Paleo Raw Carrot Cake

4.88 from 8 votes

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! Paleo + Gluten Free + Vegan + Low Calorie

Prep Time20

Cook Time0

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: Dessert

Diet: Gluten Free

Servings: slices

Calories: 180kcal

Author: Megan Olson

Ingredients

For the Base

1 cup carrots shredded in a food processor
1 cup dates pitted
1/2 cup unsweetened coconut flakes
1 cup walnuts
1/4 cup coconut oil melted
1/4 cup coconut flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger

For the Icing

1/2 cup cashews soaked in water 20 minutes
1/8 cup unsweetened coconut milk
1 tablespoon maple syrup
2 tablespoons coconut oil melted
1 teaspoon almond extract
2 tablespoons walnuts for topping

US Customary - Metric

Instructions

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.

Video

Notes

Soak cashews 3-4 hours, for best results soak overnight.
For a sweeter icing, add 1-2 tbsp more of the maple syrup.
If you love this recipe, also see my Raw Pumpkin Pie Cake.
Substitutes for dates include: figs, dried raisins or cranberries. No other substitutes have been tested with this recipe. For those who believe dates have too much sugar, remember the sugar in dates is balanced with fiber which is key with any high sugar food. Unless you are diabetic, there is no need to avoid dates.
My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!

Nutrition