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    Home » Cooking Style » No Bake Desserts

    Published: Jan 18, 2015 · Modified: Jan 21, 2022 by Anthea

    Raw carrot cake

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    5 from 1 vote

    No bake vegan carrot cake with a luscious cashew macadamia frosting. Healthy, easy and delicious.

    For a vegan baked carrot cake cupcakes, see my recipe here.

    raw carrot cake
    Print Recipe
    5 from 1 vote

    Raw carrot cake

    No bake vegan carrot cake with a luscious cashew macadamia frosting. Healthy, easy and delicious.
    Prep Time15 mins
    Cook Time0 mins
    Total Time15 mins
    Cuisine: American, Vegan
    Servings: 6
    Author: Anthea

    Ingredients

    Frosting

    • 2 cups cashews or macadamias
    • Juice and zest of 1 lemon
    • 2 tablespoons coconut oil, melted (optional)
    • 2 tablespoons any light-coloured sweetener, such as rice malt syrup or maple syrup, coconut nectar, rice malt syrup

    Cake

    • 1 cup carrots, finely shredded
    • 1 cup dates, soaked in water for at least a couple of hours
    • ½ cup rolled oats
    • ½ cup desiccated coconut
    • 1 to 1½ cups mixture of any nuts, seeds or coconut, cashews, walnuts
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon cardamom
    • any good quality salt, to taste
    • Dash of vanilla essence or paste
    • Dash of water

    Instructions

    • The night before: Soak the cashews/macadamias (for the icing) and the dates (for the cake) in enough water to cover.
    • Line a cake slice tin or similar container with baking paper.
    • For the icing: Drain the cashews/macadamias. Put all icing ingredients into a food processor and whizz until very smooth. Add water to thin the mixture. It should be the consistency of typical cake icing. Remove icing and chill in fridge.
    • For the cake: Drain the dates. Add the dates oats and coconut to your food processor and whizz until the dates form a paste and the oats are almost fine crumbs.
    • Add the nuts and spices to the food processor. Whizz until desired consistency. Add salt and vanilla to taste.
    • Press cake mixture into baking tin/container and spread icing over it.
    • Set aside in fridge or enjoy immediately. Slice before serving.
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!
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    1. narf7 says

      November 28, 2015 at 2:25 am

      I just discovered your AMAZING blog through a Tasmanian yacon and maqui producer. They shared your recipe for rainbow nicecream cake and I immediately headed over here and tucked your blog into my RSS Feed Reader. I love from scratch recipe blogs where you can make everything that you need for your recipes from raw ingredients. You are an amazing magician with food and I look forward to seeing what you can pull out of your hat next. Awesome food, awesome site and awesome job 🙂

      Reply

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