As you might have noticed, I do not post too many sweets posts, and the reason being is that I am very picky with desserts.
However, when I fall in love with one, it’s hard to let it go. One example of that is this RAW VEGAN CARROT CAKE, which is also gluten-free! Normally cakes are overwhelmingly sweet and drain all my energy, but this one is super light and creates an explosion of flavors in my mouth.
I adapted this delicious recipe from www.gimmesomeoven.com. I did not want to use any type of flour, so finding this recipe was very helpful!
Carrot Cake
Save RecipeIngredients
RAW CARROT CAKE INGREDIENTS:
• 3 Cups Shredded Carrots
• 8 Oz. (About 1 Cup) Pitted Dates
• 1 Cup Raw Walnuts
• 2/3 Cup Unsweetened Shredded Coconut
• 1 Tsp. Ground Cinnamon
• 1/2 Tsp. Ground Ginger
• 1/4 Tsp. Ground Nutmeg
• Pinch of Salt
RAW CASHEW VANILLA FROSTING INGREDIENTS:
• 1 Cup Raw Cashews, Soaked Overnight
• 1/4 Cup Water (Use More Or Less to Achieve Desired Consistency)
• 1/4 Cup Maple Syrup or Sweetener of Choice (Or Less/More Depending On Your Liking)
• 2 Tsp. Vanilla Extract
• 1 Tbsp. Lemon Juice
• Pinch of Salt
Instructions
- Blend together all ingredients in a food processor or high speed blender until well-blended. Press mixture into a pan (size of your choice). Top with Raw Cashew Vanilla Frosting just before serving (recipe below).
- I made several "levels" of the cake and put the frosting on top of each level.
- Pulse all ingredients together in a high speed blender until blended. Add extra water to thin to your desired consistency if needed.
TO MAKE RAW CARROT CAKE:
TO MAKE RAW CASHEW VANILLA FROSTING:
Calories
3090 cal
Fat
195 g
Carbs
330 g
Protein
52 g
7.8.1.2
19
https://beetabella.com/carrot-cake/
Laura Perez Gavidia
