Raw Carrot Cake Slice with Tangy Citrus Frosting

There’s something uniquely comforting about a slice of Raw Carrot Cake Slice with Tangy Citrus Frosting. I remember the first time I decided to create a raw version of this classic dessert. It was a sunny afternoon, and the craving hit me hard. I wanted all the flavors of traditional carrot cake, but without the guilt. The moment I took a bite of my creation, I felt like I had discovered a hidden gem. This cake is not only delicious, but it also resonates with nature’s bounty, showcasing the sweetness of fresh carrots and the zing of citrus.

As I continued experimenting, I found that the combination of the earthy carrots and the creamy frosting made for an irresistible duo. I adore how this recipe reflects my philosophy of healthy indulgence. It’s perfect for those who want to enjoy their dessert without sacrificing their wellness goals. Each slice is a testament to the joy of eating clean while still savoring something delightful.

Whether it’s a special occasion or a casual afternoon treat, this cake has a way of bringing people together. Friends and family always gather around the table, curious about this cake that looks so decadent yet is completely wholesome. I can’t wait for you to experience the joy of baking this Raw Carrot Cake Slice with Tangy Citrus Frosting and sharing it with your loved ones. Trust me, they’ll be asking for seconds!

Ingredients You’ll Need for Raw Carrot Cake Slice with Tangy Citrus Frosting

When it comes to the ingredients for this Raw Carrot Cake Slice with Tangy Citrus Frosting, we’re focusing on wholesome, natural foods that work beautifully together. Each ingredient plays a vital role in creating the perfect balance of flavor and texture, making this cake not just delicious but also nutritious.

• 1 ¼ cups raw cashews, soaked for at least 2 hours – These creamy nuts form the base of the frosting, providing a rich and indulgent texture.
• ½ cup almond or other non-dairy milk – This adds moisture to the frosting while keeping it dairy-free.
• ⅓ cup raw agave nectar or maple syrup – A natural sweetener that enhances the flavor without overwhelming the dish.
• ¼ cup fresh lemon juice – Adds a bright acidity that balances the sweetness of the frosting.
• ½ tablespoon vanilla extract – Infuses the frosting with a warm, inviting flavor.
• Pinch of fine sea salt – Enhances the flavors and balances the sweetness.
• ½ cup melted coconut oil – Provides a smooth, creamy texture to the frosting and adds health benefits.
• 1 teaspoon orange zest – Brightens the frosting with citrus notes.
• 1 cup pitted Medjool dates – These naturally sweet fruits act as the primary sweetener in the cake layer.
• splash of water/orange juice – Used to blend the dates into a paste.
• 2 cups almond flour – The main dry ingredient that gives the cake its structure.
• ¼ cup melted coconut oil – Adds moisture and flavor to the cake mixture.
• 1 tablespoon vanilla extract – Boosts flavor in the cake layer.
• 1 teaspoon ground cinnamon – Provides warmth and spice to the cake.
• ½ teaspoon ground ginger – Adds a slight kick that enhances the overall flavor.
• ¼ teaspoon ground nutmeg – Complements the other spices, adding depth to the cake.
• ¼ teaspoon fine sea salt – Balances the sweetness and enhances flavor.
• 1 teaspoon orange zest – Adds a fresh citrus note to the cake.
• 1 cup finely grated carrots – The star ingredient that gives the cake its signature flavor and moisture.

The Method for Raw Carrot Cake Slice with Tangy Citrus Frosting

Making the Raw Carrot Cake Slice with Tangy Citrus Frosting is a delightful process that brings together vibrant, fresh ingredients. Let’s dive into the steps to create this delicious dessert!

1. Line an 8 inch square pan with parchment paper, allowing for some overhang, and set it aside. This will make it easier to lift the cake out later.
2. In a blender, combine the soaked and drained cashews, almond milk, agave nectar (or maple syrup), lemon juice, vanilla, and a pinch of salt. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides to ensure everything is blended evenly.
3. With the motor running, slowly drizzle in the melted coconut oil until fully incorporated. Turn off the blender and set the frosting aside. Fold in the orange zest with a spatula. This adds a refreshing citrus twist to the frosting.
4. Cover the frosting with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about an hour to allow it to firm up.
5. In a food processor, pulse the dates with a splash of water or orange juice until you achieve a chunky paste. You can also finely chop the dates if you prefer.
6. Transfer the date paste into a large mixing bowl. Add the almond flour, the remaining melted coconut oil, spices, salt, orange zest, and grated carrots. Mix everything together using a spatula or your hands until evenly combined. The mixture should be thick yet pliable.
7. Press the cake mixture into the lined pan, ensuring an even thickness throughout. This step is crucial for the texture of the cake.
8. Cover the pan and place it in the refrigerator until you’re ready to frost it. This helps the flavors meld together and makes it easier to slice later.
9. Once the frosting has set, spread it generously over the top of the cake. Feel free to garnish with chopped walnuts, additional orange zest, or currants for added texture and flavor.
10. Lift the cake out of the pan using the parchment overhang. Place it on a cutting board and slice it into squares. Enjoy the Raw Carrot Cake Slice with Tangy Citrus Frosting immediately or store leftovers in the fridge for about 5 days.

Things Worth Knowing

Tips and Variations

Here are some helpful tips and variations for your Raw Carrot Cake Slice with Tangy Citrus Frosting adventure!

• Storage: Keep leftovers covered in the fridge for about 5 days to maintain freshness.
• Freezing: This cake can be frozen! Just wrap it tightly in plastic wrap and store it in an airtight container for up to a month.
• Pairing: Serve with a dollop of coconut yogurt for added creaminess and flavor.
• Garnish: Experiment with different toppings like shredded coconut or chopped nuts to add crunch.
• Spice it Up: Add a pinch of cayenne or chili powder for a subtle kick in the cake.
• Alternative Frosting: Try using a cashew cream frosting or a simple coconut cream for a different twist.

Serving This Raw Carrot Cake Slice with Tangy Citrus Frosting

Serving the Raw Carrot Cake Slice with Tangy Citrus Frosting can be as delightful as making it. Here are some ideas to elevate your serving experience:

• Ideal Occasions: This cake is perfect for birthday parties, holiday gatherings, or even a casual afternoon tea with friends.
• Plate it Up: Serve slices on a beautiful cake stand to showcase the lovely layers and frosting.
• Seasonal Pairings: Pair with a fresh fruit salad or a light herbal tea to balance the sweetness of the cake.
• Garnishing: Top with fresh fruits like strawberries or a sprinkle of edible flowers for a stunning presentation.
• Storage Tips: If you have leftovers, wrap them tightly after slicing to prevent them from drying out.
• Personal Touch: Encourage guests to create their own topping combinations with nuts, fruits, and drizzles to make it interactive!

FAQ

Conclusion

The Raw Carrot Cake Slice with Tangy Citrus Frosting is a delightful and healthier take on a classic dessert that showcases the beauty of wholesome ingredients. I encourage you to give this delicious recipe a try—you’ll be amazed at how satisfying and vibrant it is. Enjoy every bite, and don’t forget to share it with your loved ones for an even sweeter experience!

Raw Carrot Cake Slice with Tangy Citrus Frosting

Indulge in the wholesome goodness of Raw Carrot Cake Slice with Tangy Citrus Frosting. This vibrant dessert is packed with natural flavors and nutrients, making it the perfect sweet treat that won't derail your healthy eating. Dive into this easy-to-make recipe that will leave you craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 9 servings

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ cups raw cashews soaked for at least 2 hours
• ½ cup almond or other non-dairy milk
• ⅓ cup raw agave nectar or maple syrup
• ¼ cup fresh lemon juice
• ½ tablespoon vanilla extract
• pinch of fine sea salt
• ½ cup melted coconut oil
• 1 teaspoon orange zest
• 1 cup pitted Medjool dates
• splash of water/orange juice
• 2 cups almond flour
• ¼ cup melted coconut oil
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt
• 1 teaspoon orange zest
• 1 cup finely grated carrots

Equipment

• Food Processor
• Blender

Method

 

1. Line an 8 inch square pan with parchment paper, allowing for some overhang, and set it aside. This will make it easier to lift the cake out later.
2. In a blender, combine the soaked and drained cashews, almond milk, agave nectar (or maple syrup), lemon juice, vanilla, and a pinch of salt. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides to ensure everything is blended evenly.
3. With the motor running, slowly drizzle in the melted coconut oil until fully incorporated. Turn off the blender and set the frosting aside. Fold in the orange zest with a spatula. This adds a refreshing citrus twist to the frosting.
4. Cover the frosting with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about an hour to allow it to firm up.
5. In a food processor, pulse the dates with a splash of water or orange juice until you achieve a chunky paste. You can also finely chop the dates if you prefer.
6. Transfer the date paste into a large mixing bowl. Add the almond flour, the remaining melted coconut oil, spices, salt, orange zest, and grated carrots. Mix everything together using a spatula or your hands until evenly combined. The mixture should be thick yet pliable.
7. Press the cake mixture into the lined pan, ensuring an even thickness throughout. This step is crucial for the texture of the cake.
8. Cover the pan and place it in the refrigerator until you’re ready to frost it. This helps the flavors meld together and makes it easier to slice later.
9. Once the frosting has set, spread it generously over the top of the cake. Feel free to garnish with chopped walnuts, additional orange zest, or currants for added texture and flavor.
10. Lift the cake out of the pan using the parchment overhang. Place it on a cutting board and slice it into squares. Enjoy the Raw Carrot Cake Slice with Tangy Citrus Frosting immediately or store leftovers in the fridge for about 5 days.

Notes

• Soaking Cashews: Soaking cashews helps soften them, making it easier to blend into a creamy frosting.
• Choosing Sweeteners: You can adjust the sweetness by using either agave nectar or maple syrup, depending on your preference.
• Chilling Time: Allowing the frosting to chill ensures it sets to the perfect spreadable consistency.
• Texture Variations: If you prefer a more textured frosting, pulse the cashews less in the blender.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.