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Raw Carrot Cake with Cashew Cream Cheese Frosting
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Raw Carrot Cake with Cashew Cream Cheese Frosting

This Raw Carrot Cake is full of wholesome goodness and topped with a luscious cashew cream cheese frosting. Enjoy this delicious cake without turning on your oven!

Prep Time
30 mins
Servings: 10
Calories: 391 kcal
Course: Dessert, Breakfast, Snacks

Ingredients

Carrot Cake
  • 1 ½ cups walnuts
  • ½ cup coconut shredded
  • ¼ cup almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 ½ cups date Medjool, pitted
  • 1 cup carrot shredded
Cashew Cream Frosting
  • 1 cup cashew nuts soaked in water overnight and then drained, raw
  • ¾ cup coconut milk just the cream from the top of the can, full fat
  • 3 tablespoons maple syrup (or other sweetener)
  • 2 tablespoons lemon juice
  • ¼ cup coconut oil melted
  • pinch salt

Instructions

    Cup of Yum
  1. Add the walnuts, shredded coconut, almond flour, cinnamon, ginger, nutmeg, and salt to a food processor and mix until well combined.
  2. Once the mixture is combined, add the dates and continue to pulse until the mixture looks like dough. Next, add the carrots and pulse to combine, being careful not to pulse too much.
  3. Line an 8×8 inch pan with parchment paper. Place the dough in the pan and spread evenly. Place in pan the fridge to chill for about 15 minutes.
  4. Meanwhile, you prepare the frosting by adding the soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil and salt to the food processor or high-speed blender.
  5. Process or blend until the mixture is smooth and creamy for about 5 to 7 minutes.
  6. Spoon the frosting on top of the cake layer and spread it evenly.
  7. Refrigerate for at least 5 hours or overnight. Top with walnuts, vegan caramel, or any topping as desired. Cut as desired.

Notes

  • Remember to leave the cashews soaking in water overnight or soak in boiling water for 10 minutes prior to making the frosting.
  • Remember to leave the cashews soaking in water overnight or soak in boiling water for 10 minutes prior to making the frosting.
  • If your dates are dry, you can rehydrate dry Medjool or other types of dates by soaking them in hot water for about 5 minutes, and then draining them. You might want to dry them a bit with a towel after as well.
  • If your dates are dry, you can rehydrate dry Medjool or other types of dates by soaking them in hot water for about 5 minutes, and then draining them. You might want to dry them a bit with a towel after as well.
  • Make sure to use full-fat coconut milk, otherwise the frosting won't be nearly as creamy.
  • Make sure to use full-fat coconut milk, otherwise the frosting won't be nearly as creamy.

Nutrition Information

Calories 391kcal (20%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 12g (71%) Monounsaturated Fat 6g (30%) Trans Fat 0.04g (2%) Sodium 84mg (4%) Potassium 419mg (9%) Fiber 4g (16%) Sugar 22g (44%) Vitamin A 2145IU (43%) Vitamin C 3mg (3%) Calcium 53mg (5%) Iron 2mg (11%) Net Carbohydrates 28g

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 391

% Daily Value*

Calories 391kcal 20%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 6g 30%
Trans Fat 0.04g 2%
Sodium 84mg 4%
Potassium 419mg 9%
Fiber 4g 16%
Sugar 22g 44%
Vitamin A 2145IU 43%
Vitamin C 3mg 3%
Calcium 53mg 5%
Iron 2mg 11%
Net Carbohydrates 28g

* Percent Daily Values are based on a 2,000 calorie diet.