There’s not many people in this world who don’t enjoy a nice, moist carrot cake. In fact, even folks who wouldn’t normally touch a cooked carrot if it appeared on their dinner plate would welcome a slice of this popular crowd-pleaser.
And what’s not to like? Rich, spiced carrot cake topped with a cream cheese frosting is so darn good and the fact that it contains the virtuous carrot – well, that makes it good for you too, right? Well, not so fast…before you pick up that fork and dive into a slice, consider the sugar, carbs and not-so-healthy fats that little piece of dessert heaven contains.
While having a slice of carrot cake once in a while is certainly not going to derail your good eating habits completely, why not consider trying this delicious raw carrot cake recipe? If you’ve never tried a raw dessert before, you’re really missing out.
Although totally embracing the raw food movement may not be appealing (or practical) for all, adding a few dishes here and there is a great introduction to this way of eating and you may just discover along the way how amazing food can taste in it, freshest, rawest form.
Starting with this raw carrot cake is perfect for your first foray into eating raw as not only does it have all the familiar spices you’d find in a cooked cake, the cashew coconut vanilla frosting makes it seem just as decadent as the original. Best of all, this recipe is a cinch to make, so step away from the oven and into the world of raw!
Raw Carrot Cake (adapted from the website Gimme Some Oven)
Carrot Cake ingredients:
- 3 cups grated carrots
- 1 cup pitted dates
- 1 cup raw walnuts
- 2/3 cup unsweetened shredded coconut
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- pinch of salt
Raw Cashew Coconut Vanilla frosting:
- 2 cups raw cashews, soaked overnight
- 1/4 cup unsweetened shredded coconut
- 2/3 cup coconut oil, melted
- 1/3 cup water (use more or less to achieve desired consistency)
- 1/3 cup honey
- 2 tsp. vanilla extract, store-bought or homemade
- 1 Tbsp. lemon juice
- pinch of salt
Directions for cake:
Pulse together all ingredients in a food processor until well-blended. Press mixture into an 8-inch baking pan or single muffin tins and place in fridge to firm. Top with Raw Cashew Vanilla frosting just before serving.
Directions for frosting:
Pulse all ingredients except coconut together in a food processor until blended. Add coconut and stir.