Raw Vegan Carrot Cake with Cashew Cream Frosting

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Carrot cake is my all time favorite dessert, and being vegan doesn't stop you from enjoying your favorite foods. It just teaches you there are different and creative ways of preparing them. Never would I think that a raw (uncooked) carrot cake could come out tasting as good if not better than the ones I used to buy from bakeries. Mine is bakery quality for sure, just vegan ;).

The dried dates and pineapple give it the sweetness and chewyness its needs, but doesn't leave you feeling gross and bloated after because there is no added sugar to this! This is a gluten-free and vegan friendly recipe. The cashew cream tastes better than that sickly sweet frosting sold in stores. It has a creamy texture and melts in your mouth. I hope you guys have an excuse to make this recipe if not to just enjoy it!

***I used a 9in cake spring pan, which was too big for the amount of cake mix and frosting I had, so the cake was looking a bit thin. So I would recommend using a 6in cake pan or smaller and making more layers. I actually cut a circle about 2in around my cake and added the frozen cake and frosting to the top to add another layer. So I created and molded three layers of cake and frosting. It's not hard to do, but if you decide to be creative like I did, do this when the bottom layer of cake and frosting are frozen.

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Cashew frosting: 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

Cake: 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 (use one about 6in). 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. I used walnuts and pistachios. Enjoy!

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