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Raw Vegan Carrot Cake

14 INGREDIENTS • 5 STEPS • 1HR 30MINS

Raw Vegan Carrot Cake

Recipe

4.3

3 ratings
Well today my friends I’m excited to share with you my Raw Vegan Carrot Cake recipe. This healthy carrot cake recipe is packed full of flavor, is SO easy to prepare and in my opinion is better than the ‘real thing’. Or would this be the ‘real thing’?
Add to plan
Well today my friends I’m excited to share with you my Raw Vegan Carrot Cake recipe. This healthy carrot cake recipe is packed full of flavor, is SO easy to prepare and in my opinion is better than the ‘real thing’. Or would this be the ‘real thing’?
author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/

1HR 30MINS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings
12
us / metric
Carrot Cake
Walnut
250 g
Walnuts
Carrot
4
Carrots, grated
Dried Dates
350 g
Dried Dates, pitted
Ground Flaxseed
3 Tbsp
Ground Flaxseed
Ground Cinnamon
2 tsp
Ground Cinnamon
Ground Cardamom
1/2 tsp
Ground Cardamom
Ground Turmeric
1 tsp
Ground Turmeric
Fresh Ginger
1 tsp
Grated Fresh Ginger
Orange Vanilla Cashew Creme
Raw Cashews
250 g
Raw Cashews
soaked overnight or at least an hour
Vanilla Bean Paste
2 tsp
Vanilla Bean Paste
Orange
1 1/2
Oranges, juiced, divided
zest whole orange completely before juicing
Medjool Dates
4
Medjool Dates, pitted
For Serving
Maple Syrup
to taste
Maple Syrup
Chopped Pecans
to taste
Chopped Pecans

Nutrition Per Serving

VIEW ALL
Calories
392
Fat
24.2 g
Protein
8.7 g
Carbs
43.0 g
Add to plan
author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/

Cooking Instructions

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step 1
Blend the Carrots (4), Fresh Ginger (1 tsp), Walnuts (250 g), Dried Dates (350 g), Ground Flaxseed (3 Tbsp), Ground Cinnamon (2 tsp), Ground Cardamom (1/2 tsp), Ground Turmeric (1 tsp), and juice from the Orange (1/2) in a food processor until smooth.
step 1 Blend the Carrots (4), Fresh Ginger (1 tsp), Walnuts (250 g), Dried Dates (350 g), Ground Flaxseed (3 Tbsp), Ground Cinnamon (2 tsp), Ground Cardamom (1/2 tsp), Ground Turmeric (1 tsp), and juice from the Orange (1/2) in a food processor until smooth.
step 2
Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
step 2 Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
step 3
To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (250 g), zest and juice of the Orange (1), Vanilla Bean Paste (2 tsp), and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.
step 3 To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (250 g), zest and juice of the Orange (1), Vanilla Bean Paste (2 tsp), and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.
step 4
Carefully take the cake out of the tin and place it on a serving plate.
step 4 Carefully take the cake out of the tin and place it on a serving plate.
step 5
Smear the cashew creme over the top and sprinkle with Chopped Pecans (to taste) and a drizzle of pure Maple Syrup (to taste). So amazing. Enjoy!
step 5 Smear the cashew creme over the top and sprinkle with Chopped Pecans (to taste) and a drizzle of pure Maple Syrup (to taste). So amazing. Enjoy!
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