Cakewalk: Treat Yourself for Nutrition Month

Mar 20, 2014 by ALDO TEAM
pin it Cakewalk: Treat Yourself for Nutrition Month

March is Nutrition Month, and although we don’t generally equate the word “cake” with “nutritious,” we thought… what better month to reverse stereotype!

Presenting: carrot cake. Not only that – it’s vegan. And not only that – it’s raw! Which means it uses only vegetarian ingredients that are packed with raw, un-modified nutritional power, and not a drop of cholesterol. Carrots are particularly good for you because they’re an amazing source of vitamin A, vitamin C, calcium, iron, vitamin K and fiber. Beta-carotene, too, is a kickass antioxidant associated with combating a variety of cancers.

So have your health and eat your cake too!


Healthy-as-hell raw vegan carrot cake bites


For the cake bites:

2 1/2 shredded carrot

1 cup raw pecans

1 cut soft Medjool dates, pitted

2 cups shredded raw coconut, unsweetened

1/2 cup raisins

Zest of half a lime

4 tsp cinnamon

2 tsp nutmeg

1 tsp powdered ginger

Pinch of salt


For the cashew cream frosting:

1 cup raw cashews, soaked overnight

1/4 cup water

4 tbsp of pure maple syrup

1 tsp vanilla

Juice of half a lime

Pinch of salt

1/3 cup coconut oil, melted




Make sure you soak your cashews the night before.

Line an 8-inch square pan with parchment paper so that the edges hang over the sides of the pan. In a food processor, blend together the pecans and dates until they’re mostly smooth (a few small chunks are fine). Add in the coconut, raisins, lime zest, spices and salt, and blend together. Add in the shredded carrots and blend until the mixture is well combined, making sure to scrape down the edges. Scoop the mix into your pan, smooth the top, and put it in the fridge to chill for at least half an hour.

In a blender, mix all the ingredients for your cashew cream frosting except for the coconut oil, until super silky smooth. Depending on your blender, this can take up to 10 minutes. Add the melted coconut oil and keep on blending until combined. Spoon the unctuous mixture onto the chilled cake and smooth the top. Put it in the freezer for 2 hours.

Pull the cake from your freezer and remove it from the pan by pulling up the sides of the parchment paper. Let it thaw for 10 minutes, then with a hot, sharp knife, cut the cake into 2 inch pieces. Decorate the top with some pecans and a raisin or two per square. Let the bites thaw an additional 15 minutes before serving. Or you can return them to the freezer and store them for up to four months; just remember to thaw them for 25 minutes before eating.

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