Raw Vegan Carrot Cake
Ingredients
- 1/2 cup raisins, dried mulberries or dried banana if raisins trigger symptoms
- 1 cup walnuts
- 4 small carrots, coarsely chopped
- 1/4 cup desiccated coconut
- 1/4 cup extra virgin coconut oil, liquid consistency
- 1/4 cup pure maple syrup {or the equivalent stevia for a sugar free version}
- 1-2 tsp pure vanilla extract {use alcohol-free & organic}
- 2 tsp cinnamon
- pinch of nutmeg
- dash salt
- 3/4 cup organic coconut butter
- 1/4 cup maple syrup, at room temperature
- 2 tbsp lemon juice, at room temperature
- 2 tbsp almond or rice milk
- 2 tsp pure vanilla extract
- cinnamon for sprinkling
Preparation
Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {careful not to over-process into a paste}.
Use your fingers to press into the lined baking tray
Create a smooth surface for the frosting
Place the tray in the freezer and allow to set for at least 3-4 hours or until firm (longer now that it's boiling!
Make sure all frosting ingredients are kept at room temperature until ready to frost, then place all frosting ingredients into a high speed blender and blend into a smooth consistency.
Remove the set carrot cake & frost using a blunt knife or spatula.
Sprinkle with a hint cinnamon, some chopped walnuts and pecans, and some grated carrot for a fancy effect.