Creamy Cashew Carrot Cake


Creamy Cashew Carrot Cake

  • Servings: 12
  • Difficulty: med
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Check out for the RECIPE for this light, silky, mouthwatering Nycing

As I was making this cake I started to laugh simply out of pure amazement of how something soooooo delicious could be soooooo healthy!

Please, Please, Please try this Recipe…it may just change your life;)

Organic Ingredients:

  • 1.5 lb dry shredded coconut ¬†– I crack,shred, and dry my own coconut, but bulk or bag variety can be used too!
  • 1 lb Medjool Dates
  • 1 lb carrots (the ones with the stems are sweeter!)
  • 3 tsp Cinnamon
  • 6 whole Clove (crush)
  • 1/2 Nutmeg
  • 1 cup Raisins (optional)
  • Sunflower Seeds – sprouted (optional)



  1. Pit and blend dates in food processor
  2. Peel and Shred carrots using the small holes on grater – I like the carrots finer but if you like more of a crunch use the larger side
  3. Mix dates, carrots, spices and coconut in large bowl
  4. Add Sunflower seeds and Raisins
  5. Roll into 3 large balls
  6. Flatten with hand – creating 1/2″ discs
  7. Spread icing 1 layer at a time. Once you have placed the last layer on top, spread icing generously down the sides and all aroundIMG_7199

*** If the Cake base is too wet then add more dry coconut or add cashew/almond flour to help absorb moisture.

This Recipe has been inspired by my RawFood mentor who I am forever grateful for.

Become like the food you eat- Healthy, Radiant and Pure!

Made with Love, Candise


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