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Raw Carrot Cake

A vegan version of a traditional cake
Course Dessert
Prep Time 20 minutes
Total Time 3 hours 30 minutes
Servings 16 Servings
Author Sareena's Food

Ingredients

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

Topping

  • 1 Cup Soaked Cashews soak overnight
  • 4 Tblsp Coconut Oil melted
  • 1/4 Cup Coconut Milk
  • 1 tsp Vanilla
  • 2 Tblsp Maple Syrup

Instructions

Cake

  1. For the bottom layer, pulse the dates until it forms a ball.
  2. Add the coconut flour, pineapple, pecans, carrots, 1/4 cup coconut oil, nutmeg, cinnamon and ginger. Mix until it's all combined.
  3. Spread the mixture into a springform pan and put into the freezer while making the topping.

Topping

  1. In a blender combine the soaked cashews, vanilla, 4 Tblsp coconut oil, coconut milk and maple syrup. Blend until it is smooth.
  2. Spread over the bottom layer and freeze for 3 - 4 hours.