stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Raw Carrot Spice Cake with Cashew Creme Frosting

3 Comments

The only downfall with this Raw Carrot Cake, is that you dont get to fill your house with the wonderful aroma of it baking. The good news, is, you dont heat up the house cooking it either.

Raw Carrot Spice Cake with Cashew Cream Frosting

Raw Carrot Spice Cake with Cashew Cream Frosting

Recently I had a craving for carrot cake. Nothing too sweet, but full of spicy flavour.
I decided to try a raw version to see what I could come up with.

The ingredients were easy, lots of grated carrot and lots of spices.

Other than the dates and apple, I did not add any sweetener, but if you would like it a little sweeter, you could add some agave or stevia to taste. I am more a salty and savory person. A bag of potato chips doesnt stand a chance around me. I will eat the whole bag (regardless of size) in one sitting.

This is perfect for the summer as it is both cool to eat and prepare. And best of all, it is good for you.

Enjoy,
Tracy:)

Raw Carrot Spice Cake with Cashew Creme Frosting
Makes one layer cake. To make double layer as pictured, you will need to double the ingredients.

1 cup dates soaked in water overnight
1 large apple diced
1/4 cup water
1 tblspn lemon juice
1 tspn vanilla
1 tspn cinnamon
1/2 tspn nutmeg
1/4 tspn ground cloves
2 1/2 cups shredded carrots
3/4 cup sifted coconut flour

Cashew Creme Frosting
3/4 cup raw cashews soaked in water overnight
1/2 cup almond milk
1/1/2 tspns lemon juice

Drain dates. Add to food processor with apple, water, lemon juice and vanilla. Process until smooth, scraping down sides as needed. Add cinnamon, nutmeg and ground cloves. Stir to combine.
In large mixing bowl, combine date mixture with grated carrots and mix well. Add coconut flour and combine. This will take a couple of mins to make sure the flour is evently distributed.
Place batter in one (or two) spring form pan. Press down evenly. Refrigerate overnight.

For the frosting, drain the cashews. Place in blender with almond milk and lemon juice. Blend until completely smooth and fluffy. You will need to scrape down sides.

Remove cake (or cakes) from pans. Place cake on serving plate and slather frosting on top.

(If making double layer, as shown, slather 1/2 frosting on one layer, top with second cake layer and remaining frosing)

Raw Carrot Spice Cake with Cashew Cream Frosting

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3 thoughts on “Raw Carrot Spice Cake with Cashew Creme Frosting

  1. ITS LIKE A GATEWAY DRUG

    Like

  2. Reblogged this on Vegan,Vegan.

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  3. Yum! I would probably add just a little maple syrup in place of some of the almond milk for the frosting (love my maple syrup!). Definitely going to make this soon, thanks 🙂

    Like

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