Carrot Love

 Carrot

This simple yet incredibly decadent Vegan Raw Carrot Cake Recipe is out-of-this-world delicious! Shredded carrots, walnuts, coconut, and plump raisins and dates are blended with spices and seeds to create this perfect addition to a holiday celebration treat. A no-bake treat full of wholefood goodness, nutrient packed guilty pleasure, you don’t have to feel so guilty about. Rawsome!

Ingredients

Cake

  • 1 cup organic carrots
  • 1 cup oat flour
  • 3/4 cup organic raw walnuts
  • ½ cup shredded unsweetened coconut
  • 1/2 cup organic golden raisins or apricots
  • 1/4 cup organic dates, pitted
  • 2 Tbsp organic sunflower seeds
  • 1 Tbsp organic flax seeds
  • 1 tsp orange zest
  • 1 tsp pure vanilla extract
  • 1/8 cup raw honey
  • 1 tsp cinnamon & 1/4 tsp nutmeg
  • 1 Tbsp organic unsweetened almond milk

Lemon Nut Purée Icing

  • 2 cups raw cashews, preferably soaked for a couple of hours
  • Juice from 1 lemon
  • 2 Tbsp liquid coconut oil
  • 1 tsp pure vanilla extract
  • Water, as needed

*The icing is optional -the cake tastes great on its own, but I think this traditional creamy citrus flavored nut purée partners perfectly with the earthiness of the cake.

Directions

1. Place carrots in food processor and pulse until chunky.

2. Add remaining cake ingredients to food processor. Process briefly and slowly, stopping to monitor. Do not over-process. Mixture should be well-blended but still “chunky” (not a paste).

3. Combine icing ingredients in high-speed blender and blend until you get a nice smooth purée.

4. Press half the cake mix into the bottom of a spring-form pan and then spread on about 1/3 of the nut purée. Put it in the freezer until the layer of icing is hard (about 2 hours). Then press on the rest of the cake mix. Take it out of the pan and use the remaining icing. Best to let it set in the fridge overnight, then frost the whole thing, but you can do it right away if you want.

5. Decorate creatively with cashew or pistachio pieces, shredded coconut, orange zest & nutmeg. Dried edible flower garnish or fresh rose petals would be festive and colorful for Spring!

6. Refrigerate for at least two hours before serving.