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carrot cake

Carrot Cake with Maple Cashew Frosting

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1/2 cup carrots (shredded)
  • 1/4 cup walnuts (soaked at least 20 minutes, best if soaked overnight)
  • 3 dates (pitted)
  • 2 Tbsp coconut flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup coconut (shredded, unsweetened)
  • 3 Tbsp raisins
  • 1/4 cup cashews (soaked at least 20 minutes, best if soaked overnight)
  • 1 Tbsp coconut oil (melted)
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 Tbsp almond milk (add more to desired consistency)

Method
 

  1. Place walnuts, dates, carrots, coconut flour, cinnamon, and nutmeg in a food processor and process until they reach a sticky consistency.
  2. Place processed ingredients into a bowl and mix the raisins and coconut flakes in with a fork.
  3. Place ingredients into a pan, round carton, or muffin tin and press firmly.
  4. Cover, refrigerate, and start making the frosting.
  5. Place all Frosting ingredients into a blender and blend until creamy. Add almond or coconut milk to reach desired consistency.
  6. Place frosting on top of the Carrot Cake with a spatula, sprinkle some crushed walnuts on top, and keep chilled in fridge until ready to serve. Consume within 7-10 days.