Paleo Raw Carrot Cake recipe
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Ingredients
- ½ cup cashews 1 cup tightly-packed pitted dates 1 cup shredded carrots 1 cup walnuts ½ cup unsweetened coconut flakes ¼ cup melted coconut oil ¼ cup coconut flour 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ 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
Nutrition Info
- 177.4 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 14.1 gfiber: 2.3 gprotein: 2.3 gsaturatedFat: 7.3 gservingSize: -sodium: 34 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Paleo Raw Carrot Cake
Directions
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Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
Line the bottom and sides of a loaf pan with parchment paper, 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, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg, process until base mixture is well-combined.
Spread base mixture in the prepared loaf pan. 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 a smooth and silky icing forms.
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 pan 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.