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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Raw Carrot Cake with Maple Mascarpone Frosting

Drum roll for my second raw recipe…#25…and seriously?  Its a GOOD one.  One of the people I live with sampled it and said it was his “favorite thing” out of all the recipes I have made thus far!!!!  I don’t know if its the best but I have to say, its among the top.  This one came out shockingly great.  The flavors together are just awesome.  The texture is fun, the carrots giving it a nice crunch.  The coconut and coconut flour lend the cake a slightly hearty feel.  The sweetness just right.  This is a pretty bomb dessert if I do say so myself.  And it was all the result of an experimental whim.  The best part?  Its HEALTHY!!!  The recipe is refined sugar-free and gluten-free.  AND its raw!!!

(The cake itself is lactose free, though the frosting is not).

The recipe may look like a lot of steps.  It isn’t.  Half of the steps are simply regarding how to assemble it once the cake mixture is made.  So do not be intimidated!  This is one of the easiest desserts you will ever throw together, and with major taste payoff.  The actual making of the cake is just steps 1-5 in the recipe below.

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