Posted by on Jun 22, 2012 in | 19 Comments

An overabundance of sugar creates many health problems in our bodies.  Some feel that sugar is just as toxic as alcohol and cigarettes.  Yikes!  But we humans love it.  It used to be an indicator that food was safe to eat, back when we foraged in the wilderness for food.

Hunting the bakery aisle in your local grocery store is not the same thing.  And just because we are at Whole Foods and the sticker says made with whole grains, doesn’t mean it isn’t filled with tons of fat, calories, and sugar.  Such a bummer, I know.

But!…..

This raw carrot cake contains freshly grated carrots, dates, cranberries, spices, nuts, coconut, and coconut oil.  Compared with traditional cake made with flour, oil, granulated sugar, cream cheese, powdered sugar, and butter, a raw carrot cake is much closer to nature.  It still contains fat, calories, and sugar, but in the form of whole foods that benefit and uplift your body.

It’s what we call having your cake, and eating it too!

Raw Carrot Cake with Cashew Cream Cheese Frosting
Inspired from Hail Merry Blog 

2 cups shredded organic carrot

3/4 cup dates, about 9 soft medjool

1/2 cup raw pecans or walnuts

1/4 cup dried cranberries, raisins, or apricots

1/2 cup unsweetened shredded coconut

1/2 teaspoon cinnamon

1/4 teaspoon ginger

pinch of salt

zest from 1/2 a lime

Cashew Cream Cheese Frosting, recipe below

Garnish:

1/4 cup finely chopped pecans

2 tablespoons shredded coconut

Grate the carrot in a food processor fitted with the grater attachment. Squeeze as much juice as you can from carrots using your hands. Transfer to a large mixing bowl and set aside.

In the clean food processor, now fitted with the blade attachment, blend the dates, walnuts/pecans, and cranberries until combined but there are still some larger pieces of nuts, about 8 1-second pulses.

Add the shredded coconut, spices, lime zest and carrots. Pulse until the mixture comes together and holds its shape.  Place mixture back into large bowl.

Using a 1/8-cup ice cream scoop, measure out into balls and then flatten. Frost each cake with a heaping tablespoon of cashew frosting. Chill for at least an hour.  Garnish right before serving.

Cream Cheese Frawsting

3/4 cup cashews, soaked for a few hours and drained

1/4 cup water, more if needed

3-4 tablespoons pure B maple syrup, to taste

1 teaspoon vanilla extract

the zest of the other 1/2 lime

pinch of salt

1/4 cup coconut oil, melted

In blender (preferably high-speed) mix all ingredients except coconut oil, until smooth.  Depending on your blender, you may have to add more water to get everything to move.

Add coconut oil and continue to blend until creamy. Chill for 30 minutes in refrigerator or until firm and spreadable.

Use as frosting for cakes and cupcakes.

 

19 Comments

  1. Trish
    June 22, 2012

    Those look delicious…thanks, yogini!!

    Reply
  2. ricky
    June 22, 2012

    mmmmm…. the pictures are incredible!

    Reply
  3. Marisa
    June 22, 2012

    your freakin killing me…was just at WF getting ingredients for your other recipe. (sighhh…..) guess I’m heading back!!! These look delicious!!!!!!!!

    Reply
  4. Gina
    June 22, 2012

    Jessie, these look amazing! Can’t wait to give this recipe a try. I think it will even be kid-approved. Would you ever consider making and selling some of these delicious treats? Keep us posted!

    Reply
  5. Jessica Jordan
    June 22, 2012

    Looks Delish! Xoxo

    Reply
  6. Sally
    June 22, 2012

    YUMMO!!!! I will be RIGHT over! ;-)

    Reply
  7. Maggie
    June 22, 2012

    These are amazing! I loVe carrot cake so these are on the MUST list!

    Reply
  8. Lydia Miller
    June 22, 2012

    Would love to get my kids to eats carrots other than drinking them:) Looks yummy, but not much of a baker but can’t wait to try. I would love to buy some from you.

    Reply
  9. Shea
    June 23, 2012

    Huge carrot cake fan – these look so healthy and delicious! Can’t wait to whip some up!

    Reply
  10. Kendall Inman
    June 23, 2012

    Dear Jessie,

    trying to figure out how to substitute the cashews…. i am in mexico with no access to raw cashews….. i would LOVE to try this recipe…

    thank you again!

    Reply
    • Jessie
      June 26, 2012

      Hi Kendall,

      I suspect you can substitute with brazil or macadamia nuts. Brazil nuts are SUPER healthy so if you can get your hands on those, the cakes will be even healthier!!!

      Reply
  11. Alicia @Bakeaholic
    June 25, 2012

    These look delicious!!! I LOVE carrot cake, it’s been years since I’ve made one, and I love this healthier version!

    Reply
  12. Jennifer@The Foodery
    July 10, 2012

    I love using dates in baking, never tried a raw carrot cake before! Beautiful photo, perfect bite-sized pieces. :)

    Reply
  13. alice
    October 26, 2012

    Hey… going to make these for friends and wondering if I can make 48 hours in advance and refridgerate? Will they keep? They look soooooooooooo good!

    Reply
    • Jessie
      October 26, 2012

      Hi Alice,

      Yes, you can. I would make the carrot cake and the frosting and store them separately until the day you are going to serve them. You can form the carrot cake into balls 48 hours in advance but wait until the day you are serving to top with the frosting. Frosting stores well in an airtight glass jar or tupperware. Garnish right before you serve with nuts/coconut to keep it crunchy and fresh. Hope everyone likes them!

      Reply
  14. alice
    October 26, 2012

    Amazing, thanks for getting back to me so quickly. very exciting

    :)

    Reply
  15. Renee
    March 12, 2013

    My 2 year old daughter and I just made these after finding them on Pinterest. Rather than frosting them, we rolled them into balls and coated them in a mixture of coconut and flaxmeal. We love them! Thanks so much for the lovely recipe :-)

    Reply
  16. Anna
    March 15, 2013

    Hi Jessie,

    I was must wandering if you can freeze the carrot cakes? I tried freezing the cashew nut cream as I made far too much and that worked well, but wasn’t sure what would happen to the cakes if I put them in the freezer. love the recipe

    Reply
    • Jessie
      March 15, 2013

      Hey, I haven’t tried freezing the cakes before but if you had good luck with the cream it is worth a try. I would seal them tightly and freeze for no longer than a month. Please let me know how it works if you try. Thanks!

      Reply

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