RAW CARROT CAKE WITH LEMON CASHEW FROSTING
 
 
There is no better way to enjoy the benefits that carrots provide than to grate them into this delicious and nutritious carrot cake recipe.
Author:
Recipe type: Dessert
Cuisine: Worldwide
Ingredients
Cake
  • 3 cups grated carrots (6-8 carrots depending on size)
  • 1½ cup dates (soaked 30 minutes and drained)
  • 1 cup walnuts
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
Frosting
  • 1 cup cashews
  • ¼ cup honey
  • juice and zest of 1 lemon
Instructions
Preparation of cake:
  1. Grate the carrots either by hand, on a grater or using a food processor fitted with a grater blade attachment and place in a bowl.
  2. Place walnuts in food processor and blend until crumbly.
  3. Add grated carrots, dates, ginger and spices; blend until well combined into a dough like mix.
  4. Set aside and make Cashew Frosting
Lemon Cashew Frosting:
  1. Blend all ingredients until smooth and whipped adding a little water if needed to allow blending.
  2. In the bottom of a cake pan with a removable base place one half of the cake mixture.
  3. Then place a layer of the frosting and then another layer of the cake mixture.
  4. Finish with the rest of the frosting on top of cake.
  5. Place cake in fridge for a few hours till set.
Recipe by Carolyn Hansen Fitness at https://carolynhansenfitness.com/raw-carrot-cake-with-lemon-cashew-frosting/