Can’t do nuts? No Problem You can still have THIS raw Carrot Cake! The flavor is sweet, smooth happiness in your mouth.
Raw desserts and cakes typically use a base of nuts and dates. The nuts provide bulk and body; the dates serve as a sweet binder. But not everyone can partake in tree nuts, so my No-Nut Carrot Cake was born. In this moist and raw recipe, I ditch the nuts altogether in favor of oats and coconut.
While the oats and coconut bulk up the cake, the dates—joined by a handful of dried apricots—act as a binder. Additional moisture and sweetness are provided by maple syrup and applesauce. To the traditional cinnamon and nutmeg, I add just a touch of cardamom for warmth.
The best part of this no-nut carrot cake? It’s also no-bake! After you’ve mixed the ingredients as instructed, all you need is a refrigerator to firm it up.
