This is one of the very first raw, vegan desserts I ever made. It is safe to say I pulled this one out from a vault. But Carrot Cake seemed rather fitting for Easter because of the Easter Bunny and all. I hate to admit but this still might be one of the best things I have ever made and I highly reccomend you remake it! You will not be dissapointed. Wether this weekend was about Passover or Easter, I hope you had a lovely holiday weekend celebrating with those that you love! xoxo
Cara’s Carrot Cake
Yield: one 9in cake
Start to feel like a rabbit
Benefits: protect against cancer, improve vision, cleansing
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
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 or processor until smooth, adding as little water as possible. Taste it. Nom. Put in a bowl and set aside.
To make the cake: cut the carrots into little pieces. Add everything else into the processor and blend until everything is in tiny pieces and sticks together.
To assemble the cake: Press half the cake mix into the bottom of a 9inch spring form pan. Spread on about 1/3 of the frosting on top and put it in the freezer for 1-2 hours or until the frosting in hard. Then press on the rest of the cake mix on top of the frozen frosting. Let it sit in the freezer overnight then remove from the spring form pan and frost the entire cake with the remaining frosting. If you can’t wait overnight, wait at least an hour. Decorate to your liking with pistachios, almonds, walnuts, goji berries, and shredded carrots- anything you have on hand will do.