼tspnutmeg,ground
- pinchsalt
- ½cupraisins,optional
For Raw Cashew Vanilla Frosting:
- 2cupscashews,raw, soaked overnight
- ⅔cupcoconut oil,melted
- ⅓cupwater,use more or less to achieve desired consistency
- ⅓cuphoney
- 2tspvanilla extract,store-bought or homemade
- 1tbsplemon juice
- pinchsalt
Instructions
Raw Carrot Cake:
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Pulse together all ingredients in a food processor until well-blended.
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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.
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Top with Raw Cashew Vanilla Frosting just before serving.
Raw Cashew Vanilla Frosting:
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Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.
Nutrition
- Calories: 219.37kcal
- Fat: 14.52g
- Saturated Fat: 8.20g
- Monounsaturated Fat: 3.81g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 22.61g
- Fiber: 2.21g
- Sugar: 16.21g
- Protein: 3.18g
- Sodium: 158.83mg
- Calcium: 22.80mg
- Potassium: 272.03mg
- Iron: 1.27mg
- Vitamin A: 153.62µg
- Vitamin C: 1.66mg
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