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This Easter I channeled my inner bunny and went raw this season. This raw carrot cake was the highlight of our entire weekend and it was my moral duty to share it with all of you!

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Prep Time – 4 hours + 2 hours

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Chill Time – 2 hours

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Servings – 16 squares

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    • 2 cups shredded carrot
    • 1 cup medjool dates
    • 2 cups walnuts
    • 1/2 cup unsweetened coconut
    • 1/2 cup coconut flour
    • 1/4 cup coconut oil, melted
    • 2 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp nutmeg
    • Sea Salt to taste

Icing:

  • 1 cup raw cashews – soaked
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1/4 cup coconut milk
  • 1/2 of a vanilla bean

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  1. In a food processor, combine carrots, dates, walnuts, coconut, coconut flour, coconut oil, cinnamon, ginger, nutmeg and salt and blend until completely combined. In a 9×9 inch pan, scoop the mixture into the pan and press down firmly. Place into the fridge and let chill for 2 hours.
  2. To soak the cashews, place the 1 cup of unsalted, raw cashews into a bowl of water and allow to soak for a minimum of 4 hours or preferably overnight. Once soaked, place the cashews, maple syrup, coconut oil, coconut milk, and vanilla bean in a food processor and blend until completely smooth.
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  3. Spread the icing on the carrot mixture and top with nuts of your choice. Store in fridge for 30 minutes before serving. Can store in the fridge for up to one week or in an air tight container in the freezer for up to 3 months.

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