It’s a pretty, sweet treat, that perfectly mimics the texture of the classic carrot cake, but it happens to be way healthier. This recipe is a quick and easy one with a few simple ingredients, and it is also great for using leftover carrot pulp from juicing. And the creamy-dreamy cashew cheese frosting, oh boy, it’s like heaven
1,5 cups of grated carrots
⅔ cup of dates
½ cup of unsweetened shredded coconut
½ cup of walnuts
1 tsp cinnamon
¼ tsp nutmeg
1 cup of cashews
1 tbsp lemon juice
1 tbsp melted coconut oil
pinch of vanilla bean
3-4 tbsp maple syrup
chopped walnuts, orange zest and raisins to decorate
1/ For the carrot cakes add grated carrot, dates, coconut, walnuts, cinnamon and nutmeg to a food processor and pulse until everything is in really small pieces and sticks together.
2/ Press carrot mix into the bottom of your cake molds. I used 6 small springform pans (8cm/3inch), but you can use one large cake form instead. Let it set in the fridge until you prepare the frosting.
3/ For the frosting place cashews, lemon juice, coconut oil, vanilla and maple syrup to a blender and blend until completely smooth and creamy. If necessary add a bit of water to help blending everything, but try to add as little as possible.
4/ Spread frosting over the top of the cakes and decorate with choped walnuts, orange zest and raisins. Keep chilled in fridge until ready to serve (and the frosting hardens a bit). Enjoy!