Monday, April 6, 2015

Raw Vegan Carrot Cake

My friend made this last year, and I really enjoyed it! So I made it for an Easter dinner dessert on Sunday. It was a hit. A sweet, healthy alternative to classic carrot cake. Kinda like a larabar with icing! 

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*I doubled this recipe to feed more people! It fit into my medium size springform pan! 

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed 

2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour (I put oats in the food processor until fine) 
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut 
1/2 teaspoon cinnamon 
Walnuts for garnish! 

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside. 

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together. *i had to add a small amount of melted coconut oil to the cake, because it was too dry and crumbly at first. 

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

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