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Servings:

Raw Vegan Carrot Cake

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’?

Total Time

1hr 30min

4.3

3 Ratings

Author: Gather & Feast

Servings:

Ingredients

Carrot Cake

•

2 cups

Walnuts

•

Carrots , grated

•

2 cups

Dried Dates , pitted

•

3 Tbsp

Ground Flaxseed

•

1/2 Tbsp

Ground Cinnamon

•

1/2 tsp

Ground Cardamom

•

1 tsp

Ground Turmeric

•

1 tsp

Grated Fresh Ginger

Orange Vanilla Cashew Creme

•

2 cups

Raw Cashews

•

1/2 Tbsp

Vanilla Bean Paste

•

1 1/2

Oranges , juiced, divided

•

Medjool Dates , pitted

For Serving

•

to taste

Maple Syrup

•

to taste

Chopped Pecans

Cooking Instructions

Blend the Carrots (4) , Fresh Ginger (1 tsp) , Walnuts (2 cups) , Dried Dates (2 cups) , Ground Flaxseed (3 Tbsp) , Ground Cinnamon (1/2 Tbsp) , Ground Cardamom (1/2 tsp) , Ground Turmeric (1 tsp) , and juice from the Orange (1/2) in a food processor until smooth.

Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.

To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (2 cups) , zest and juice of the Orange (1) , Vanilla Bean Paste (1/2 Tbsp) , and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.

Carefully take the cake out of the tin and place it on a serving plate.

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!

Nutrition Per Serving

CALORIES

394

FAT

23.2 g

PROTEIN

8.6 g

CARBS

45.1 g