Raw Carrot & Date Paste Cake

This is a very easy recipe that will appeal even to those that do not follow a raw food diet. Just blend the ingredients, press them into a pan, and top with icing. Simple and delicious!

Raw Carrot and Date Paste Cake

Ingredients

For the Cake:

  • 3 cups shredded carrots (about 1 lb.)
  • 1 cup DateME Date Paste
  • 1 cup raw walnuts
  • ⅔ cup unsweetened shredded coconut
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • pinch of salt

For the Cashew Vanilla Frosting:

  • 2 cups raw cashews, soaked overnight
  • ⅔ cup coconut oil, melted
  • ⅓ cup water (use more or less to achieve desired consistency)
  • ⅓ cup honey
  • 2 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • pinch of salt

Directions

Carrot and Date Paste Cake:

  1. Pulse together all ingredients in a food processor until well-blended.
  2. Press mixture into a mini cheesecake pan, or mini 4-inch springform pans, or an 8-inch springform pan, or just a simple 8-inch baking pan.
  3. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).

Raw Cashew Vanilla Frosting:

  1. Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency.

(Original Recipe & Photo Source: gimmesomeoven.com)

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