Fall is coming! Well, it is for most of you in America! For us here in San Diego, I think we have a few more Santa Ana’s and warm beach days before we feel the cool nights and brisk days… But that doesn’t stop me from wanting to make delicious goodies with more cinnamon and nutmeg to get me in the mood! This week, I am finally sharing my recipe for raw carrot cake.
This is a very special recipe to me. I developed this cake over a year and a half ago, and it was so good, it almost made it into my cookbook, Sweets in the Raw: Naturally Healthy Desserts. However, something wasn’t 100% with it. I mean, it was a solid 97%, which is way more than a passing grade, but I knew I could make it better with a little time. Now I should mention, the previous “final recipe” took six attempts to get it right. This new recipe took an addition two more attempts, and I have finally nailed it! I really love this dessert, and you’re going to love it too.
Ingredients
Cake
- 1/2 cup almond meal
- 1/2 cup walnuts
- 1/2 cup raisins
- 10 medjool dates pitted
- 1/4 cup shredded coconut
- 1 cup carrot pulp
- 1/8 cup coconut oil refined
- 1 tablespoon lemon juice
- pinch salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 cup walnut additional
- 1/2 cup raisins additional
Vanilla Cashew Frosting
- 1 cup cashews soaked for 2 hours
- 4 medjool dates pitted
- 1/3 cup coconut oil refined
- 1 teaspoon vanilla extract
- 1/2 lemon juiced
- pinch salt
- 1/4 teaspoon water or nut milk if needed
Servings:
Instructions
- Directions For Carrot Cake: Process all ingredients except for additional ingredients in food processor until process until even consistency. Sprinkle in remaining ingredients and pulse until evenly blended. Firmly press crust into silicone mold and refrigerate for 1 hour.
- Directions For Vanilla Cashew Frosting: Blend all ingredients until smooth even consistency in blender. Remove cake from silicone mold. Evenly spread frosting onto cake. Set aside in refrigerator for 1 hour.
Recipe Notes
Helpful Hint
The flavors of this cake get deeper and more powerful with each hour it sets. I suggest making these one day before you plan on serving for the perfect flavors.
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