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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
- 1 cup shredded carrots
- 1 cup tightly packed pitted dates
- 1/2 cup unsweetened coconut flakes
- 1 cup walnuts
- 1/4 cup melted organic coconut oil
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup soaked cashews
- 1/8 cup unsweetened coconut milk
- 1 tablespoon maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon almond extract
- 2 tablespoons walnut pieces for topping
- 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.
- 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.
- Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
- Place the base mixture in the loaf pan and place in the freezer while you make the icing.
- To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
- 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.
- Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
- Remove and slice into 16 mini carrot cake bites.
- Keep carrot cake bites in a container in the freezer.