Carrot & Orange Cake With Cashew Cream Icing
35 mins (prep 35)
17 ingredients
12 servings
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.

Categories:  <-60-mins , vegan , cake-fillings-and-frostings , cakes , vegetarian , time-to-make , dessert ,
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Serving Size (138.93 g)
Servings 12
Amount per Serving
Calories 382.41 Calories from Fat 258.12
% Daily Value *
Total Fat 28.68g 529.54%
Saturated Fat 2.47g 147.91%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.07mg 36.04%
Total Carbohydrate 32.72g 130.87%
Dietary Fiber 7.28 g 349.53%
Sugars 22.89 g %
Protein 4.87g 116.82%
Vitamin A 10152.67IU% Vitamin C 9.86mg%
Calcium 64.02mg% Iron 1.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, unsweetened coconut, raw cashews, filtered water, coconut butter