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Carrot Cake with Lemon Cashew Frosting

A moist and sweet double-layer cake accented with fresh spices and lemon zest. The creamy cashew frosting makes this cake a delectably decadent dessert. And you won’t even notice that it’s sugar-free,…

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A moist and sweet double-layer cake accented with fresh spices and lemon zest. The creamy cashew frosting makes this cake a delectably decadent dessert. And you won’t even notice that it’s sugar-free,

Servings
serving

Ingredients

  • 1 cup raw almonds, soaked 8 to 12 hours, rinsed and drained
  • 1 1/2 cups raisins, soaked 1 hour, just covered with filtered water; drain (save soak water)
  • 1 cup pitted dates, soaked 1 hour, just covered with filtered water; drain
  • 6 cups carrot pulp or finely ground carrot (about 8 carrots)
  • 1 to 2 tsp. cinnamon
  • 1 to 2 tsp. grated nutmeg
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tsp. crushed cardamom pods or cardamom powder (optional)

Lemon cashew frosting

  • 2 cups raw cashews, soaked
  • 1 to 2 hours
  • 1 cup raisins, soaked 1 hour, just covered with filtered water
  • 1 cup pitted dates, soaked 1 hour, just covered with filtered water
  • Juice 1 lemon

Preparation

  1. If carrots are ground in food processor, press off excess juice through a strainer or cheesecloth.
  2. In food processor, combine almonds, raisins and dates; process until finely ground, or homogenize through juicer.
  3. Mix carrot pulp, spices, and zest in large bowl.
  4. Frosting: In food processor or blender, combine cashews, raisins and raisin water, dates and date water and lemon; process until smooth. Add extra soak water from cake if necessary for desired consistency.
  5. Line 10-inch pie pan with plastic wrap and press cake mixture into pan. Turn pan over onto serving plate, remove pan and plastic wrap. Spread 1/2 cup frosting over top of first layer. Repeat molding with remaining mixture and gently release on top of first frosted layer. Touch up and reshape cake as needed. Spread remaining frosting on top and sides of cake. Garnish with whole or chopped almonds and cinnamon.

Nutrition Information

  • Serving Size 10 Servings
  • Calories 422
  • Carbohydrate Content 62 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 8 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 34 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g