RAW Vegan Carrot Cake!
Ingredients:
5c carrot, finely grated
3c pecans, ground in a food processor
1/3c raisins, roughly chopped
1/2 cup of combined spices: nutmeg, cinnamon, coriander seed, caraway, ginger and cloves.
Date paste**
1/2t salt
1/2t orange zest
Directions:
** Make the date paste by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.
• Thoroughly mix all ingredients together in a large bowl.
• Shape into individual cakes or press into one large cake, ready to be cut at the end.
• Place the cake into the fridge to set.
For the frosting:
Ingredients:
1 1/2c cashews
1/2c water
2T agave
3T coconut oil
1T vanilla
1/4t salt
Directions:
• Blend all ingredients in a high speed blender until smooth.
• Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
• Garnish cake with nutmeg and cinnamon
5c carrot, finely grated
1/3c raisins, roughly chopped
1/2 cup of combined spices: nutmeg, cinnamon, coriander seed, caraway, ginger and cloves.
Date paste**
1/2t salt
1/2t orange zest
Directions:
** Make the date paste by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.
• Thoroughly mix all ingredients together in a large bowl.
• Shape into individual cakes or press into one large cake, ready to be cut at the end.
• Place the cake into the fridge to set.
For the frosting:
Ingredients:
1 1/2c cashews
1/2c water
2T agave
3T coconut oil
1T vanilla
1/4t salt
Directions:
• Blend all ingredients in a high speed blender until smooth.
• Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
• Garnish cake with nutmeg and cinnamon
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