Dessert
Healthy Raw Carrot Cake Recipe
Make this easy, no bake vegan carrot cake at home with simple, wholesome ingredients like carrots, nuts, and maple syrup! Naturally sweet and full of warm cinnamon flavor, this healthy dessert is topped with a luscious cream cheese frosting and a touch of orange zest! Perfect for the holidays, or anytime of year.
INGREDIENTS
Carrot Cake
- 2 medium carrots
- 1/2 c raw walnuts
- 1/2 c raw pecans
- 10 medjool dates (pitted)
- 1/2 c almond flour
- 1/4 c maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Zest of 1 orange, plus more for topping
Cinnamon Frosting
- 8 oz cream cheese (softened, can use vegan cream cheese!)
- 2-3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
INSTRUCTIONS
Carrot Cake
- Line a loaf pan with parchment paper, and set aside.
- Add all of the Carrot Cake ingredients to a food processor or blender, and blend for about 1-2 minutes to create a thick, uniform batter similar to cookie dough. Make sure there are no large pieces of carrot, walnut, or pecans left over.
- Spoon the dough into the loaf pan, pressing it down firmly so the cake is flat. Smooth down the top with the back of the spoon. Cover the cake and place it in the freezer for about 2 hours.
Cinnamon Frosting
- In a large bowl, or the bowl of stand mixer, beat all of the Cinnamon Frosting ingredients on low speed until smooth.
- Scoop the frosting on top of the cake, smoothing down the top.
- Return the cake to the freezer for 30 minutes - 1 hour, and serve with a sprinkling of cinnamon and orange zest!