Raw Vegan Carrot Cake
Ingredients
Frosting (optional)
-
1 ¼
cup
raw cashews
-
½
cup
coconut cream or full-fat coconut milk
-
2
Tbsp
lemon juice
-
3
Tbsp
maple syrup
-
1
tsp
vanilla extract
Cake
-
2
cups
finely shredded carrots
-
2
cups
packed pitted medjool dates (measured after pits removed)
-
2 ½
cups
raw walnuts
-
2
tsp
vanilla extract
-
¼
tsp
sea salt
-
1 ¼
tsp
ground cinnamon
-
¾
tsp
ground ginger
-
1
pinch
nutmeg
-
½
cup
coconut flour (or sub almond flour)
-
¼
cup
raisins
Instructions
- Soak the cashews for the frosting in hot water for 30 minutes to 1 hour, then rinse and drain.
- Blend the soaked cashews with coconut cream, lemon juice, maple syrup, and vanilla until smooth. Refrigerate to chill.
- Grate the carrots and set aside.
- In a food processor, blend the pitted dates until small bits remain.
- Add walnuts, vanilla, salt, and spices to the food processor and blend until a semi-fine meal is achieved.
- Add the dates back into the processor along with the shredded carrots and pulse until a loose dough forms.
- Transfer the mixture to a bowl, add coconut flour and raisins, and stir to combine gently.
- Prepare a springform pan by lining it with parchment paper, then pack the cake mixture evenly into the pan.
- If using frosting, pour it over the cake and freeze for 3-4 hours until semi-firm.
- Let the cake thaw for 30 minutes before slicing and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
16 slices
Calories
217
Total fat
10.8g
Total carbohydrates
30.5g
Total protein
3.6g
Sodium
54.2mg
Cholesterol
0mg
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