Indulge in a guilt-free and flavorful dessert with this Paleo Raw Carrot Cake recipe. Made with wholesome ingredients and no refined sugar, this cake is perfect for those following a paleo or raw food diet. It's filled with the natural sweetness of carrots, dates, and almonds, and topped with a creamy cashew frosting. Impress your guests and satisfy your cravings with this easy-to-make and nutrient-rich carrot cake.
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1 cup shredded coconut
- 1 cup pitted dates
- 1 cup raw almonds
- 1/2 cup raisins
- 1/2 cup walnuts
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of salt
Directions
- Place dates, almonds, raisins, walnuts, coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt in a food processor. Process until well combined and sticky.
- Transfer the mixture to a large bowl and add grated carrots, almond flour, and shredded coconut. Mix well using a spatula or your hands.
- Line a cake pan with parchment paper and press the carrot cake mixture into it evenly.
- Place the cake in the fridge for at least 2 hours to set.
- Meanwhile, prepare the cashew frosting by blending 1 cup of soaked cashews, 2 tablespoons of melted coconut oil, 2 tablespoons of pure maple syrup, 1 tablespoon of lemon juice, and a pinch of salt in a blender until smooth.
- Remove the carrot cake from the fridge and spread the cashew frosting evenly on top.
- Garnish with shredded coconut and grated carrots, if desired.
- Slice and serve chilled. Enjoy!
