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Raw Carrot Cake with Vegan Frosting

Winner - Your Recipe Contest Week 2

No Baking required and it's Vegan very healthy.
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Serves

8 Servings

Cooking Time

5 hours

Meal Type

DESSERT

INGREDIENTS

  • FOR VEGAN FROSTING:
  • 0.625 Cup raw Cashew
  • 1/4 cup Coconut Milk
  • 1 Tbsp Lemon Juice
  • 1.5 Tbsp Maple Syrup
  • 1/2 tsp Vanilla Essence
  • FOR THE CAKE
  • 1 Cup Finely Shredded Carrots
  • 1 Cup packed pitted soft Dates (measured after pits removed)
  • 1/4 Cup Walnuts
  • 1 tsp Vanila Essence
  • 1/8 tsp Vanila Essence
  • 1/8 tsp Sea Salt
  • 3/4 tsp ground Cinnamon
  • 1/2 tsp ground Ginger powder
  • 1 pinch Nutmeg
  • 1/4 cup Coconut flour or Almond flour
  • 1/8 cup Raisins

PREPARATION

  1. 1

    FOR VEGAN FROSTING:.
  2. 2

    Soak the Cashew in hot water for 30 minutes to an hour, then rinse & draiAdd to a high-speed blender, also add coconut cream, lemon juice, maple syrup, and vanilla essence and blend on hight until creamy and smooth scrapping side as needeRemove in a container, cover and refrigerate too chill.
  3. 3

    FOR THE CAKE.
  4. 4

    Using a box grater or food processor grate carrots and set aside.
  5. 5

    To a large at least 7 cup food processor or blender add the pitted dates and blend until small bits remain or a ball formRemove from food processor and set aside.
  6. 6

    Add the walnuts, vanilla, salt and spice to food processoBlend until a semi-fina meal is achieveThen add dates back in along with shredded carrots and pulse in 1-second measurement until a loose dough forms and the carrots are just mixed with dateBe careful not to over blenYou're looking for a pliable dough, not a pure.
  7. 7

    Transfer mixture to a large mixing bowAdd coconut flour and raisins and stir to combinBy mixing gently as opposed to blending in a food processor, you can keep a lighter less dense, more cale-like texture, Once well combined, set aside.
  8. 8

    Take a 5-7 inch cake pan or a glass bowl and add the cake mixture to iSpread and press down evenly to pacUse a flat-bottomed object, such as a drinking glass or flat spoon to help press everything into an even layer.
  9. 9

    Now Pour the frosting on and tap out any air bubbleThen freeze for 3-4 hours or until the frosting is semi-firm to the touch.
  10. 10

    To serve, make sure the cake isn't fully frozen so it's soft enough to cut letting it thaw on the counter for 30 minutes before servinThen use a hit knife to carefully cut out slice and enjoGarnish with more nuts, raisins or other desired toppings.
  11. 11

    Store leftovers covered in the refrigerator up to 1 week or in the freezer uptown 1 montIt's best enjoyed slightly chilled (not froze.
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