Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw almonds, pecans or walnuts
  • 1/2 cup coconut flour  (70 g)
  • 1 1/4 cup finely grated carrots
  • 1 1/4 cup packed, pitted medjool dates (280 g, see notes)
  • 1/4 cup unsweetened fine shredded coconut
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 2 tbsp water, if needed to adjust consistency
  • 1.5 cups cashews, soaked for 4-8 hours, drained and rinsed
  • 1 tbsp fresh lemon juice
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil

Instruction

  • Place the nuts and coconut flour into a food processor and mix until the nuts are broken down.
  • Add the dates and process to combine into a thick dough.
  • Add the rest of the carrot cake ingredients and pulse until just combined. Over-mixing will result in a denser cake.
  • Press the dough into a 7-9 inch springform pan (a 7 inch pan was used in the photos, a 9 inch pan will result in a thinner cake).
  • Blend the cashews frosting ingredients until smooth and creamy.
  • Spread the frosting over the cake and then place in the freezer until the frosting is firm to the touch.
  • When you’re ready to serve, if the cake is frozen allow it to sit at room temperature for 15-30 minutes then go ahead and slice and serve. If it’s just firm, slice and serve immediately. Store leftovers in the fridge for up to 1 week or freezer for up to 2 months.