Raw Vegan Carrot Cake

This is From: The Blenderist.com website by Jasmine Lukuku

DESCRIPTION

This raw vegan carrot cake is surprisingly filling. The recipe below will feed 8 people with cupcake size portions. Double the recipe for the 6-inch sized cake that is in the photographs.

Carrot Cake Ingredients

  • 2.5 cups shredded carrots
  • 1 cup unsweetened shredded Coconut
  • 1 cup pitted dates
  • 1 tsp cinnamon
  • 1-inch fresh ginger, grated
  • 1/4 tsp allspice (optional)
  • 5 tbsp coconut flour
  • 1/2 cup trail mix or mixed nuts that have been soaked in hot water for 10 minutes and drained

Maple Cashew Frosting

  • 1 cup cashews (soaked overnight)- there is a quicker way. Ill make note at the end of of this post.
  • 1/3 cup coconut oil
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla
  • 2 tsp lemon juice

INSTRUCTIONS

  1. Squeeze as much liquid out of the carrots as you can.
  2. Combine the carrots, coconuts, dates, spices and coconut flour in a food processor and pulse until they come together. Try pressing some between your fingers to make sure it’s sticking.
  3. Stir in the trail mix.
  4. Prepare the pan of your choice by lining it with parchment paper.
  5. Press the mixture into the pan firmly and then place your cake in the freezer while you make the frosting.
  6. Put all the frosting ingredients into a high-powered blender or food processor. Mix until completely smooth. If it get’s warm while you are blending it, let it cool a bit before frosting your cake.
  7. Using an offset spatula or large spoon, spread the frosting over the top of the cake of cupcakes. If you are making a layer cake, be careful not to overfill or you might get some spillage out the sides.
  8. Top with coconut or nuts and dried fruit.
  9. Chill until ready to serve, best eaten 24 hours after making.

AJ’s Notes:

A quicker way to prepare cashews cheese-

To Make Home-Made Cashew Cheese:

Place 1 Cup of raw cashews in a small pot and cover with water. Bring water to a boil.

Cover and remove from heat.

Keep covered and soak cashews for 15 minutes.

Drain.

Place in a blender or food processor and blend until creamy! Done!

AJ's Favorite Recipes from Others