My friends keep asking me for healthy cakes and healthy cookie recipes, so here’s one more: Raw Carrot Cake.  Keep in mind, even though this cake is free of white sugar, butter and flour, it is still rich in good healthy fats and calories. So don’t devour the whole thing.




For  Carrot Cake:
4 cups grated carrots ( you can shred them in food processor)

1 small avocado

1/2 cup orange juice
1 cup dates
1 cup walnuts
1 cup dried apricots
1 cup unsweetened shredded coconut
1/2 cup dried cranberries
1 teaspoon cinnamon
1/2 tsp. nutmeg

1 tsp. ginger

1/2 tsp grated orange zest

1/2 teaspoon allspice

For  Cashew Frosting:

1.5 cups cashew butter sweetened with agave to taste ( approximately, 1 jar)

Blend the dates, the apricots, and the walnuts. Add to the grated carrots mixture and the juice. Add the spices, the avocado and blend until the mixture holds together ( you may need to do it in two batches.) Add the coconut.

Put the cake mixture into a cake dish, using your hands. Put the frosting on top. If you want to do something fancier, you can add some carrot juice to some of the frosting to make it orange and paint carrots on top of your cake. You can also sprinkle the frosting with some more shredded coconut.