Paleo Raw Carrot Cake

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! Keep carrot cake bites in a container in the freezer.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 177 Calories

Ingredients

• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1 cup walnuts
• 1 cup shredded carrots
• ½ cup cashews
• 1 tablespoon maple syrup
• ¼ cup coconut flour
• ½ cup unsweetened coconut flakes
• 2 tablespoons unsweetened coconut milk
• 2 tablespoons walnut pieces
• 2 tablespoons melted coconut oil
• 1 cup tightly-packed pitted dates
• ¼ cup melted coconut oil

Recipe Instructions

Step 1

Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.

Step 2

Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides.

Step 3

Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg; process until base mixture is well-combined.

Step 4

Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes.

Step 5

Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup, and almond extract in the food processor. Blend until a smooth and silky icing forms.

Step 6

Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers.

Step 7

Return loaf pan to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.