This is one of my favorite raw cake creations! It tastes amazing and it can be made so many ways! Below is my original recipe with some additions and variations. Again, this is all relative, as I have a hard time keeping to exact measurements 😉
RAWmarkable Vegan Carrot Cake
Makes one 10 inch cake
NOTE: Before you start this recipe, take your 2 cups of cashews (which is used for the frosting), and place them in a bowl to soak. You want them to soak for at least 2 hours to get them soft, and also, because it’s healthier!)
– 2 cups finely grated carrots
– About 1 1/2 to 2 cups pitted dates (you can soak them for about an hour previously to soften them up)
– 4 to 6 tbsp of finely shredded organic coconut flakes
– 2 tsp cinnamon
– 1 tsp powdered ginger
– 1/2 tsp ground nutmeg
– About a 1/2 cup of walnuts or pecans
– 1/4 cup raisins
– 1 tbsp of maca powder
– 1 tsp tumeric
Place all the ingredients in a food processor, and pulse until mix and textured. You may have to stop and start several times as the mixture will be very thick, something like this:
Now, on to the cashew cream frosting! I have several variations of frostings that you can use and you can check out my butterscotch and cacao cashew creams in the cashew cream section of my blog! I loooove making cashew cream! This cake tastes great with butterscotch, chocolate, lemon and orange, but below is the orange/lemon version, because really, it’s just on ingredient’s difference:
– 2 cups soaked cashews
– juice of 2 or 3 oranges, with some pulp OR 1 tsp lemon juice
– 2 pitted dates
– 1 to 2 tbsp water (for blending purposes)
Place these three ingredients in a high powered blender and pulse/blend for several minutes. The mixture is thick, so you will have to start and stop the blender several times and scrape the sides. You may need to add the water if the mixture is too thick to blend. Don’t add too much though! At the end, you should have something like this:
Perfect cashew cream!
Take the tray with the carrot cake out of the fridge, and spread the frosting on:
– As a final touch, make thinly slice up some oranges (make sure they are organic!) and place them around the tray as a decoration. You can also use sliced tangerines as well.
Place the cake into the freezer for a couple hours. The cake is thick and will never fully freeze, so don’t worry about it! The texture of the frozen oranges on top of the cake is simply devine. This is a big hit with friends and family!
Voila! Perfectly Rawmarkable carrot cake!