Raw Carrot Cake

A simple and delicious carrot cake recipe, but we made it raw and vegan!
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Prep Time 20 mins
Freeze Time 2 hrs
Total Time 2 hrs 50 mins
Course Brunch, Dessert
Servings 16
Calories 284 kcal

Equipment

  • Medium bowl
  • 9" springform pan
  • Aluminum foil
  • Food processor
  • Spatula
  • Large bowl
  • Blender
  • Cutting Board
  • Knife

Ingredients
  

Instructions
 

  • In medium bowl, add cashews and enough hot water to cover; let stand 30 minutes, then drain.
  • Line 9" springform pan with aluminum foil so that foil extends about 2" over all sides of pan; spray with cooking spray.
  • In food processor, pulse dates on high until small crumbs remain; transfer to large bowl.
  • In food processor, pulse carrots, walnuts, flour, vanilla extract, cinnamon and ginger on high until small crumbs remain.
  • Fold carrot mixture into dates; firmly press in even layer in prepared pan.
  • In blender, purée cashews, milk and syrup on high until smooth. Pour cashew mixture over carrot mixture; cover and freeze 2 hours.
  • Using overhanging sides of foil, lift cake out of pan; transfer to cutting board. Remove foil; cut into 16 slices. Serve garnished with walnuts and cinnamon, if desired.

Video

Notes

Leftover cake can be frozen in a freezer-safe airtight container up to 2 weeks.

Nutrition

Serving: 1sliceCalories: 284kcalCarbohydrates: 28gProtein: 7gFat: 17gSaturated Fat: 3gSodium: 18mgFiber: 4gSugar: 16g
Keyword Entertaining, Gluten-Free, Healthy, Healthy Eating, Holidays, Kid Friendly, No Bake, Party Food, Vegan, Vegetarian
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