Raw Carrot Cake with Lemon Cashew Frosting Recipe (Dairy-Free)

Step 1

Press off excess juice from the carrots through a strainer or cheesecloth.

Step 2

In a food processor, process the almonds, raisins and dates until finely ground, or homogenize through a juicer.

Step 3

Scrape the mixture into a large bowl, and stir in the carrot pulp, cinnamon, nutmeg, cardamom (if using), and zest.

Step 4

In a food processor or blender, blend the cashews, raisins, dates and date water, and lemon juice until smooth.

Step 5

Add extra raisin soaking water from cake if necessary to reach your desired creamy consistency.

Step 6

Line a cake pan with plastic wrap and press half the cake mixture firmly into the pan. Turn the pan over onto a serving plate, and remove the pan and plastic wrap. Spread ½ cup frosting on top of the first layer.

Step 7

Repeat molding with the remaining raw carrot cake mixture and gently release on top of the first frosted layer. Touch up and reshape the cake as needed. Spread the remaining frosting on the top and side of the cake.

Step 8

Garnish with fresh fruit, nuts, and/or ground cinnamon.