This carrot cake is sweet and dense with a healthy spin. It's sweetened by fruit and contains no grains or oils. Plus it has an amazing creamy cashew frosting and walnuts to top it all off!
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings12
Ingredients
Carrot Cake:
3CupsShredded Carrots(11 oz)
1Medium Banana(2/3 cup mashed)
1/2CupAlmond Meal
1/2Cup + 1 TbspCoconut Flour
2Eggs
10Pitted Dates(60g)
3TbspUnsweetened Applesauce
1TspBaking Soda
1TspVanilla Extract
1/2TspCinnamon
Cashew Frosting:
8Pitted Dates(48g)
3TbspPlain 2% Greek Yogurt
1/2CupRaw Cashews
Topping:
1/3CupWalnut Pieces
Instructions
Soak your cashews in water for at least 3 hours.
Preheat the oven to 350 degrees Fahrenheit and prepare an 8x8 square pan with coconut oil or de-greaser of choice.
Put all the carrot cake ingredients except the carrot shreds into a food processor and blend until smooth. Pour into a large bowl and add carrot shreds. Mix by hand until the carrot shreds are distributed evenly.
Pour cake mix into your prepared cake pan and bake for 35 minutes.
Meanwhile, clean out the food processor and drain your cashews.
Put all frosting ingredients in the food processor and blend until smooth. Set frosting aside.
Once cake is done cooking let it cool completely then spread the frosting over top and sprinkle with walnuts. Cut into 12 pieces and serve!