Raw Carrot Cake With Cream Cheese Frosting

CARLANNERABER
11Ingredients
35Minutes
1190Calories

Description

Ingredients

US|METRIC
  • 2 large carrots (peeled)
  • 1 1/2 cups oat flour (or buckwheat flour)
  • 1 cup dates
  • 1 cup dried pineapple (or more dates)
  • 1/2 cup coconut (dried)
  • 1/2 teaspoon cinnamon
  • 2 cups cashews (preferably soaked for a couple hours)
  • 2 tablespoons lemon juice
  • 2 tablespoons liquid coconut oil
  • 1/3 cup maple syrup
  • water (as needed)
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    Directions

    1. To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
    2. To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
    3. Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Top with pistachios & walnuts. Enjoy!

    NutritionView More

    1190Calories
    Sodium3% DV60mg
    Fat98% DV64g
    Protein57% DV29g
    Carbs47% DV140g
    Fiber52% DV13g
    Calories1190Calories from Fat580
    % DAILY VALUE
    Total Fat64g98%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol
    Sodium60mg3%
    Potassium1490mg43%
    Protein29g57%
    Calories from Fat580
    % DAILY VALUE
    Total Carbohydrate140g47%
    Dietary Fiber13g52%
    Sugars72g144%
    Vitamin A130%
    Vitamin C15%
    Calcium15%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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