I have seen many different recipes for vegan cakes. I like to take bits from each recipe and piece them together to get my own. This is what I have come up with for the raw, vegan carrot cake with icing.
Raw Vegan Carrot Cake
Ingredients
Cake
- 1/2 C raisins
- 1/4 C pitted dates
- 1 C walnuts
- 4 small carrots, chopped
- 1/4 C almond meal
- 1/4 C coconut
- 1/4 C coconut oil, softened
- 1/4 cup maple syrup
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of sea salt
Directions
- Blend all ingredients together in the food processor. Pack the mixture down into a 9 x 9 inch baking pan. Place in the freezer for 3 to 4 hours before frosting.
Icing
- 3/4 C coconut manna, gently warmed to a soft consistency
- 1/4 C maple syrup
- 2 T lemon juice
- 2 T almond milk
- 2 tsp vanilla
- Cinnamon, for sprinkling
Directions
- Make sure all ingredients are at room temperature before mixing together. Top your carrot cake with the icing, sprinkle with cinnamon, and store in the fridge until ready to serve.
Enjoy!
