Raw Carrot Cake

Ingredients · 1 serving

• Walnuts, English0.97 oz (28 g)
• Carrot, raw0.66 oz (19 g)
• Medjool dates, pitted0.75 oz (21 g)
• Cinnamon, ground0.02 oz (0.5 g)
• Ginger, ground0 oz (0.1 g)
• Table salt0.01 oz (0.2 g)
• Cashews, raw0.79 oz (23 g)
• Lemon juice0.2 oz (5.6 g)
• Maple syrup0.26 oz (7.5 g)
• Coconut oil0.12 oz (3.5 g)

Method

1. Process walnuts, dates, cinnamon, ginger, and salt until coarsely combined, then pulse in grated carrot just until mixed through — keep some texture.
2. Divide the mixture in half and press each half into a 7-inch ring mold to form two cake layers; chill while making the frosting.
3. Blend soaked cashews, lemon juice, maple syrup, and coconut oil until completely smooth and tangy.
4. Unmold one cake layer onto a serving plate, spread a layer of frosting on top, stack the second layer, then frost the top and sides.
5. Chill at least 3 hours before slicing so the layers hold together cleanly.

Recipe from raw-desserts.com (opens in a new tab). The full batch makes 8 servings (One 7-inch cake, 8 slices); quantities above are one serving.