Raw Carrot Cake - Nathalie's Cuisine
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Raw Carrot Cake1

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by Nathalie
Step by step recipe - 20 Min
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March 30, 2020

Tip: if you have a histamine intolerance you can still make this amazing recipe! Just use almonds instead of walnuts for the cake and spread some creamy coconut yogurt on it for a yummy topping.

Serves 1 cake (20 cm diameter)
Cooks in 20 Minutes
Difficulty Easy

INGREDIENTS

360g Medjool Dates, pitted
250g walnuts/pecans
180g shredded carrot
50g coconut flour/almond flour
2 tsp vanilla
Pinch of salt
1 tsp cinnamon
30 g raisins
Frosting:
150g cashews
2 tbsp maple syrup
1/2 lemon, juiced
20 ml water

Method:

Place the pitted dates into a food processor and mix for a few seconds until you have small pieces. Add the rest of the ingredients, except the flour and raisins. Mix the ingredients until you have a dough but still with some pieces and not completely smooth. Pour the dough into a bowl. Add the raisins and the flour and fold it in. Line a 20cm diameter round cake tin with baking paper and press the dough in evenly.

For the frosting, place all the needed ingredients into the food processor and mix until smooth. This can take a few minutes. Spread the frosting evenly on the cake. Place the cake in the freezer or refrigerator. Decorate before serving with some shredded carrots and crushed walnuts. If you store the cake in the freezer, take it out an hour before serving.

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