Raw Carrot Cake with Cashew Cream Frosting

The perfect wintery dessert.  Lightly spiced and sweet, but without all the sugar, flour and dairy that a typical treat has.  I attempted another version of this months prior, which came out awesome.  I actually prefer the frosting on my first version (maple mascarpone, certainly not dairy free)…but this one was yummy as well.

This sheet cake of sorts takes mere minutes to make.  Just some chopping and grating.  The only long part is soaking the cashews overnight, but then you just pop them in the food processor the next morning and you’re good.

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Ingredients

3 cups shredded carrots (I just use a cheese grater to do this)

1/2 cup shredded coconut (ideally unsweetened)

1 cup crushed walnuts

Handful of dates, pitted and cut into small pieces

4-5 tablespoons of honey

Cinnamon (2-3 tablespoons)

Nutmeg (1 teaspoon ish)

Ginger (1-1.5 teaspoon ish)

Cloves (ground) (1-1.5 teaspoon ish)

1-2 tablespoons vanilla extract

For the frosting:

1 cup of cashews, soaked overnight in water

1/4 cup of maple syrup

1-2 tablespoons of vanilla extract

A sprinkling of cinnamon

1/2 cup of coconut milk (the kind in a can, not the one you drink.  Use only the white solid stuff on top of the can, not the liquid underneath)

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  1. In a bowl, mix together the shredded carrots, crushed walnuts, coconut, cut up dates, honey, vanilla extract, and spices to your taste.  I like to use a lot of the spices.  You can use as much as you like.  Stir so everything is well combined and distributed.
  2. Press the carrot cake mixture into the bottom of a square pan that’s been lined with parchment paper.  Put into the fridge, covered with cling wrap or some other kind of airtight lid, overnight.
  3. Meanwhile, pop the cashews into a bowl of water to sit overnight on the counter.
  4. The next morning, drain the cashews of water and then toss the nuts into a food processor.  Grind until they form a creamy paste.  Stir in the coconut milk, maple syrup and vanilla.
  5. Spread the finished frosting on the carrot cake.  Place the dessert back in the fridge to chill, covered, for roughly two hours.
  6. Enjoy!

Keep cold up until eating.  This dessert should remain cold and covered to stay fresh.  Best eaten on the day its been made, though it will stay good for up to 48 hours.  After that…not so much. ;-p

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4 thoughts on “Raw Carrot Cake with Cashew Cream Frosting

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