Raw Carrot Cake – a delicious recipe with Carrots, Walnuts, Cinnamon, Nutmeg, u00bc, Cashews. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR THE CAKE:
2
In a large mixing bowl, grate the carrots til fine.
3
Blend walnuts with the dates and the spices in a food processor until smooth.
4
Add the carrots back to the walnut mixture, blend until well combined.
5
Stir in the raisins and put in a glass cake or brownie pan.
6
8 x 8 inches.
7
FOR THE FROSTING:
8
In a food processor or blender blend the soaked cashews with the dates for the frosting until smooth and creamy and chill in refrigerator while you make the cake.
9
It'll thicken up.
10
Frost the cake and refrigerate (will be like a thick pudding) or dehydrate for 10 hours (5 on teflex sheet, 5 on mesh screen will be more cake like)
128
kcal
Calories
10
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3-1/2 cups Raw Carrots, Grated, 1/2 cups Walnuts, 1/2 cups Dates(pitted And Soaked), 1/2 teaspoons Cinnamon, and more.
Yes, Raw Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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