Carrot Cake with Creamy Cashew Frosting
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 Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Ingredients
Carrot Cake:
- 3 Cups Shredded Carrots (11 oz)
- 1 Medium Banana (2/3 cup mashed)
- 1/2 Cup Almond Meal
- 1/2 Cup + 1 Tbsp Coconut Flour
- 2 Eggs
- 10 Pitted Dates (60g)
- 3 Tbsp Unsweetened Applesauce
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
Cashew Frosting:
- 8 Pitted Dates (48g)
- 3 Tbsp Plain 2% Greek Yogurt
- 1/2 Cup Raw Cashews
Topping:
- 1/3 Cup Walnut Pieces
Instructions
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Soak your cashews in water for at least 3 hours.
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Preheat the oven to 350 degrees Fahrenheit and prepare an 8x8 square pan with coconut oil or de-greaser of choice.
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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.
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Pour cake mix into your prepared cake pan and bake for 35 minutes.
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Meanwhile, clean out the food processor and drain your cashews.
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Put all frosting ingredients in the food processor and blend until smooth. Set frosting aside.
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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!
Notes
Nutrition Facts (Per Serving)
- Calories: 165
- Fat: 9.5g
- Carbs: 17g
- Sugar: 9.5g
- Protein: 5.5g
