Raw Carrot Cake
Eating vegetables for dessert sounds like the nightmare before Christmas, if you ask me. But this completely raw recipe (yes, juicy raw carrots, too!) is all you'll want for Christmas! The perfect blend of carrots, dates, walnuts, and spices will leave you with a surprisingly moist and delicious dessert perfect for any holiday occasion!
Bringing all of the festive flavors together is a cashew-based lemon vanilla icing, adding a hint of citrusy freshness to these cozy spices! The key is fresh ingredients!
Raw Vegan Carrot Cake Recipe:
6' Springform pan
(1 tbsp coconut oil to oil pan)
1.5 cups almonds
2 cups pitted dates
1 cup raw whole walnuts
1 cup of fresh peeled carrots (baby carrots are easiest to chop and blend)
1 cup pitted dates
1 tbsp allspice
1 tbsp cinnamon
2 tsp vanilla
1/4 tsp salt
Lemon Vanilla Cashew Frosting:
1.5 cup cashew
1 can refrigerated coconut milk (cold enough to where fat sits at top of can)
2 tsp vanilla
5 lemons (up to 5 tbsp freshly-squeezed lemon juice)
1. Oil the pan with tbsp of coconut oil, set aside.
2. Blend 1.5 cup almonds until roughly chopped.
3. Add 2 cups dates, cup at a time, until well mixed into a moldable crust.
4. Mold and press crust onto oiled pan. (pictures are below to refer to!)
1. peel and roughly chop carrots into 1-2 inch pieces (baby carrots preferred, they're already peeled, and you can just cut them into thirds to fit into food processor.
3. pulse a few times until roughly chopped. (Don't over-pulse!)
4. Add 1 cup walnuts and pulse until roughly mixed (DON'T over-blend! I should have texture, not be completely uniform.)
5. cut pitted dates into thirds. Add and pulse.
6. add spices and salt, pulsing until mixed. If you find your cake mix is getting too mushy and uniform, stop pulsing and transfer mix to bowl, lightly flipping around with a large spoon until spices are mixed well.
7. Evenly spread cake mix onto crust.
8. Hold in freezer while making icing
1. blend 1.5 cup cashew until finely ground
2. add 1 tbsp of the top solid fatty layer of the coconut milk, blend.
3. add 2 tsp vanilla, blend.
4. Add upto 5 tbsp lemon juice as needed. You may not want all of the lemon juice. Should you decide its lemony enough at 3 tbsp but want the icing runnier, add the coconut "water" from the can until desired consistency. (I keep my icing thick and barely runny, and I smooth it onto my pie)
5. Freeze pie for 30-60.
6. Enjoy! Refrigerate after eating.
(Crust before and after molded)