Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 15g
Protein: 6g
Instructions
Step 1: Prepare the Carrot Cake
Pulse Dry Ingredients: In a food processor, combine the rolled oats, pitted dates, shredded coconut, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Pulse until the mixture is crumbly and begins to come together when pressed.
Add Carrots and Nuts: Add the grated carrots, chopped walnuts or pecans, and raisins to the food processor. Continue pulsing until the mixture is well combined and sticks together.
Prepare Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Form Base: Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.
Step 2: Prepare the Cream Cheese Frosting
Blend Ingredients: In a high-speed blender, combine the soaked and drained cashews, coconut milk, maple syrup, vanilla extract, and lemon juice.
Achieve Smoothness: Blend until the frosting is smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure everything is well combined.
Adjust Flavor: Taste the frosting and adjust the sweetness or lemon flavor to your preference.
Step 3: Assemble the Cake
Spread Frosting: Spread the cream cheese frosting evenly over the carrot cake base.
Chill: Place the cake in the refrigerator for at least 2 hours to allow it to set.
Step 4: Serve
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