Raw Carrot Cake with Maple Cashew Frosting

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It’s no secret carrot cake is my favorite dessert. My mom makes it every year for my birthday and I practically drool when I see it offered at a restaurant. This year for Easter, I decided to make a raw, low sugar version that can be made in under 10 minutes! The vegan maple cashew cream cheese frosting is the perfect topping. Enjoy these bars post-Easter brunch or as a delicious snack!

Recipe for Raw Carrot Cake with Maple Cashew Frosting

Ingredients

  • ½ cup of drained crushed pineapple (try to drain as much liquid as possible)
  • ½ cup unsweetened coconut flakes
  • ½ cup organic shredded carrots
  • ½ cup golden raisins
  • 1 cup raw walnuts
  • 1 tsp of ginger
  • 1/2 tsp of nutmeg
  • 1 tsp of cinnamon
  • pinch of sea salt

for the maple cashew cream cheese:

  • ¾ cup raw cashews (soaked overnight in warm water)
  • 1 1/2 tbs coconut oil melted and cooled
  • 2 tbs maple syrup
  • 1 tbs unsweetened almond milk

Method

  1. Add all ingredients except for the shredded carrot to a food processor and pulse until dough is formed.
  2. Grease an 8×8 baking dish with coconut oil and press dough into the dish to form bars.
  3. Freeze bars while preparing the maple cashew cream cheese frosting.
  4. For the frosting, add all ingredients to a food processor and pulse until completely creamy.
  5. Layer on top of the carrot cake bars and freeze for another 30-40 minutes to set.
  6. Cut into bars and enjoy!

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