Running on Real Food · by Deryn Macey★ 5.0 (3)
Raw Vegan Carrot Cake with Cashew Frosting
NUTRITION · PER SERVING195M COOK
CAL 20%·PRO 16%
CARBS 53G52% OF CAL
9G FIBER5G ADDED30G INTRINSIC9G OTHER35G TOTAL SUGAR
FAT 21G46% OF CAL
9G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw, no-bake carrot cake with cashew frosting made from nuts, coconut, and dates. Sweet and spiced, with a creamy frosting. A healthy vegan dessert or anytime snack.
dessertamericanbaked good⚙️ food processor🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- For the Carrot Cake
- 1/2 cup raw almonds (pecans or walnuts)
- 1/2 cup coconut flour (70 g)
- 1 1/4 cup finely grated carrots
- 1 1/4 cup packed (pitted medjool dates (280 g, see notes))
- 1/4 cup unsweetened fine shredded coconut
- 1/4 cup raisins
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2 tbsp water (if needed to adjust consistency)
- For the Cashew Frosting
- 1.5 cups cashews (soaked for 4-8 hours, drained and rinsed)
- 1 tbsp fresh lemon juice
- 3 tbsp maple syrup
- 3 tbsp coconut oil
At a glance
PER SERVING · TIME 195M
CAL 20%·PRO 16%
CARBS 53G52% OF CAL
9G FIBER5G ADDED30G INTRINSIC9G OTHER35G TOTAL SUGAR
FAT 21G46% OF CAL
9G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 21mg
- Total sugar
- 35g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.