With being gluten-free and vegan, I needed to come up with a raw version of my favorite dessert. There’s something about carrot cake that’s so satisfying. Pineapple is my secret ingredient in this recipe. You could add chopped nuts or raisins to the cake portion after it is blended.
After pulsing the dates, add everything else and puree it in the food processor.
Spread it into the dish and freeze until the topping is made.
The cashews make the topping so creamy and sweet.
Raw Carrot Cake
- 1 1/4 Cups Pitted Dates
- 1 Cup Shredded Carrots
- 1/3 Cup Shredded Coconut
- 1 Cup Pecans
- 1/4 Cup Coconut Oil melted
- 1/2 Cup Pineapple
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 Cup Coconut Flour
- 1 Cup Soaked Cashews soak overnight
- 4 Tblsp Coconut Oil melted
- 1/4 Cup Coconut Milk
- 1 tsp Vanilla
- 2 Tblsp Maple Syrup
For the bottom layer, pulse the dates until it forms a ball.
Add the coconut flour, pineapple, pecans, carrots, 1/4 cup coconut oil, nutmeg, cinnamon and ginger. Mix until it's all combined.
Spread the mixture into a springform pan and put into the freezer while making the topping.
In a blender combine the soaked cashews, vanilla, 4 Tblsp coconut oil, coconut milk and maple syrup. Blend until it is smooth.
Spread over the bottom layer and freeze for 3 - 4 hours.