Name: Raw Carrot Cake with Cashew Vanilla Frosting Recipe
Prep time: 20 min
Total time: 20 min
Yield: 20
Cuisine: American
Ingredients: For Raw Carrot Cake:; 3 cups carrots; 1 cup pitted dates; 1 cup Walnuts; ⅔ cup coconut; 1 tsp Cinnamon; ½ tsp ginger; ¼ tsp nutmeg; pinch salt; ½ cup raisins; For Raw Cashew Vanilla Frosting:; 2 cups cashews; ⅔ cup coconut oil; ⅓ cup water; ⅓ cup honey; 2 tsp vanilla extract; 1 tbsp lemon juice; pinch salt

Raw Carrot Cake with Cashew Vanilla Frosting Recipe

Veronica Austin Modified: November 12, 2023

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:

Pulse together all ingredients in a food processor until well-blended.
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.
Top with Raw Cashew Vanilla Frosting just before serving.

Raw Cashew Vanilla Frosting:

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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