Paleo raw carrot cake
6 hours 20 min
Paleo raw carrot cake is a spin on a traditional favourite! Made with a carrot, date and walnut base, this delicious cake is topped with a smooth cashew and coconut icing that's surprisingly healthy and good for you! Keep carrot cake bites in a container in the freezer.
Megan Olson
5 people made this
Ingredients
Serves: 16
- 70g cashews
- Base
- 180g tightly-packed pitted dates
- 115g grated carrots
- 100g walnuts
- 45g unsweetened coconut flakes
- 60ml melted coconut oil
- 60g coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Icing
- 2 tablespoons unsweetened coconut milk
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon almond extract
- 2 tablespoons walnut pieces
Method
Prep:20min ›
Extra time:6hr ›
Ready in:6hr20min
- Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
- Line the bottom and sides of a loaf tin with baking parchment, leaving an overhang on both sides.
- Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 60ml coconut oil, coconut flour, cinnamon, ginger and nutmeg; process until base mixture is well-combined.
- Spread base mixture in the prepared loaf tin. Freeze until slightly firm, about 10 minutes.
- Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup and almond extract in the food processor. Blend until you achieve a smooth and silky icing.
- Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers.
- Return loaf tin to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.
