Raw Carrot Cake

Raw Carrot Cake Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Cake:

• 1 cup shredded raw carrot
• 1 cup raw walnuts
• 1 cup raw medjool dates, pits removed
• 1 cup dried unsweetened coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese Five Spice
• 1/3 cup raisins
• 1/3 cup chopped raw walnuts

Icing:

• 1 cup raw cashews or macadamia nuts
• 2 tablespoons virgin coconut oil
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• pinch salt
• 1 tablespoon water, add more as needed

Carrot Cake:

Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spice. Then add in raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.

Recipe submitted by Betty, Willamina, OR

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