Raw Vegan Carrot Cake
Carrot Cake has always been one of my favorite desserts to take care of my sweet tooth cravings. This raw vegan interpretation of carrot cake did not skip a beat. All of the flavors and textures are spot on . All the way to the creamy icing. Simply deliciously raw vegan.
makes 9”round pan
1c Coconut Flour
3/4c Carrots (grated or julienne)
3/4c Walnuts (ground)
3/4c Pecans (ground)
3/4c Almonds (ground)
6ea Medool Dates (soft, pitted) see below*
2T Coconut Oil
1t Pumpkin Spice
2T Pecan pieces (garnish)
1ea Cinnamon stick (garnish)
8oz Coconut Milk
1/2c Cashews (softened) see below*
3T Agave Nectar
1/4c Coconut Oil
1t Vanilla Extract
1T Lemon Juice (fresh squeezed tt)
-Large Mixing Bowl
-9” Non-stick Round Pan
-Blender/Food Processor (for ground nuts, see notes below)
-Micro-plane (for fresh cinnamon garnish)
For the Cake:
Mix all ingredients in large mixing until thoroughly combine and a crumbly cake consistency is reached. Test the mix by firmly squeezing a bit of the mixture together in your hands, it should come together without falling apart. If it does not, add an addition couple of pitted dates to achieve this consistency.
Press cake mixture firmly into the 9” round pan. Set aside in a cool place or in the refrigerator while you prepare the frosting.
For the Frosting:
Be sure all ingredients are at room temperature to ensure a smooth final product. In blender, blend all the ingredients for the frosting (with the exception of the lemon juice) until smooth. Add lemon juice in small amounts and use your tasting spoon to ensure desired flavor is reached.Pour frosting over the cake.
Freeze for approximately 30 minutes to and hour or until frosting has set firm enough to cut.
Slice and serve.
-Dates: If your dates are not soft, you can soften them by soaking them in hot water for about 20 minutes or cold water overnight in the refrigerator. Be sure to drain the liquid off of the dates for this recipe.
-Cashews: To soften your cashews soak them overnight in water. I recommend doing this in the refrigerator.
-Ground Nuts/Nut Flour: If you are making your own nut flour in a blender or a food processor, be sure to blend in short intervals on the pulse setting. This will prevent over blending and turning your nut flour into a nut butter.
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