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Raw Carrot Cake With Maple Cashew Frosting
[Vegan, Gluten-Free]

CB By: Chris Bartis

Author Bio

Chris Bartis runs the blog Planticize to show the world how fun, easy, and tasty... Read More

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Carrot Recipes

Raw Carrot Cake With Maple Cashew Frosting [Vegan, Gluten-Free]

589

6-8

Dairy Free

This delicious raw carrot cake is made from almonds and dates (no grains here) and spiced with cinnamon, nutmeg. and a touch of allspice — three things found in the best carrot cakes! Apart from the almond soaking and cake freezing times, which you can spend sleeping, watching football or... Read More

Ingredients You Need for Raw Carrot Cake With Maple Cashew Frosting [Vegan, Gluten-Free]

For the Cake:

2 cups carrots, finely grated
1 1/4 cups almonds, soaked overnight, drained and rinsed
8 ounces dates, pitted
3/4 cup coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

For the Frosting:

1 cup cashews, soaked overnight, drained and rinsed
1/3 cup coconut oil
1/4 cup maple syrup
1/4 cup water
1 1/2 teaspoons liquid vanilla extract or 1 tablespoon vanilla sugar (see notes)
Juice of 1/2 lemon, about 2 tablespoons

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How to Prepare Raw Carrot Cake With Maple Cashew Frosting [Vegan, Gluten-Free]

Add all the cake ingredients to a blender and mix until smooth, stopping to stir or redistribute the mix when needed.
Add all the frosting ingredients to a blender and mix until smooth, stopping to stir or redistribute the mix when needed.
Line the bottom of an 8-inch round springform pan with parchment paper.
Pour and then push the cake mixture into the form first, trying to make the mix level. Then pour the frosting on top and spread with a spatula or broad knife.
Freeze for at least 2 hours. Remove the cake and wait about 30 minutes before serving.

Notes

Using the extract will give the frosting a slightly beige tint.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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