raw carrot cake

Carrot cake can often be mistaken as a healthy option, well it does have carrots in it so you can see where the confusion can come from. Most carrot cake is super high in sugar and contains gluten and dairy. If like me you like to avoid gluten and dairy as much as possible or you’re allergic to it, then you’ll love this raw carrot cake recipe. I have this recipe years, so long I don’t even know where I got it, but it is AMAZING. And yes, before you ask there is sugar in it in the form of agave syrup  and dates, so be warned. Remember just because it’s a healthy option doesn’t mean you can eat a half a cake in one sitting. I see so many of my clients fall into this trap, “oh it’s healthy I can eat as much as I want”. Sorry to burst your bubble, but like all things in life it’s important to be aware of balance.

What I usually do is cut it into bite size pieces and freeze it, then when ever I feel like I want a sugar fix I reach for one of these little bad boys. I also like to add some sultanas to the cake mix just to jazz it up. I hope you enjoy this cake as much as I do.

Carrot Cake Mixture 

  • 2 ½ cups carrot, peeled and finely shredded (about 3-4 carrots)
  • 1 cup raw walnuts
  • 1 cup pitted dates, soaked overnight if dry
  • ½ cup unsweetened shredded coconut
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt

Cashew Cream Frosting

  • 1 cup raw cashews, soaked overnight
  • ¼ cup water
  • 3 tbsp agave syrup (you can also use maple syrup or raw honey)

  • 1 tsp vanilla extract
  • Juice of ½ lemon
  • Pinch of salt
  • 1/3 cup of raw coconut oil, melted

Method 

  • Line an 8” × 8” square dish/tin, or equivalent sized loaf tin with grease proof paper so that the edges hang over the sides of the pan OR use a silicone dish.
  • By hand or in a food processor with the grating attachment, shred carrots and place in large bowl and set aside.
  • Still using the food processor change to the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add the shredded coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.
  • Scoop cake mixture into prepared pan, press down, smooth top, and chill.
  • To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave sypup, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this may take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours.
  • Pull from freezer and remove cake from pan by pulling up the sides of the grease proof paper. Let it thaw for 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces (or desired size).
  • Decorate with walnuts and dust with cinnamon. Let it thaw for an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.