Raw Carrot Zucchini Cake Frosting

Raw Carrot Zucchini Cake Frosting

Prep Time

30 mins

Dehydrate Time

5 hrs


2 cups Cashews (soaked in water for 6 hours, drained and rinsed)

1/2 cup Coconut Oil, melted

1 cup dried Cranberries

1 cup dried, unsweetened Coconut

1/2 cup Orange Juice

1/2 cup Maple Syrup

1 tsp Vanilla

1 cup chopped Walnuts


1. In a high-speed blender, blend cashews, orange juice, maple syrup, coconut oil and vanilla until smooth

2. By hand stir in cranberries, walnuts and coconut

3. Refrigerate for at least 2 hours to set

4. Spread between Carrot Zucchini cake layers

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