Raw Carrot Cake with Cashew Vanilla Frosting
Raw Carrot Cake with Cashew Vanilla Frosting is a hor d'oeuvre that serves 16. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 302 calories, 5g of protein, and 24g of fat per serving. For 95 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Gimme Some Oven has 489 fans. Easter will be even more special with this recipe. A mixture of lemon juice, coconut oil, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 71%, this dish is pretty good. Try Raw Carrot Cake Bites with Vanilla Protein Frosting (can be vegan & gluten free!)… and Fave Five Friday: Healthier Easter Inspired Treats, Raw Carrot Cake With Cream Cheese Frosting, and Orange Carrot Cake with Cashew Nut Cream Frosting for similar recipes.
Servings: 16
Ingredients:
3 cups shredded carrots (about 1 lb.)
2/3 cup coconut oil, melted
8 oz. (about 1 cup) pitted dates
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/3 cup honey
1 Tbsp. lemon juice
2 cups raw cashews, soaked overnight
pinch of salt
2/3 cup unsweetened shredded coconut
2 tsp. vanilla extract
1 cup raw walnuts
1/3 cup water (use more or less to achieve desired consistency)
Equipment:
springform pan
food processor
baking pan
Cooking instruction summary:
Pulse together all ingredients in a food processor until well-blended. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.
Step by step:
1. Pulse together all ingredients in a food processor until well-blended. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).Pulse all ingredients together in a food processor until blended.
2. Add extra water to thin to your desired consistency if needed.
Nutrition Information:
covered percent of daily need
