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.

    5 people made this

    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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