Raw Carrot Cake with Lemon Cashew Frosting
These raw carrot cake muffins have some serious spice to them. Finish them off with creamy lemon essential oil infused frosting for something extra special. Naturally gluten free and vegan. This recipe makes 6 large muffin sized cakes, which serve 2 each (they are rich and dense), or 12 smaller, single sized portions. Note: the cashews for the frosting need to soak a couple of hours before use.
Ingredients
RAW CARROT CAKE:
- 10 Medjool dates pitted
- ¼ cup coconut oil
- ¼ teaspoon coarse sea salt
- 2 tablespoons cinnamon powder
- 1 teaspoon nutmeg powder
- 1 tablespoon + 1 teaspoon ginger powder
- 2 cups grated carrot
- 3 cups almond meal
- 1 cup coconut flour blend desiccated coconut to a powder
- 1 cup walnuts chopped
- 1 cup sultanas
LEMON CASHEW FROSTING:
- 1 cup cashews soaked in water for 2-3 hours
- Juice and zest of 1 lemon
- 8 drops doTERRA lemon essential oil
- 4 Medjool dates pitted
- 2 tablespoons coconut oil
- 1 tablespoon organic soy lecithin
- ¼ cup + 1 tablespoon water
- 1 tablespoon 100% pure maple syrup
Instructions
Cake:
- Blitz the dates, coconut oil, salt, cinnamon, nutmeg and ginger in a food processor till well combined – it will yield a thick paste.
- Add 1½ cups of the carrot and blitz again.
- Transfer to a large mixing bowl.
- Mix in the rest of the carrot, the almond meal, coconut flour, sultanas and chopped walnuts, till thick and doughy and well combined.
- Spoon the mixture into 6 large muffin baking tray cavities (or, 12 small). Use the base of a glass to flatten the surface, set aside.
Lemon Cashew Frosting:
- Drain the cashews, then blend all ingredients on high till smooth.
- Spoon the mixture over the top of the carrot cakes and smooth out the surface with a knife or spatula.
- Set in the fridge for a few hours, then release the frosted carrot cakes from the cavities and serve.
Notes
- This will make 6 large muffin/individual cheesecake sized carrot cakes, though each is enough for two serves. Alternatively, use a 12 cavity tray to make smaller, single size portions.
- The tray I used was a cheesecake baking tray – the base of the cavities is removable which makes for an incredibly easy job of popping them out afterwards.
- If you do not have a removable base, try lining the cavity with cling wrap, or use paper cupcake wrappers.
- Organic (non GMO) soy lecithin is an emulsifier, helping combine the water and fat component of the frosting. It is required to help thicken and set the frosting. Sunflower lecithin is an alternative though will colour the frosting a shade or two darker. Most people with soy sensitivity can still tolerate soy lecithin as it contains no protein.
- If the carrot cake mixture feels dry – just wet your palms and massage the dough together and it will be just fine.
- To serve, slice a fresh lemon and use a julienne peeler to create a few thin ribbons of carrot to lay over the top.
- Serve with a hot chai!
- Will store in the fridge 3-4 days.
Nutrition
Calories: 525kcalCarbohydrates: 47gProtein: 12gFat: 34gSodium: 37mgFiber: 11gSugar: 24g
Tried this recipe?Let us know how it was!