Raw Carrot Cake Recipe
Before your eyes glaze over and I lose your attention, I just need to say one thing: Don’t let the word raw scare you.
Raw carrot cake simply means that it’s not baked. If you like sneaking a spoonful of dough before you bake cake, cookies, or brownies, I’m pretty sure you’ll like this recipe.
I discovered this recipe on My Darling Lemon Thyme earlier this summer, when I was in the mood for carrot cake but didn’t want to turn the oven on. But rest assured, I will be making this one again even when it’s cold outside.
It’s refreshingly different and totally satisfies my sweet tooth.
And it’s a breeze to make. Just put the ingredients into a food processor, pulse a few times – and voila! Dessert in 5 minutes.
In case you’re wondering, this carrot recipe is part of the Carrot Week series, which feature three budget-friendly carrot recipes:
I’ve been a little obsessed with carrots lately because they’re cheap, delicious, and can be prepared a million different ways. This healthy dessert recipe is the final in the series.
If you are similarly obsessed with cheap and creative recipes, why not like Cheap Recipe Blog’s Facebook page? Don’t worry, I only post cool stuff. I promise!
- 2 medium carrots, peeled, ends trimmed, and coarsely grated
- 1 cup walnuts
- 1/2 cup shredded coconut
- 15 dates, pitted
- 3 tablespoons melted coconut oil
- 1 teaspoon cinnamon
- Pinch of salt
- Place all cake ingredients in a food processor. Pulse until everything is finely chopped, but with some texture remaining.
- Divide cake mixture and place into 6 lined muffin cups. Press down on mixture so it is compact. Cover and place in the refrigerator a few hours or overnight. Top with cream cheese frosting.