For the Carrot Cake
- 1/2 cup raw almonds, pecans or walnuts
- 1/2 cup coconut flour (70 g)
- 1 1/4 cup finely grated carrots
- 1 1/4 cup packed, pitted medjool dates (280 g, see notes)
- 1/4 cup unsweetened fine shredded coconut
- 1/4 cup raisins
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2 tbsp water, if needed to adjust consistency
For the Cashew Frosting
- Place the nuts and coconut flour into a food processor and mix until the nuts are broken down.
- Add the dates and process to combine into a thick dough.
- Add the rest of the carrot cake ingredients and pulse until just combined. Over-mixing will result in a denser cake.
- Press the dough into a 7-9 inch springform pan (a 7 inch pan was used in the photos, a 9 inch pan will result in a thinner cake).
- Blend the cashews frosting ingredients until smooth and creamy.
- Spread the frosting over the cake and then place in the freezer until the frosting is firm to the touch.
- When you’re ready to serve, if the cake is frozen allow it to sit at room temperature for 15-30 minutes then go ahead and slice and serve. If it’s just firm, slice and serve immediately. Store leftovers in the fridge for up to 1 week or freezer for up to 2 months.
It’s important to use soft, fresh dates in this recipe. If your dates are dry, soak them in hot water for 10 minutes then drain well before using.
Adapted from Rawsome Vegan Life.
Keywords: raw carrot cake, no-bake, healthy, dairy-free