Paleo Raw Carrot Cake

Paleo Raw Carrot Cake

Ingredients

  •  1 cup carrots cut finely
  •  1 cup dates pitted
  •  1/2 cup unsweetened coconut flakes
  •  1 cup walnuts
  •  1/4 cup coconut oil
  •  1/4 cup coconut flour
  •  1 tsp cinnamon
  •  1/4 tsp nutmeg
  •  1/2 tsp ginger

For the Icing

  •  1/8 cup unsweetened coconut milk
  •  1 tbsp maple syrup
  •  2 tbsp coconut oil
  •  1 tsp almond extract
  •  2 tbsp walnuts for topping
  • 1/2 cup cashews soaked in water 20 minutes

Instructions

  1. Base: dates in a  food processor until paste forms.
  2. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together in the food processor. Combine until mixed together.
  3. Line a pan with parchment paper.
  4. Place the base mixture in the loaf pan then move to freezer . 
  5. Food processor: add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until icing forms.
  6. Remove pan from the freezer and spread the icing over the base covering all the corners and edges. 
  7. Sprinkle the top with walnut pieces
  8. Place the pan back in the freezer, 4 hours minimum (overnight is best).
  9. Keep carrot cake bites in a container in the freezer.
 
Notes: 
  • Soak cashews 3-4 hours, for best results soak overnight.
  • For a sweeter icing, add 1-2 tbsp more of the maple syrup.
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