Raw Vegan Carrot Cake with Lemon Cashew Frosting
Ingredients
- 600 ml coarsely grated carrots
- 300 ml pitted soft dates
- 350 ml coconut flour
- 150 ml raisins
- 1 large orange: juice & zest
- 1.5 tsp cinnamon
- 1.5 tsp ginger powder
- 0.5 tsp nutmeg
- 0.5 tsp salt
Frosting
- 300 ml cashews
- 4 tbsp melted coconut oil
- 3 tbsp agave
- Zest from 1 lemon
- 1 tsp lemon juice
- 1 tsp vanilla
Preparation
Soak the cashews in a bowl of water.
Mix dates, coconut flour, raisins, orange juice and zest, spices and salt in a food processor for 10-15 seconds until dates and raisins are chopped.
Add grated carrots and pulse a few times until the dough is combined.
Line a tin about 18x18 cm with parchment paper. Press the dough firmly into a solid cake.
For the frosting: Blend the frosting ingredients in a high-speed blender for a few minutes until smooth. Scrape down from sides when needed. The frosting should be thick and creamy. (Depending on the mixer, you may need to add another splash of lemon juice.)
Spread the frosting over the cake.
Refrigerate for 1 hour before serving.
Decorate with pistachios, walnuts and lemon balm - enjoy!
