Raw Carrot Cake

A truly rich and decadent dessert that doesn’t even taste like it’s raw! (don’t mind the raw hamburger-like appearance)

RAW CARROT CAKE

CARROT CAKE

4 cups shredded carrots (5 or 6 large carrots)

1 ½ cup dates

1 ¼ cup walnuts

1 ½ cup shredded coconut

½ raw honey

1 tsp cinnamon

½ tsp nutmeg

FROSTING

1 ½ cup raw cashews

¼ cup water

¼ cup raw honey

1 tsp vanilla

  • In a food processor, blend walnuts, dates and honey until chunky, NOT creamy
  • Add in carrots, cinnamon and nutmeg until well mixed and creamier
  • Remove mix from food processor and stir in coconut
  • In a blender, combine cashews, water, honey and vanilla and blend until thick and creamy

*TO MOLD INTO CAKE:  Pour carrot mixture into 8 X 8 baking pan and frost with cashew mix

*TO MOLD INTO MINI CAKES: Drop into cupcake liners and individually frost OR using a thick, circular cookie cutter form individual cakes and set onto baking pan or sheet.  Store, covered, in the refrigerator

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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