Thursday

Raw carrot cake with vanilla cashew frosting.

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I have been enjoying all things raw of late and after seeing a few other recipes for raw carrot cake floating around I decided to ditch the Asda extra special hand finished carrot cake and give this one a whirl. It turned out so delicious that I am planning a raw tiramisu next. 

Raw Carrot Cake Ingredients:        
3 cups grated carrots                   
1 cup pitted dates
1 cup walnuts
2/3 cup shredded coconut
1tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup raisins
pinch of salt

Vanilla Cashew Frosting Ingredients:
Raw cashews (soaked overnight in water)
2/3 cup melted coconut oil
1/3 cup water
1/3 cup honey
2 tsp vanilla extract
1 tbsp lemon juice
pinch of salt

Method:
To make the raw carrot cake pulse together all ingredients in a food processor until well blended. Then press the mixture into a cake pan. Then to make the vanilla cashew frosting pulse together all ingredients in a food processor and then spread over the raw carrot cake and pop in the fridge.

9 comments:

  1. Wow, this looks amazing! I'm also on a raw revolution at the moment, so shall give this a go this weekend. Thank you!

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    1. Glad to hear you like the look of it! So tasty and satisfying!

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  2. i'm so glad you posted the recipe! thank you! i have a bag of baby carrots in the fridge...maybe i'll do some baking this afternoon : )

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    1. No problem! Hope you get some raw baking done :)

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  3. Hooray for Baking!
    I use coconut oil instead of butter in lots of things now. It's so great!

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    1. Coconut oil is so useful - love the stuff!

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  4. OK.........I have finally stopped drooling!!! I think you need to make it so that the next time I see you there is a slice of this waiting for me in one hand and a cup of Earl Erey in the other hehe xx

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    1. Ha! Raw treats are the way forward! So good with a cuppa :) xx

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  5. This carrot cake looks so good! This is going to be perfect for the summer when I don't want to use the oven.

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..if you fancy it

All work is © Kate Henderson unless otherwise noted.