Raw Vegan Carrot Cake | by Carmen at Raw Living

Carrot Cake

Updated: Jan 18

easy to make, no dehydrator needed, uses less nuts than most recipes.

Ingredients for the cake

2 cups of carrots (chopped)

1/2 cup walnuts

1/4 cup pecans

1/4 cup raisins

6 soft pitted large dates

1 cup raw coconut chips

2 Tbsp almond butter

1 Tsp cinnamon

1/2 Tsp ginger (or grate fresh)

1/4 Tsp nutmeg

pinch of salt

Frosting

1 cup cashews (soaked, rinse, drain)

1/4 cup maple syrup

2 Tbsp lemon juice

3 Tbsp coconut oil (melted)

1 Tsp vanilla extract (optional)

Garnish

walnut crumbs, cinnamon, carrot shavings

Directions

Put all cake ingredients except for the raisins into a food processor and mix until everything is incorporated well, small pieces, mealy and moist.

Pulse in the raisins.

Transfer to a spring form cake pan or baking pan 8×10 or smaller.

Press mixture evenly into the bottom of the pan. Set aside. Proceed to icing.

Blend all icing ingredients until smooth.

Spread evenly over cake. Sprinkle garnish over sparingly.

Chill cake in fridge. It’ll be ready to eat in an hour.

Store in fridge for up to a week, or in freezer for a longer shelf life.

Source: Carrot Cake