This recipe from Emily, a Canada-based raw vegan blogger, is perfect for autumn! With the air getting crisper and Halloween and Thanksgiving fast approaching, this carrot cake is the perfect healthy dessert option. Serve this cake at a holiday meal this fall and your guests – vegan or not – will be digging in for seconds.
Carrot Cake with Cashew Cream Cheese Frosting, Pistachios & Walnuts
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon
To make the frosting: Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
To make the cake: Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
Posted with permission from This Rawsome Vegan Life.
Did you try this recipe? Let us know what you think in the comments below!