Paleo raw carrot cake

Paleo raw carrot cake

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About this recipe: 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

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

Prep:20min  ›  Extra time:6hr  ›  Ready in:6hr20min 

  1. Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
  2. Line the bottom and sides of a loaf tin with baking parchment, leaving an overhang on both sides.
  3. 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.
  4. Spread base mixture in the prepared loaf tin. Freeze until slightly firm, about 10 minutes.
  5. 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.
  6. 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.
  7. 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.

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