Print Options:

Raw Carrot Cake Slice

Yields15 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

A raw version of an old classic. A delicious carrot cake base with a creamy cashew icing layer! Yum!

Raw-Carrot-Cake-Slice-2-1080x675

Carrot Base
 2 large carrots, peeled and grated
 1 cup Changing Habits Dates
 0.25 cup sunflower kernels
 0.25 cup pepitas
 0.5 cup walnuts
 0.25 cup sultanas
 1.5 cup shredded coconut
 1 tsp Changing Habits Cinnamon
 1 tsp vanilla essence
Cashew Icing
 2 cups cashews (soaked for 2+ hours and drained)
 0.25 cup coconut cream
 2 tbsp coconut oil
 3 Changing Habits Dates
 1 tsp vanilla
 1 tbsp maple syrup
1

Combine all of the base ingredients in a food processor or Thermomix and blitz for about 30 seconds.

2

Transfer the mixture into a medium sized, lined baking tray and flatten down with fingers or the back of a spoon. Place in the refrigerator.

3

For the cashew icing, combine all of the ingredients in a food processor or Thermomix and blitz until smooth and silky.

4

Pour the cashew icing on top of the base and spread evenly.

5

Place in the freezer for 2 hours to set.

6

Cut into pieces and store in the refrigerator.

Nutrition Facts

Servings 15