This delicious carrot cake is one of the easiest dessert recipes you could make; there isn’t even any baking required.
If you’re anything like Shy Strawberry and I then you’ll have a super sweet tooth, and this recipe will be ideal as you can eat a slice (or 3) without the associated guilt. It’s sugar free, but still tastes really sweet and delicious due to the natural sweetness of the carrots.
The cashew icing complements and balances against the carrots, so it’s not overly sweet – it’s our new favourite thing.
For a moist, decadent, cake sweetened with natural goodness, this is the healthy and nutritious recipe for you! Hope you like it ☺
For the Carrot Cake Base:
5 cups/900g carrot pulp
1 cup/150g raisins
1 cup/150g cranberries
2 cups/350g pitted dates
1 tbsp. cinnamon
1 tbsp. fresh grated ginger
For the Icing:
2 cups/300g cashew nuts soaked in 1 cup/250ml coconut water
1.5 cups/265g pitted dates