Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that’s surprisingly healthy and good for you. This is what carrot cake dreams are made of!
Remember when I said I would never make a cake?
Well, I lied. I made you a cake.
If there’s one thing that will bring me to my knees (other than chocolate of course), it’s carrot cake. In fact, if a guy wants to win me over on a date then all he needs to do is bring me carrot cake. I would take carrot cake any day over chocolate. Okay, so maybe not any day. I would still gladly accept chocolate anytime.
But there’s just something about carrot cake.
Maybe it’s the carrots. Maybe it’s the coconut. Maybe it’s the sweet cinnamon-y bread. Or maybe it’s that sweet, sweet vanilla icing. Whatever it is, carrot cake is what my dreams are made of.
The thing about carrot cake is that it’s a lot harder to make healthy than you think. I should know. I’m pretty sure I’ve made at least 50 different versions of carrot cake for months and have never been able to get it just the way I wanted. Don’t get me wrong. They were all good, but none of the versions turned out the way I imagined in my head. You know when you have something in your mind a certain way and everything else is just well, okay? Because not only am I a perfectionist, but I also have to get whatever it is just right before it meets my expectations.
Finally I gave up on making a “cake” and thought what if I just made the base out of walnuts and dates? Enter Raw Carrot Cake.
For the icing I wanted something lighter and with less sugar, but that was healthy. I know, I was asking for a lot here! So sticking with the raw theme, I knew I wanted to blend something with soaked cashews to get the consistency I wanted but that something was the question so I slept on it, went to the gym and the next morning it came to me. Coconut milk! After my workout, I picked up the coconut milk and blended it with the soaked cashews, some almond extract and maple syrup and voila! Best. Icing. Ever.
It’s just the way I wanted it. It’s thick and lightly sweet, but not overly sweet. I actually doubled the icing so I could dip Raw Carrot Cake into it. Something I highly recommend by the way!
This Raw Carrot Cake is guaranteed to win any heart. It sure won mine! I’m already on my third batch and I have no guilt eating it either with all it’s healthy ingredients. Maybe one day I’ll make a plain old, regular carrot cake but until then, Raw Carrot Cake it is!
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- 1 cup shredded carrots*
- 1 cup tightly packed pitted dates
- ½ cup unsweetened coconut flakes
- 1 cup walnuts
- ¼ cup melted organic coconut oil
- ¼ cup coconut flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- ½ cup soaked cashews**
- ⅛ cup unsweetened coconut milk
- 1 tbsp maple syrup***
- 2 tbsp melted coconut oil
- 1 tsp almond extract
- 2 tbsp walnut pieces for topping
- To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
- Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
- Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
- Place the base mixture in the loaf pan and place in the freezer while you make the icing.
- To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
- Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.
- Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
- Remove and slice into 16 mini carrot cake bites.
- Keep carrot cake bites in a container in the freezer.
*Roughly shred carrots in a food processor or blender
**Soak cashews 3-4 hours, for best results soak overnight
***For a sweeter icing, add 1-2 tbsp more
Total Fat: 12.5 g, Saturated Fat: 5.7g, Sodium: 15.8mg, Total Carbs: 12.5g, Fiber: 3.2g, Sugars: 7.9g, Protein: 2.5g
What are you a perfectionist about? What is your FAVORITE cake?