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Raw Vegan Carrot Cake

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Raw Vegan Carrot Cake

April 11, 2018

Raw Vegan Carrot Cake

In the past couple of months, I’ve become even more disciplined with my diet by cutting out almost all animal products. In reality, I’ve been eating a plant based diet for many years, but I tended to incorporate fish and eggs in here and there. However, after looking more into how unnecessary and most of the time harmful all animal products can be for your body, I’ve decided to make it a priority to try and exclude them from my lifestyle as best as I can. 

Written By Kayla Seah

To be honest I really don’t find it to be difficult at all on most days, but when Easter rolled around a couple of weeks ago, everything became a little more tempting. In order to maintain any cravings I was having, I got myself in the kitchen and whipped up this ridiculously delicious raw vegan carrot cake. No eggs, butter of refined sugar here, this cake is sweetened with dates, carrots and maple syrup, while the “frosting” is a combination of cashews and coconut. It’s the perfect treat when your sweet tooth kicks in and I would make it again and again. 

 

Recipe:  

Cashew Frosting:

2 cups cashews, soaked for a couple of hours in about 1.5 cups fo water
2 tablespoons fresh lemon juice
2 tablespoons melted coconut oil
1/3 cup maple syrup
1/2 can coconut cream (1/2 of the 5.4 oz can)

For the cake:  

2 large carrots, peeled
1 1/2 cups oat flour  (find gluten free oats if you want to make it GF)
1 cup dried pineapple
2 cups pitted dates
1 cup unsweetened dried coconut
1/2 teaspoon ground cinnamon 

Frosting:  

Drain cashews but reserve 1/4 cup of the water and set aside. Blend all ingredients in a high-speed blender until smooth. Add a little bit of the water a bit at a time until sooth. Put in a bowl and set aside. 

Cake: 

Cut the carrots into small chunks. Then throw all the ingredients into a food processor and pulse until it's in small pieces and sticks together. 

Assemble: 

Press the cake 'batter' into the bottom of an adjustable spring-form pan, mine was about 9 inches. Press down to make a smooth top. Spread the cashew frosting in an even layer. Garnish with shredded coconut and lemon zest. Cover with plastic wrap and then place the cake in the freezer for a few hours until it has hardened. Then place it in the fridge until you are ready to eat it!

 

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