Raw Carrot Cake with Maple Walnut Frosting

March 24, 2016



carrot cake

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2 cups carrots, finely chopped (approximately 8 carrots)
1 cup raisins
3/4 cup Medjool dates, pitted
2/3 cup unsweetened, shredded coconut
1/2 tsp fresh ginger, zested
1 tsp ground cinnamon
1/4 tsp ground nutmeg

1/2 cup walnuts, soaked
1 cup cashews, soaked
4 tbsp maple syrup
2 tbsp coconut oil, melted
1/4 tsp vanilla
pinch of ground cinnamon


Use the food processer to chop the carrots. Add the pitted dates and coconut, processing until the mixture is sticky. Use processor to fully incorporate ginger, cinnamon and nutmeg. Add and blend in raisins as the final ingredient. Scoop mixture into cupcake pan (with liners). Pat down to compress the cake base, and set aside. Makes 6 regular size cupcakes or 16 miniature cupcakes.

After soaking the walnuts and cashews for two hours, discard the water and combine with maple syrup, coconut oil, vanilla and cinnamon in a blender, processing until smooth. Spread over top of carrot cake base. Chill and serve. Will keep for 2 to 3 days in refrigerator.

Recipe credit: Aubrey Mast, MPH, Extension associate in nutrition, NCSU PHHI via the Salisbury Post

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