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Raw Carrot Cake with Cashew Vanilla Frosting

URL: https://www.gimmesomeoven.com/raw-carrot-cake-with-cashew-cream-cheese-frosting/

Ingredients

Raw Carrot Cake

  • 3 cups shredded carrots
  • 8 oz. pitted dates
  • 1 cup raw walnuts
  • ⅔ cup unsweetened shredded coconut
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • pinch salt
  • ½ cup raisins

Raw Cashew Vanilla Frosting

  • 2 cups raw cashews
  • ⅔ cup coconut oil
  • ⅓ cup water
  • ⅓ cup honey
  • 2 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • pinch salt

Instructions

  1. Pulse all carrot cake ingredients in a food processor until well-blended.
  2. Press the mixture into a mini cheesecake pan or an 8-inch baking pan.
  3. Prepare the frosting by pulsing all frosting ingredients in a food processor until blended, adjusting water for desired consistency.
  4. Spread the frosting on the carrot cake just before serving.

Nutrition Facts (estimated)

Servings
16-20 mini cakes or 1 8-inch cake
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
0mg

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