Paleo Raw Carrot Cake Recipes

PALEO RAW CARROT CAKE

Paleo Raw Carrot Cake image

Paleo raw carrot cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of! Keep carrot cake bites in a container in the freezer.

Provided by Megan Olson

Categories Everyday Cooking Vegan Desserts

Time 6h20m

Yield 16

Number Of Ingredients 15

Ingredients

½ cup cashews
1 cup tightly-packed pitted dates
1 cup shredded carrots
1 cup walnuts
½ cup unsweetened coconut flakes
¼ cup melted coconut oil
¼ cup coconut flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 tablespoons unsweetened coconut milk
2 tablespoons melted coconut oil
1 tablespoon maple syrup
1 teaspoon almond extract
2 tablespoons walnut pieces

Steps:

Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides.
Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg; process until base mixture is well-combined.
Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes.
Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup, and almond extract in the food processor. Blend until a smooth and silky icing forms.
Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers.
Return loaf pan to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 13.1 g, Fat 14.1 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 34 mg, Sugar 8.8 g

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