Description
Indulge in a slice of this delectable Raw Vegan Carrot Cake, a guilt-free dessert that’s perfect for any occasion. Sweetened naturally with medjool dates and topped with a creamy macadamia frosting, this gluten-free cake is not only delicious but also packed with wholesome ingredients. It’s ideal for birthdays, potlucks, or simply treating yourself to something special. With vibrant flavors and a healthy twist, you can enjoy every bite without compromise.
Ingredients
Scale
- 2 large carrots (peeled)
- 1 ½ cups almond flour
- 2 cups medjool dates (pitted)
- ½ cup shredded coconut
- ½ teaspoon cinnamon
- 2 cups macadamias (for frosting)
- 2 tablespoons lemon juice
- 2 tablespoons melted coconut oil
- ⅓ cup maple syrup
Instructions
- For the frosting, blend macadamias, lemon juice, coconut oil, and maple syrup in a food processor until smooth. Add water as needed to achieve desired consistency.
- Chop the carrots and add them to the food processor with almond flour, medjool dates, shredded coconut, and cinnamon. Pulse until finely mixed.
- Press the cake mixture firmly into a lined spring-form tin and spread the macadamia frosting on top.
- Freeze for about 2 hours until firm.
- Allow to thaw briefly before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 5mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg