Raw Carrot Cake With Cream Cheese Frosting Recipe

Name: Raw Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots peeled; 1 1/2 cups oat flour or buckwheat flour; 1 cup dates; 1 cup dried pineapple or more dates; 1/2 cup coconut dried; 1/2 teaspoon cinnamon; 2 cups cashews preferably soaked for a couple hours; 2 tablespoons lemon juice; 2 tablespoons liquid coconut oil; 1/3 cup maple syrup; water as needed

Servings: persons

2 large carrots peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple or more dates
1/2 cup coconut dried
1/2 teaspoon cinnamon
2 cups cashews preferably soaked for a couple hours
2 tablespoons lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
water as needed

1
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
2
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
3
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Top with pistachios & walnuts. Enjoy!

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large carrots peeled, 1 1/2 cups oat flour or buckwheat flour, 1 cup dates, 1 cup dried pineapple or more dates, and more.

Yes, Raw Carrot Cake With Cream Cheese Frosting 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.

Raw Carrot Cake With Cream Cheese Frosting

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