Author Notes
Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that’s surprisingly healthy and good for you. This is what carrot cake dreams are made of! —Megan Olson
Ingredients
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1 cup
shredded carrots
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1 cup
tightly packed pitted dates
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1/2 cup
unsweetened coconut flakes
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1 cup
walnuts
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1/4 cup
melted organic coconut oil
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1/4 cup
coconut flour
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/2 teaspoon
ginger
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1/2 cup
soaked cashews
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1/8 cup
unsweetened coconut milk
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1 tablespoon
maple syrup
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2 tablespoons
melted coconut oil
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1 teaspoon
almond extract
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2 tablespoons
walnut pieces for topping
Directions
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To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
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Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
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Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
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Place the base mixture in the loaf pan and place in the freezer while you make the icing.
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To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
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Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.
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Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
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Remove and slice into 16 mini carrot cake bites.
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Keep carrot cake bites in a container in the freezer.
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