Wednesday, February 18, 2015

Raw Carrot Cake with Yogurt Frosting

This Raw Carrot Cake tastes just like the baked version (if not Better). Nutritious and delicious, this guilt-free dessert will satisfy any sweet tooth. Refreshing yogurt frosting compliments this cake perfectly and is sure to impress your friends and family. Great for any occasion, this recipe is a true winner!

Raw Carrot Cake Ingredients:

3 cups shredded carrots (about 1 lb.)
8 oz. (about 1 cup) pitted dates
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 inch piece of fresh ginger
1/4 tsp. ground nutmeg
1/4 tsp. turmeric powder
pinch of salt

Yogurt Frosting Ingredients:

2 cups vanilla flavored Greek yogurt 
1/4 cup unsweetened shredded coconut
3 Tablespoons Maple syrup ( honey, or agave nectar can be substituted)


for the raw carrot cake

  1. Place carrots in food processor and process for one minute to reduce their size.  Leave carrots in food processor. 
  2. Add all of the other ingredients and process until well-blended.
  3. Press mixture into an 8-inch baking pan and carefully cut into desired portions. 
  4. Cover and place in fridge for at least 4 hours to set. 
  5. Top with Yogurt Frosting just before serving (recipe below).

for the yogurt frosting

  1. Strain yogurt using a cheesecloth or fine-mesh strainer over a small bowl, cover and leave to strain for at least two hours or preferably overnight. This step is key for a creamy texture.
  2. Whisk the coconut and Maple syrup together.
  3. Add strained yogurt and whip until well incorporated.
  4. Use a spatula to spread frosting on pieces of cake. Serve immediately.


For a smoother frosting, process the 1/4 cup shredded coconut to a finer texture before mixing with Maple syrup.

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