Raw Vegan Carrot Cake
Ingredients
Frosting
- 1 1/4 cup raw cashews
- 1/2 cup coconut cream or full-fat coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
Cake
- 2 cups finely shredded carrots
- 2 cups packed pitted medjool dates (measured after pits removed)
- 2 1/2 cups raw walnuts
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch nutmeg
- 1/2 cup almond flour
Preparation
Soak the cashews in hot water for 30 minutes to 1 hour, then rinse and drain.
Add the cashews to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla extract, and blend on high until very creamy and smooth, scraping sides as needed. Cover and refrigerate to chill.
Grate the carrots using a box grater or the grater attachment on a food processor and set aside.
In a large food processor, blend the pitted dates until they form a ball, then remove and set aside.
Add the walnuts, vanilla extract, salt, cinnamon, ginger, and nutmeg to the food processor and blend until a sandy texture is achieved.
Add the blended dates and shredded carrots back to the food processor and pulse until a loose dough forms, ensuring not to over-blend to maintain a doughy texture.
Transfer the mixture to a large mixing bowl and stir in the almond flour to combine gently.
Prepare a 7-9 inch springform pan by lining it with parchment paper on the bottom and sides.
Add the cake mixture to the pan, spread it evenly, and press down firmly using a flat object to pack it.
Pour the chilled frosting over the cake, tap to remove any air bubbles, and freeze for 3-4 hours until the frosting is semi-firm to the touch.
To serve, ensure the cake is not fully frozen before slicing and serving.
