Raw Carrot Cake with Vegan Cream Cheese Icing
Sticky, Crunchy, Savoury, oh. my. god. Whipped this up last night. I made the cake, and Christoph made the icing. It proves that team work pays.
Raw Carrot Cake Recipe:
- 1 cup grated carrot (or 1 cup leftover carrot pulp from juicing*)
- 1 cup raw walnuts
- 1 cup medjool dates, about 9 large dates, pits removed
- 1 cup dried apple slices
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp Chinese Five Spice seasoning
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together. Blend dried apple slices with dried coconut, vanilla and five spice then mash into carrot mixture. Then add in 1/3 cup raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Or make individual cupcakes by filling muffin papers or lining a muffin pan with saran wrap. Chill in the fridge to help firm up.
Vegan Cream Cheese Frosting
- 1 cup cashews or macadamia nuts
- 2 TBS coconut oil
- 2 TBS raw coconut nectar, honey, or maple syrup
- 2 tsp vanilla extract
- pinch sea salt
- 1 Tablespoon water, add more as needed
Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.