Raw vegan carrot cake with creamy frosting

Raw vegan carrot cake with creamy frosting

Enjoy the most delicious elements of a traditional carrot cake without refined sugar and flour. These raw vegan carrot cake bars with cream frosting are deliciously moist and bursting with natural flavours. 

Raw vegan carrot cake with creamy frosting

Raw vegan carrot cake with creamy frosting

Enjoy the most delicious elements of a traditional carrot cake without refined sugar and flour. These raw vegan carrot cake bars with cream frosting are deliciously moist and bursting with natural flavours.

For the cake:

  • 2 cups grated carrots
  • 1 1/2 cup pitted medjool dates
  • 2 cups walnuts (or pecans)
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1 pinch nutmeg
  • 2 tbsp melted coconut oil

For the frosting:

  • 1 1/2 cup soaked cashew (preferably over night, otherwise minimum 2 hours in boiled water)
  • 1/4 cup melted coconut oil
  • squeeze of lemon juice
  • 1/3 cup maple syrup (optional)
  1. Line tin with parchment paper, alternatively you can lightly grease your tin with a little coconut oil.
  2. Pulse the pitted medjool dates in food processor until semi-smooth dough forms, remove and set aside.
  3. Add whole walnuts into the blender and pulse until broken into small pieces. Add grated carrots, shredded coconut, vanilla extract, salt, cinnamon, ginger, nutmeg and coconut oil.
  4. Break up your date paste and scatter into your mixture. Blend all ingredients together until thoroughly combined and a consistent colour forms. Remove from the blender and work with the hands to form a big dough ball (this may require a bit of kneading and squishing). Place your mixture onto the parchment paper in your tin and firmly press into the base, until a smooth, even surface is achieved. You can use the back of a table spoon to neaten up the surface. Set tin aside.
  5. Rinse your blender and re-assemble. Add soaked cashews, melted coconut oil, lemon juice and optional sweetener and blend on high until a smooth creamy batter forms.
  6. Pour/scoop the mixture on top of your carrot cake base and gently tap you tin against the work top to release any air bubbles. Gently score the surface into desired portion sizes and decorate by pressing nuts of choice into the surface. Cover tin an pop into freezer for minimum 2 hours. Remove and keep in fridge before serving.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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