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.
180g tightly-packed pitted dates
115g grated carrots
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
2 tablespoons unsweetened coconut milk
2 tablespoons melted coconut oil
1 tablespoon maple syrup
1 teaspoon almond extract
2 tablespoons walnut pieces
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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.