March 24, 2017
This is a fantastic recipe to try out even if you aren’t raw vegan!
It’s a fun, delicious, and health conscious spin on classic carrot cake – with the added bonus of being refined-sugar free, dairy free, gluten free, egg free and wheat free. Yipee!
When I started stirring up this recipe I had no idea what was in store for me, as this was my first raw vegan dessert experiment. I’m a strong believer in intuitive cooking – so after skimming some websites I decided to jump in and see what I could create.
Another bonus of this recipe is it is so easy and quick to make, I had initially imagined myself slaving away making this, as I usually end up doing when creating traditional baked desserts. I was so pleased that this took me only about 20 minutes or so.
So without further ado, here’s the low-down on how to make this ridiculously easy and scrumptious treat ….
This cake will easily feed 8 people. It can be pressed into any shape you desire!
Ingredients
Frosting
- 3/4 cup raw cashews (soak at least 8 hours)
- 2 teaspoon lemon juice
- 3 tablespoons melted coconut oil
- vanilla to taste
- maple syrup to taste
Cake Filling
- 2.5 cups chopped carrot
- 1 cup shredded coconut
- 1 cup medjool dates (remove pits)
- 4 tablespoons coconut flour
- spices to taste, try cinnamon, ginger, anise, whatever suits you
Instructions
- Chop your carrots into chunks. Add carrots, coconut, dates, coconut flour and spices to a food processor. Mix together until well incorporated. It is ready when it sticks and holds together well when pressed.
- Press this mixture down into your pan of choice. Put in fridge while you make the frosting.
- Process all of the frosting ingredients together, you will need to add water as you process to create a smooth frosting. Don’t worry if it seems a little too liquid, it will set when cooled.
- Spread your frosting over your base, and allow to sit in the fridge for a few hours. This cake will taste much better when it sits longer – ideally 12-24 hours.
Enjoy!!
