Try this 21 Day Fix Carrot Cake recipe, or contribute your own.
- 1 tablespoon lemon juice
- 1 cup raisins
- 1/2 cup almond milk
- 1 cup walnuts
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 1.5 tsp cinnamon
- 4 cups shredded carrots
- 1.5 cups pitted dates
- ingredients for the frosting:
- 2 cups raw cashews (soaked overnight in water)
- 1/2 cup avocado or coconut oil
- 1/4 cup honey or pure maple syrup
- 3 tsp vanilla
- Carbohydrate 50.5987785250286 g
- Cholesterol 0.30625 mg
- Fat 9.61125632997619 g
- Fiber 5.53291245417461 g
- Protein 5.58922015758232 g
- Saturated Fat 0.644788079781189 g
- Serving Size 1 1 slice (133g)
- Sodium 42.9234913485991 mg
- Sugar 45.0658660708539 g
- Trans Fat 1.02957951040217 g
- Calories 287 calories
Step-by-step
- Super easy to make this raw carrot cake all you is a food processor and pulse all ingredients until well blended.
- Use a spring form pan or some other small baking pan with cooking paper and press in the raw carrot mixture into the pan.
- Cashew Frosting Never Tasted So GOOD!
- Again take all ingredients and pulse them in a food processor or blender until well blended.
- Coat frosting onto the raw carrot cake base mixture and then put into the freezer to set.
- Take out about 20 minutes before you serve.
Processing dense ingredients like pitted dates and raw walnuts without a strategic loading order guarantees uneven texture and leaves large, unblended chunks trapped beneath the blades. Carrot cake originally evolved from medieval European puddings where carrots served as an economical sweetener when sugar was scarce, but modern raw iterations rely entirely on mechanical breakdown and moisture management rather than thermal baking. Achieving structural integrity in a no-bake dessert requires careful attention to ingredient preparation and blending technique.
- Soak the raw cashews in water overnight until they are fully rehydrated and yield easily to fingertip pressure, ensuring a smooth, emulsified frosting when blended with oil and honey.
- Pulse the walnuts and dates separately before adding the shredded carrots to prevent the high moisture content of the vegetables from turning the dry elements into a pasty sludge.
- Line the springform pan with parchment paper to allow the chilled base to release cleanly without tearing when the metal collar is removed.
- Store the assembled cake in the freezer for up to one week, transferring individual slices to the refrigerator twenty minutes prior to serving to soften the cashew fat properly.
