Raw Carrot Cake

A couple of weeks ago I hosted my 3rd annual “Eat to Live Fall Favorites” workshop and it was likely my favorite class to-date. It was a full house, and about 85% of the attendees were all brand new to my classes which makes it extra sweet! We made a carrot-rutabaga soup, a kale and quinoa salad, and a raw carrot cake.

I love raw desserts for a handful of reasons, as you may already know. They make me feel light, they don’t contain refined or processed foods, and they always surprise people with a punch of flavor.

With Fall as the theme, and with our local farms having an excess of carrots this time of year, carrot cake only seemed fitting.

I hope you enjoy it as much as we all did!

Raw Carrot Cake

Makes one 9-inch cake

Frosting Ingredients:

1 cup raw cashews

3/4 cup coconut cream or full-fat coconut milk

2 Tbsp lemon juice

3 Tbsp maple syrup

1 tsp vanilla extract

CAke Ingredients:

2 cups finely shredded carrots

2 cups packed pitted dates

2 1/2 cups raw walnuts

2 tsp vanilla extract

¼ tsp sea salt

1 1/4 tsp ground cinnamon

3/4 tsp ground ginger

1 pinch nutmeg

1/2 cup coconut flour

1/4 cup raisins

Directions

1. For the frosting, add all ingredients into high-speed blender and blend on high until very creamy and smooth. Cover and refrigerate to chill.

2. Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.

3. To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used - the ingredients just need to be blended in batches as to not overflow the bowl.

4. To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add the dates, shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée. 

5. Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more "cake-like" texture. Once well combined, set aside.

6.  Prepare a 7-9 inch springform pan (or large cake pan or an 8x8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. 

7. Pour the frosting on and tap out any air bubbles. Freeze for 3-4 hours or until the frosting is semi-firm to the touch.

8. To serve, make sure the cake isn't fully frozen so it's soft enough to cut (letting it thaw on the counter for 30 minutes should help). Garnish with more nuts, raisins, or other desired toppings (optional).

9. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best to enjoy slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.

Enjoy!

xo,

Emma