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
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
Pictured is a double batch of the cake recipe, and 1 1/2 batch of the icing recipe!
*You can increase the life of this carrot cake in the freezer by using leftover carrot pulp from juicing. Not necessary and creates more steps, but you will then end up with a lighter cake that freezes really well, for up to a month! If I am going to serve right away after chilling, I don’t bother with the juicing. But if I am making 100 of these for an event, I juice the carrots first!
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