Raw Carrot Cake with Lime Cashew Frosting

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Carrot Cake is a lovely cake that most people like. It has so many elements in ti: carrot, nuts, dried fruits, and frosting! It sounds like it has lots of calories, uuh? But think about it, it is one of the healthiest desserts because it has:

1- Vitamin A from carrots

2- Healthy fats, fiber and protein from the nuts

3- Healthy carbs from the dried fruits

4- Healthy fat from the coconut shreds

But what really makes this dessert not healthy are the flour and sugar that many recipes require. But I have the solution for you! A Raw Carrot Cake!

I adapted this recipe from Skinny Fitalicious¬†. The dough is similar to the Carrot Cake Bites. The batter will be sticky, but it is ok, do not panic! You must keep your hands wet so it does not stick to your palm. I press the dough in an eight inch round pan, freeze it while making the frosting, because, really, what is a carrot cake without a frosting?! The frosting I made consist of cashews (soaked). I blended them with coconut milk and decided to add a few drops of lime extract. So the final result was a Raw Carrot Cake with Lime Cashew Frosting. Doesn’t that sounds tempting and irresistible!? Finally, I topped the cake with organic and unsweetened coconut shreds, sliced almonds and figs (I love figs)!

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Ingredients:

size: 8 inch round pan

For the cake:

1 cup carrot

1 cup dates

1/2 cup coconut flakes

1 cup nuts (your choice)

1/4 cup coconut oil

1 tsp cinnamon, nutmeg, ginger and turmeric

a pinch of sea salt

For the frosting:

1/2 cup cashews (soaked for at least 2 hours)

1 tsp lime essence

2/3 cup coconut milk

Optional toppings:

Sliced Almonds

Coconut Shreds

Figs (or any dried fruit)

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Procedure:

For the cake:

1- First, blend the dates in the food processor until it compact. Divide into pieces along the food processor.

2- Now, add the rest of the ingredients and process until everything is well mixed.

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3- Add the dough into the round pan and press along all of the pan. Put in the freezer while preparing the frosting.

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For the frosting:

1- Rinse the soaked cashes and add them to the food processor.

2- Add all of the ingredients and pulse until creamy and no cashew pieces are present.

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Assembly:

1- Pour the frosting all over the cake.

2- Cautiously, with love and happiness ad the toppings to your cake.

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3- Store in the freezer for minimum two hours after tasting it!

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