This cake is so fresh, Bugs Bunny would approve! The raw vegan carrot cake is a sure hit! Made complete with the vanilla orange cashew frosting!
Carrot Cake with Vanilla Orange Cashew Frosting
(adapted from here)
(makes 1 – 8′ cake)
3 cups carrots, peeled and chopped
1.5 cups of fresh dates (I used medjool)
1/2 cup of pecans
fresh slice of ginger
dash of turmeric
Vanilla Orange Cashew Frosting:
2 cups cashews, soaked
1 cup fresh dates (medjool)
a small stem of vanilla or vanilla paste
fresh squeezed juice from 4 oranges
zest of 1 orange
dash of nutmeg
water as needed
To make carrot cake:
Put everything in the food processor and process until the desired texture is reached. This took about 5-10 minutes for me because I wanted the texture to be cake like and have minimal carrot chunks. I then formed it into a cake, like so:
Just put that in the fridge until your frosting is ready.
To make vanilla orange cashew frosting:
Blend everything is a blender until silky smooth. This make take several blends and you may need to add water to achieve that perfect texture.
Then, start decorating your cake. Top with pecans!
Place in refrigerator until service.