(Almost) Raw Carrot Cake with Sweet Cashew Frosting


This [almost] raw carrot cake is easy and delicious. A sweet treat that you don’t have to feel guilty about! It’s sugar free, offers a beta-carotene and protein punch and you won’t be able to eat just one slice, I promise.

So yummy it glows!
2 to 5 large raw carrots, shredded
1/4 to 3/4 cup raisins [not a raw product]
1 cup fresh shredded coconut
2 tbsp. cold-pressed coconut oil
1/2 to 1 cup or so of raw sunflower/hemp/chia seeds (whichever is your preference)
2/3 cup raw almonds or walnuts, soaked
2 tsp. raw vanilla extract or 1 vanilla bean
Raw honey (to taste) or 1 mushy banana (for vegans)

1.5 cups raw, soaked cashews
1 tsp. raw vanilla or 1/2 a vanilla bean
Juice from 2 to 3 limes
Raw honey to taste or 1 mushy banana for the vegans
A few tsps. of warm water for smooth paste texture

Makes 1 full cake pan – thickness of cake will vary depending on your measurement variations.

*I was very relaxed with the portions/measurements of the ingredients – it depends on how big of a cake you want to make and how thick you want the frosting. Experiment and make it specified to how YOU like to have your cake and eat it, too.

Mix the shredded carrots, raisins, shredded coconut and coconut oil together in a big bowl. Chop or lightly process the seeds and nuts along with the vanilla in a food processor or Vitamix. You want a somewhat chunky texture. Mix this blend in the bowl with the carrot mixture. Lastly add the honey &/or mushy banana. Stir all ingredients together into what should look like a batter thickness with a hearty, chunky feel. Take this mixture and press it with a fork into a glass cake pan so that it all sticks into a solid layer.

To make the frosting; blend the cashews, vanilla, lime juice, honey (or banana) and the water in your vitamix or high power blender. Blend until you find a frosting or thick paste-like texture that can form peaks. Spread your frosting on top of the cake layer. Voila!

Store your cake in the refrigerator or even tastier, eat it cold and solid out of the freezer. As it is almost entirely raw you will need to consume the whole cake within 2 days. That shouldn’t be a problem though…