
Devices & Accessories
Raw carrot cake
Prep. 30min
Total 5 h 30min
12 portions
Ingredients
-
cashews for frosting (see Tips)250 g
-
water for soaking
Carrot cake
-
extra virgin coconut oil melted, plus extra for greasing40 g
-
walnuts70 g
-
cashews (see Tips)150 g
-
shredded coconut (see Tips)50 g
-
ground cinnamon1 tsp
-
ground ginger½ tsp
-
ground nutmeg plus extra for dusting¼ tsp
-
orange zested, no white pith and juiced (approx. 60 g)1
-
rolled oats60 g
-
carrot peeled and cut into pieces (2-3 cm)500 g
-
pitted Medjool dates100 g
-
sultanas80 g
Cashew lemon frosting
-
lemon juice (approx. 1 lemon)40 g
-
coconut cream130 g
-
natural vanilla extract1 tsp
-
raw honey1 tbsp
Nutrition per 1 portions
Calories
408.8 kcal /
1716.8 kJ
Protein
9.1 g
Fat
28.6 g
Carbohydrates
26.7 g
Fibre
6.7 g
Saturated Fat
10.7 g
Sodium
32.7 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Sweet Nourish
80 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Cashew bread French toast
1 h 40min
Chocolate cupcakes with chocolate avocado icing
1 h
Wholefood pancakes with vanilla and cinnamon poached apples
1 h 25min
Nutty pancakes with stone fruit compote
1 h
Iced four-spice latte (Post-natal)
2 h 10min
Pumpkin and turmeric loaf
1 h 50min
Carrot poppy seed muffins
1 h 15min
Spinach and feta muffins
40min
Buckwheat and date bliss balls
24 h 20min
Banana cupcakes with peanut butter frosting
1 h
Healthy banana bread
1 h 15min
Basic berry muffins
40min