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raw dessert carrot cake with cashew cream frosting

Delicious, Raw Dessert Carrot Cake with Cashew Frosting Recipe

This aromatic raw carrot cake is perfect for any occasion. It's a treat as abirthday cake, or just as an everyday meal or snack. It gets better after a few days once the spices have really infused the carrots and the frosting has set.
Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, Dessert, lunch, Snack
Cuisine Raw Food
Servings 8
Calories 450 kcal

Equipment

  • Mixing bowls
  • High speed blender
  • Cake tin

Ingredients
  

For the frosting

  • 200 g cashew nuts (soaked for 2-3 hours in warm water soaked for 2 hours in warm water or overnight in cold
  • ½ squeezed lemon OR vanila essence to taste
  • 2 heaped tbsp raw coconut oil melted over a very low heat. Keep it raw!
  • 3-4 tbsp maple syrup

For the cake

  • 5 medium sized organic carrots peeled and grated
  • 150 g dates any kind (medjool are best)
  • 100 g raisins or sultanas
  • 2 heaped tbsp desiccated coconut
  • 150g walnuts
  • 2 tbsp cinnamon powder
  • 1 tbsp ginger powder
  • 2 tsp mixed spice pumpkin spice, optional

Instructions
 

For the carrot cake

  • Grate your carrots on normal grate and place into a big bowl.
  • Add your dates, raisins, walnuts, coconut and spices to your food processor and pulse until broken down. Don't over blend; you want texture.
  • Next add half of your 5 grated carrots and pulse a little more (not too much).
  • Put the mixture into your bowl with the other half of your carrots and mix well with a wooden spoon.
  • Now squash your mix down into a 8 inch, round tin. It doesn't have to be thissize, but just roughly.

Frosting

  • Mix in a blender your soaked cashews, melted coconut oil, maple syrup, and lemon juice or vanilla until very smooth and creamy. If you can't get a good spin going then you may need to add litle amounts of plant milk.
  • Allow the blender to keep spinning at full capacity for a good 30-45 seconds. You want this frosting to be creamy and super smooth. Make sure you check it first. If it's not smooth enough, keep blending.
  • Pour frosting on top of your carrot cake mix, cover with tin foil and refrigerate. It keep for up to 8 days maximum.

Video

Keyword Aromatic, healthy, Raw