Raw Carrot Cake with Lemony Frosting

Servings: Multiple
Prep Time: 45 minutes
Cook Time: None
Equipment Required: Food processor, blender, 1 cup (250 ml) mason jars for assembly

Ingredients for the Carrot Cake:

• 1 ½ cups oats
• 2 to 2 1/2 cups chopped carrots (from 4 large carrots)
• ½ cup walnuts or pecans
• ½ cup dried coconut
• 2 medjool dates (if eaten as dessert)
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 cup soaked raisins (keep soaking water, mix in by hand)

Procedure for the Cake:

1. Process the oats into flour in your food processor.
2. Add the carrots, walnuts or pecans, dried coconut, cinnamon, nutmeg, and dates (if using) to the food processor. Process until the mixture begins to stick together.
3. Mix in the soaked raisins by hand, incorporating some of the soaking water to help the mixture stick.

Ingredients for the Lemony Frosting

• 1 cup raw cashews (soaked in water overnight)
• 1/3 cup coconut butter (75 grams)
• 2 tbsp maple syrup
• 1 tbsp melted coconut oil
• 2 tbsp lemon juice
• 1 tbsp water
• 1 tsp pure vanilla extract
• 2 tsp lemon zest (optional)
• 1/4 cup zucchini (peel the skin off)

Procedure for the Lemony Frosting:

1. Blend all ingredients in your high-speed blender until smooth, aerate when necessary, adding water as needed.

Assembly:

1. Begin by placing a layer of the cake mixture in the mason jar.
2. Add a layer of the lemony frosting.
3. Continue to alternate layers of cake mixture and frosting until the jar is full.
4. Serve chilled but not frozen.
5. Garnish with shredded carrot, lemon zest, and chopped pecans.

General Nutritional Benefits:

• This dessert offers a mix of complex carbohydrates, healthy fats, and moderate protein, making it satisfying and balanced.
• The use of whole, unprocessed ingredients increases the vitamin, mineral, and fiber content, which can help in maintaining long-term health, particularly in supporting heart health and managing weight.