These healthy Raw Carrot Cakes with Cashew Cream Cheese Frosting are the perfect easy and no-bake dessert!
Have you ever made a raw cake before?
It is unlike any cake you have tasted before. Sweet dried fruits and nuts get whirled in the food processor until they become a sticky batter. This batter gets formed into a cake shape and then frosted for an irresistible new dessert.
Raw cakes may not have the feel or flavor of a baked cake, but this secretly healthy dessert will satisfy all your dessert cravings. It is like cookie dough meets cake, while being secretly healthy.
These cute little personal sized cakes are a show stopper, but you can also opt to make one large cake. You can simply frost the single layer cake, or cut it in half, frost one piece, stack the second on top of the frosting, and frost the completed cake.
If you do decide to make mini cakes, you will be left with some unusable sections of the cake. When you cut out the rounds, there will be leftover pieces when you can’t cut out any more full circles. Instead of wasting this delicious cake, I roll these bits into balls and coat them in shredded coconut. Now you have cakes for dessert, and carrot cake bites to use as a healthy snack throughout the week.
Raisins are a key flavor in carrot cake and they help to hold this raw version together. Dried fruit, including raisins are a concentrated source of health-inducing antioxidants. They also contain iron, which can keep our energy up and our blood healthy. In addition, eating raisins has been linked to lower blood pressure, greater bone health, and better digestion.