Looking for something healthy and decadent? Try this raw carrot cake. 100% vegan, gluten-free, and grain-free. Click the photo for the full recipe.
Cashew Cream Frosting
Ingredients:
Carrot Cake- 2 1/2 cup shredded carrots, about 3-4 large carrots
- 1 cup raw walnuts
- 1 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
Cashew Cream Frosting
- 1 cup raw cashews, soaked overnight
- 1/4 cup water
- 3 tbsp raw agave nectar
- 1 tsp vanilla
- juice of 1/2 lemon
- pinch of salt
- 1/3 cup coconut oil, melted
- walnuts and extra cinnamon for finish
Instructions:
- Line a 9” springform pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan.
- By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.
- Scoop cake into prepared pan, smooth top, and chill.
- Get full recipe==>>mydarlingvegan.com
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