Raw Carrot Cake with Cashew Cream Cheese Frosting

Raw Carrot Cake with Easy Cashew Cream Frosting

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Raw Carrot Cake with Cashew Cream Cheese Frosting

Course: Breakfast, Dessert, Snack

Keyword: no bake carrot cake, no bake carrot cake bars, raw carrot cake, raw carrot cake bars

Prep Time: 30

Servings:

Calories: 391kcal

This Raw Carrot Cake is full of wholesome goodness and topped with a luscious cashew cream cheese frosting. Enjoy this delicious cake without turning on your oven!

Print Recipe

Equipment

parchment paper
8x8 inch pan
Food processor or high speed blender

Ingredients

Carrot Cake

1 ½ cups walnuts
½ cup shredded coconut
¼ cup almond flour
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
1 ½ cups pitted Medjool dates
1 cup shredded carrots

Cashew Cream Frosting

1 cup raw cashews (soaked in water overnight and then drained)
¾ cup full fat coconut milk (just the cream from the top of the can)
3 tablespoons maple syrup (or other sweetener)
2 tablespoons lemon juice
¼ cup melted coconut oil
pinch salt

Instructions

Add the walnuts, shredded coconut, almond flour, cinnamon, ginger, nutmeg, and salt to a food processor and mix until well combined.
Once the mixture is combined, add the dates and continue to pulse until the mixture looks like dough. Next, add the carrots and pulse to combine, being careful not to pulse too much.
Line an 8×8 inch pan with parchment paper. Place the dough in the pan and spread evenly. Place in pan the fridge to chill for about 15 minutes.
Meanwhile, you prepare the frosting by adding the soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil and salt to the food processor or high-speed blender.
Process or blend until the mixture is smooth and creamy for about 5 to 7 minutes.
Spoon the frosting on top of the cake layer and spread it evenly.
Refrigerate for at least 5 hours or overnight. Top with walnuts, vegan caramel, or any topping as desired. Cut as desired.

Notes

- Remember to leave the cashews soaking in water overnight or soak in boiling water for 10 minutes prior to making the frosting.

- If your dates are dry, you can rehydrate dry Medjool or other types of dates by soaking them in hot water for about 5 minutes, and then draining them. You might want to dry them a bit with a towel after as well.

- Make sure to use full-fat coconut milk, otherwise the frosting won't be nearly as creamy.

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