Vegan Carrot Cake with Wild Blueberry Cream Frosting
Ingredients
Filling
- 4 cups carrot pulp
- 1/2 cup walnuts
- 1/2 cup raisins
- 1/2 cup coconut flakes
- 6 medjool dates, pitted
- 1 pinky size piece ginger
- vanilla
- 4 tbsp maple syrup
- 1 tbsp Cinnamon
Frosting
- 3 cups soaked raw cashews
- 1 cup coconut water
- 1/2 cup coconut meat
- maple syrup to taste
- vanilla
Preparation
Blend the frosting ingredients until smooth and freeze for a few hours to thicken or harden.
Food process the filling ingredients.
Remove the frosting from the freezer and layer the filling and frosting in a cake pan.
Stir wild blueberries into some of the frosting and use it as the top layer.
Freeze the cake for a few more hours.
Serve and enjoy.
