Raw Carrot Cake With Cream Cheese Frosting
This Carrot cake satisfies your sweet tooth in the healthiest way possible, and it’s also fun to decorate. I could eat an entire bowl of the frosting!
Helpful Hint: The Raw Carrot Cake recipe will usually make about 4 mini-cakes. You will have extra frosting left over, but it’s easy to just whip up another batch of cake filling in your food processor. The reason the amount of cake filling isn’t greater, is that over-filling your food processor will make it really tough to properly blend everything.
- Blend everything in food processor until well combined and fairly smooth.
- Pack into a ring mold and refrigerate for several hours.
- Unmold and frost.
- Place ingredients into a high-speed blender, and blend until completely smooth
This sounds yummy and the picture is pretty. Are all of the ingredients listed only for the “cake” recipe? Is there a recipe for the “frosting”, too?
The recipe for the frosting follows. I believe the directions would be similar to the cake (blend all ingredients together).
THere is no recipe for the frosting.
There doesn’t seem to be the cream cheese icing included in the recipe.
I wouldn’t make it without the icing.
This is an extremely tasty recipe!! Instead of mini cake molds, I put the cake into muffin tins (it makes 8-10 muffins) and made only 1/2 recipe of the frosting, which was plenty. If you are making the frosting in a hot kitchen, don’t be alarmed if it seems much too runny at first. Pop the frosting in the freezer or refrigerator and it will develop a beautiful creamy texture.