Dessert

Raw Carrot cake is for Dessert.

Raw Carrot cake takes 20 minutes to prepare.

Raw Carrot cake takes several minutes to cook.

Raw Carrot cake makes 20 servings.

The ingredients for Raw Carrot cake are:

for crust:
2 cups finely ground raw almonds
1/2 t salt
1/2 cup finely chopped mejool dates
1/3 cup maple syrup
1/2 cup raw sunflower seeds
For the filling:
1 lb carrots finely choppped
1 16 oz bag frozen pineapple thawed
1/3 cup finely ground raw cashews
for the frosting:
1 1/3 cups finely ground macadamia nuts
2 cups finely chopped Mejool dates
1/4 cup maple syrup
1/4 lemon juice

Here is how you make Raw Carrot cake:

Makes approx 20 pieces. 1. Line the bottom of the 9" springform pan with parchment paper.2. Make the crust. In a food processor, blend all the crust ingredients except sunflower seeds. After blending mix in the sunflower seeds and press into the prepared pan. Place the pan in the freezer for at least 30 minutes before adding the filling3. Make the filling. In a food processor, blend the carrots, pineapple, and cashews until just combined. Spread the mixture on top of the crust layer and place in the fridge for 15 minutes.4. Make the frosting. In a blender or food processor, blend the ground macadamia nuts, dates, lemon juice and maple syrup until creamy. Spread over the filling and chill in the fridge for 30 minutes before serving. Serve cold.Number of Servings: 20Recipe submitted by SparkPeople user KIWISEEKERS.

The nutritional information for Raw Carrot cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 258.3

• Total Fat: 14.5 g
• Cholesterol: 0.0 mg
• Sodium: 76.3 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 5.0 g
• Protein: 4.5 g

The dietary needs meet for Raw Carrot cake is Vegan