Healthy Raw Vegan Carrot Cake Recipe (No Sugar, No Dairy) with Cashew Frosting

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar texture.

coconut flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Oat flour is often less expensive and can be made at home.

dates

🥗Healthier: dried figs

💰Cheaper: raisins

Raisins are a common and cheaper sweetener alternative.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often cheaper and provides similar sweetness.

Blend dates and walnuts together in a food processor until they form a sticky dough.

Add shredded carrots, shredded coconut, cinnamon, nutmeg, ginger, and a pinch of salt to the processor; blend until well combined.

Press the mixture into a cake pan and set aside.

Soak cashews in boiling water for 1 hour beforehand to soften them for the frosting.

Blend soaked cashews with coconut cream, maple syrup, and vanilla extract until smooth.

Spread the frosting over the carrot cake.

Refrigerate the cake for at least 1 hour before serving.

Let the cake thaw for 5-10 minutes at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens