Go Back
+ servings
Raw Carrot-Orange-Lemon Cake
Prep Time
15 mins
Total Time
15 mins
 
These mini raw carrot cakes are flavored with hints of lemon, orange and cinnamon, and each topped off with a dollop of creamy cashew frosting.
Course: Dessert
Cuisine: American
Servings: 4
Calories: 469 kcal
Author: Alissa Saenz
Ingredients
For the Muffin Base
  • 1 1/2 cups roughly shredded carrot
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup walnuts
  • 1/2 cup Medjool dates, soaked for 15-20 minutes
  • 1/8 teaspoon cinnamon or pumpkin spice
  • 1 pinch sea salt
For the Frosting
  • 1 cup cashews, soaked 2-4 hours
  • 1 tablespoon pure vanilla extract
  • 1 1/2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • Juice of 1 lemon
  • Filtered water as needed
  • Cinnamon for sprinkling
Instructions
For the Muffin Base
  1. Shred carrots with attachment of a food processor or box grater. Zest lemon and orange and squeeze juice from half of each. Place carrots, lemon, orange, and remaining ingredients in a food processor and pulse until combined. Divide into 4 small ramekins using 4 tablespoons each.
For the Frosting
  1. Place frosting ingredients into a blender. Add 2 tablespoons water and blend. Scrape down sides and add more water to make a very thick, smooth texture.
Assemble
  1. Frost cakes and sprinkle with cinnamon. Store covered in refrigerator.
Recipe Notes

Alissa's note: I didn't have any small ramekins on hand, so I pressed the mixture into 4 lightly oiled muffin tins, then froze them for 30 minutes, and very carefully popped the cakes out with a knife.

Nutrition Facts
Raw Carrot-Orange-Lemon Cake
Amount Per Serving
Calories 469 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 8.2g41%
Sodium 97mg4%
Potassium 705mg20%
Carbohydrates 45.2g15%
Fiber 5.3g21%
Sugar 30.5g34%
Protein 10.4g21%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.