Raw Carrot Cake Slice w/ Tangy Cashew Frosting
Ingredients
The frosting
-
1 ¼
cups
raw cashews, soaked for at least 2 hours
-
½
cup
almond or other non-dairy milk
-
⅓
cup
raw agave nectar or maple syrup
-
¼
cup
fresh lemon juice
-
½
tablespoon
vanilla extract
-
pinch
fine sea salt
-
½
cup
melted coconut oil
-
1
teaspoon
orange zest
The cake
-
1
cup
pitted Medjool dates
-
splash
water/orange juice
-
2
cups
almond flour
-
¼
cup
melted coconut oil
-
1
tablespoon
vanilla extract
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
fine sea salt
-
1
teaspoon
orange zest
-
1
cup
finely grated carrots
Instructions
- Line an 8-inch square pan with parchment paper and set aside.
- In a blender, combine the soaked cashews, almond milk, agave nectar, lemon juice, vanilla, and salt. Blend until smooth.
- Slowly drizzle in the melted coconut oil while blending until well combined. Fold in the orange zest and refrigerate for about an hour to firm up.
- In a food processor, pulse the dates with a splash of water/orange juice until a chunky paste forms.
- In a large bowl, mix the date paste with almond flour, melted coconut oil, spices, salt, orange zest, and grated carrots until evenly combined.
- Press the cake mixture into the lined pan to achieve an even thickness. Cover and refrigerate until ready to frost.
- Spread the frosting on top of the cake and garnish as desired. Allow to set in the fridge before slicing into squares.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
20mg
Cholesterol
0mg
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