Raw & Vegan Carrot Cake with Creamy Cashew Icing

Love carrot cake, but could live without the sky-high calorie count and artificial nonsense? This 100% raw recipe is filled with pure ingredients that will not only calm your clean-eating conscience, but satisfy your sweet tooth as well. And because it’s raw, there’s no baking required. You chop, blend, press and chill like a cucumber…er, carrot.

No-Bake Carrot Cake

No-Bake Carrot Cake

Serves 4-6

Ingredients

Cake 
1 cup carrots (chopped)
2 cups walnuts
1/2 cup raisins
¼ cup dates
1/2 cup dried shredded coconut
1 tablespoon sunflower seeds
1/8 cup agave nectar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 tablespoon almond milk

Icing 

1 cup cashews
2 tablespoons lime juice
1/8 cup agave nectar
1 teaspoon vanilla extract
1 teaspoon almond milk

Directions:

1. Place carrots in food processor and pulse until chunky.

2. Add remaining cake ingredients to food processor. Process briefly and slowly, stopping to monitor. Do not over-process. Mixture should be well-blended but still “chunky” (not a paste).

3. Press cake mixture into cake pan or square baking dish.

4. Combine icing ingredients in high-speed blender and blend until smooth and creamy. Ice cake.

6. Refrigerate for at least two hours before serving.

Andrew Davis

Head Chef at Millennial Kitchen
A Food Evolution Revolution

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Andrew Davis

About Andrew Davis

Andrew Davis is a 20-something millennial and pop culture enthusiast who enjoys juicing, playing tennis and promoting overall health and wellness.

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