Tag Archives: carrot cake

Carrot Cake

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!

raw vegan carrot cake

Carrot Cake with Vanilla Orange Cashew Frosting

(adapted from here)

(makes 1 – 8′ cake)

Carrot Cake:

3 cups carrots, peeled and chopped

1.5 cups of fresh dates (I used medjool)

1/2 cup of pecans

cinnamon

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:

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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!

carrotcakesideview

Place in refrigerator until service.

carrotcake1

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Carrot Cake Cookies

These carrot cake cookies are the perfect little bite of everything carrot cake. I recommend either eating them alone or making a sandwich cookie with cashew cream.

CARROT CAKE COOKIES

(makes 8 minis or 4 sandwiches)

1/2 C Carrot Pulp

1/4 C Raw Oat Flour

2 Tablespoons Coconut Oil

1 Tablespoon Raw Honey

3 Dates, made into paste

Dash of Cinnamon, Nutmeg, + Cloves

 

Process everything together until fully combined.

Dehydrate 145 degrees – 45 mins, then 116 degrees – 8 hours

Store in the fridge

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