Vegan Carrot Cake with Cashew Frosting
Ingredients
Cashew cream frosting
- 1 cup of cashews (125 g)
- 1/3 cup of coconut milk (80 g)
- 1/3 cup of water (80 g)
- Juice of 1 lime
- 10 dates (70 g)
- 2 tsp of agave (or maple) syrup (40 g)
Cake mixture
- 2 cups of carrot pulp (250 g)
- 15 dates (105 g)
- 10 tbsp of desiccated coconut (40 g)
- 4 tbsp of hemp seeds (40 g)
- 2 tbsp of agave (or maple) syrup (40 g)
- 1 tsp of cinnamon
- 1 tsp of vanilla extract
- 1/8 tsp of ground cloves
Preparation
Soak cashews overnight or for at least 2-3 hours.
Blend all frosting ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
Juice 3-4 carrots, drink the juice and use the carrot pulp for the cake.
In a food processor pulse all cake ingredients until smooth.
Press half of the cake mixture firmly and evenly into a small cake springform.
Now add a thick layer of cream and freeze for about one hour until the cream is firm.
Add the second half of the cake mixture and freeze again for about 2 hours.
Release the cake from the form and put the remaining cream or frosting on top and on the sides.
Freeze again. It tastes best when served cold but not frozen.