This carrot cake may be raw but it’s packed with the same flavors as the traditional version and includes nutritious ingredients like dates, walnuts, and high-protein Greek yogurt. Perfect for Easter, or for anytime you’re craving something sweet!

Servings: 10

Serving Size: 1/10th of cake (338g) 

Prep Time: 20 minutes

Total Time: 35 minutes

Nutrition Facts: 239 calories / 33.5g carbs / 6g protein / 9g fat 

Ingredients cake):

• 1 ½ cups (165g) carrots (shredded)
• ½ cup (48g) rolled oats
• 12 (240g) medjool dates (pitted)
• 1 cup (112g) raw walnuts
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup (22g) unsweetened shredded coconut
• ¼ cup  (40g) golden raisins

Ingredients (frosting):

• 10 ounces (280g) plain nonfat Greek yogurt
• 3 ounces (84g) fat-free cream cheese
• 3 tablespoons (60g) maple syrup
• 1 teaspoon vanilla
• ½ teaspoon lemon zest (optional)

Instructions:

1. If carrots are not purchased pre-shredded, shred the carrots on a box grater or in a food processor using the shredder attachment. Set aside in a bowl.
2. Add the oats to the food processor and pulse until it makes a fine flour. Set aside.
3. Then add the dates to the food processor and blend until the dates begin to make a ball (they will start by becoming finely diced and then form a sticky ball). Break up the ball by hand into a few smaller balls and set aside. 
4. Place the walnuts, vanilla, cinnamon and salt in the food processor and pulse until a semi-fine meal is formed and the ingredients are well combined (about 10-15 pulses). 
5. Next, add the dates and carrots to the walnut mixture and pulse again until  well mixed, but not too fine. The goal is a pliable “dough” that still contains small pieces of each individual ingredient. Remove from the food processor and place in a medium to large mixing bowl. Stir in the oat flour, coconut, and raisins until all ingredients are well mixed.
6. Place a piece of parchment or wax paper in a 8 to 9-inch round cake pan or an 8×8 baking dish. Press in the dough until it’s spread out. Use the back of a measuring cup to help spread it and press it evenly. Refrigerate for 10-15 minutes to help the cake set.
7. While the cake is chilling, make the frosting. Combine the yogurt, cream cheese, maple syrup, vanilla, and lemon zest(optional) in a mixing bowl and beat, using a hand mixer or stand mixer, until it becomes light and airy, about 2-3 minutes. 
8. Remove the cake from the refrigerator. Flip it over onto a plate and then peel away the wax/parchment paper. Spread the frosting over the cake evenly and cut into 10 slices.
9. Optional toppings: additional lemon zest or chopped walnuts (macros will vary).

Notes:

1. Use two 4-inch round pans instead of a single 8-inch pan for a thicker cake. Cut each cake into 5 slices, instead of 10.
2. Option to use prepared oat flour instead of processing rolled oats. Forty-eight grams of flour will be slightly less than ½ cup.
3. Store cake in the refrigerator for up to 4 days.

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