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Raw Carrot Cake Slice with Tangy Citrus Frosting

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Prep Time 30 minutes
RESTING TIME 1 hour
Total Time 1 hour 30 minutes
Servings 9
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Ingredients

Frosting:

  • 1 ¼ cups raw cashews, soaked for at least 2 hours
  • ½ cup almond or other non-dairy milk
  • ⅓ cup raw agave nectar or maple syrup
  • ¼ cup fresh lemon juice
  • ½ tablespoon vanilla extract
  • pinch of fine sea salt
  • ½ cup melted coconut oil
  • 1 teaspoon orange zest

Raw Carrot Cake:

  • 1 cup pitted Medjool dates
  • splash of water/orange juice
  • 2 cups almond flour
  • ¼ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 1 teaspoon orange zest
  • 1 cup finely grated carrots

Instructions

  • Line an 8 inch square pan with parchment paper, with some overhang, and set aside.
  • In a blender, combine the soaked and drained cashews, almond milk, raw honey/agave/maple syrup, lemon juice, vanilla and salt. Blend on high until you have a smooth and creamy consistency. With the motor running slowly, lift off the top of the blender and drizzle the melted coconut oil in slowly. Once you have a uniform mixture, shut the machine off. Scrape the frosting into a bowl and fold the orange zest into the frosting. Cover the frosting with cling film, pressing it onto the surface. Allow the frosting to firm up in the refrigerator for about an hour.
  • In a food processor, pulse the dates with the splash of water/orange juice until you have a chunky paste (you could also just chop the dates up fine to make a paste). Scrape the date paste into a large bowl. To the date paste, add the almond flour, coconut oil, spices, salt, orange zest and grated carrots. Mix it up with a spatula or your hands until everything is evenly mixed. Press this cake mixture into the parchment lined pan until you've achieved an even thickness and you've filled out the pan. Cover it up and place in the fridge until you're ready to frost it.
  • Spread the tangy citrus frosting on top of the cake and garnish it with chopped walnuts, more orange zest, currants, whatever you like. At this point, I like to let the whole thing set up all nice in the fridge, but you don't have to. Lift the cake by grabbing the parchment overhang. Place it on a cutting board and slice into squares. Keep leftovers covered in the fridge for about 5 days or so.

Equipment

Recipe Notes

  • I make the cashew icing in my Vitamix because the high speed makes for a really dreamy frosting. I imagine this would work out alright in a food processor though, maybe a few more textural bits, but still tasty. Also, you want the icing to set in the fridge to a point where it becomes spread-able, not rock solid. You could probably speed this up in the freezer if you need to.
This raw and vegan carrot cake slice is surprisingly indulgent! Using a food processor and a blender, a luscious gluten-free date-based "cake" is topped with rich citrusy cashew frosting.