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.
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
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.