I seriously could not believe my eyes when I stumbled on that recipe! I had to give these babies a go. I had no taste expectation. BUT I was blown away at how well they turned out, how close to your ol’ baked carrot cakes these raw ones were and to be honest I might actually prefer the raw ones better. The crunchiness of the carrots, walnuts and coconut is really divine and is a constant reminder that this delicious cake is raw! AND the icing! Ha! You will be licking your spoon, I can guarantee that. This recipe is a keeper.
Raw Carrot Cake Ingredients:
- 3 cups shredded carrots (about 1 lb.)
- 8 oz. (about 1 cup) pitted dates
- 1 cup raw walnuts
- 2/3 cup unsweetened shredded coconut
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- pinch of salt
- 1/2 cup raisins
Raw Cashew Vanilla Frosting Ingredients:
- 2 cups raw cashews, soaked overnight
- 2/3 cup coconut oil, melted
- 1/3 cup water (use more or less to achieve desired consistency)
- 1/3 cup honey
- 2 tsp. vanilla extract
- 1 Tbsp. lemon juice
- pinch of salt
To Make The 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 (recipe below).
To Make The 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.