The Best Raw Carrot Cake with Maple Cashew Frosting

Hi Fellow Foodies!

I realize it’s been a long time since I posted a recipe, but, better late than never, yes? So, here we go. I have a gem for you.

This one is super easy to make. It’s delicious, with a fun texture, and is way healthy to boot.

No wheat or gluten, very little sugar, no dairy, and made with raw ingredients which are excellent for your health.

Yes, it’s raw, which means that texture-wise, it will not be comparable to cake made with flour, however, this aside, the taste is fantastic. Don’t take my word for it, though. Whip it up and taste yourself. I don’t think you’ll be disappointed.

This is a cake you need not feel guilty about eating!


Maple Cashew Frosting

  • 2 cups of raw, plain cashews, that have already been soaked in cool water for a couple of hours
  • A tablespoon or two of lemon juice, straight from the lemon
  • 2 tablespoons of melted coconut oil
  • Roughly 1/3 cup of maple syrup
  • Water, as needed
  • A teaspoon of vanilla extract

Carrot Cake

  • 3 large carrots, washed and grated with a cheese grater into a bowl
  • 1.5 cup of either gluten-free oat flour or buckwheat flour
  • 1.5 cup of pitted dates
  • 2/3 a cup of unsweetened coconut (shredded or flakes)
  • About a tablespoon of cinnamon

To make the frosting: Blend all ingredients in a blender, something like a Nutribullet or food processor, until smooth. Add a bit of water if needed. You don’t want the frosting to be too thick, but also not watery. Eyeball it. You want it spreadable but not cloying. Once ready, set this aside

For the cake: Throw all the ingredients into a food processor. Blend until well combined and the mixture sort of sticks together somewhat.

Press half the cake mixture into the bottom of a springform pan. Then smooth on half the frosting. Put this in the fridge for a bit to set, or, do what I did and assemble it all in one shebang. Next, add the remaining cake mixture on top of the middle “frosting” layer. Finally, top with another layer of the cashew maple frosting.

Keep in the fridge until ready to eat (I recommend at least one hour).

Top with whatever edible décor you’d like! I recommend ground up pistachios as an edging.

This cake will serve 6-8 people. It will stay fresh for about 3-4 days.

It needs to stay cold unless removing from the fridge to eat a slice.


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