Truly the most delicious raw vegan carrot cake you will ever taste!
I truly believe that this is one of the best raw vegan recipes I have ever put together ... you just got to try this!
With only 8 ingredients and 2 steps, you gotta try my recipe ...
My Raw Vegan Carrot Cake
5 medium to large carrots, washed, peeled and chopped
2 cups Medjool dates, pitted
1/2 cup chopped pineapple
1 cup raw shredded coconut
a good pinch of Celtic sea salt
a pinch of raw vanilla
1 tsp of pumpkin pie spice (consists of cardamon, ginger, cinnamon, clove, nutmeg, all spice - can be substituted with cinnamon)
2 cups truly raw organic cashews
juice from 2 lemons
6 Medjool dates, pitted
pinch Celtic sea salt
pinch raw vanilla
1 Tbsp coconut oil
*water only as needed (about 1/4 cup or less)
1. Prepare the icing first. Place the lemon juice in your Vitamix blender first. Add the remaining ingredients, except for the water. Now blend. As the ingredients start to get stuck at the bottom of the blender, add a bit of water. Do not add too much water. Only add as much water as you need to get the mixture moving. I recommend no more than 1/4 cup of water. Use the mixing tool to help with this.
2. Blend the ingredients for a minute or 2 until it is creamy and smooth. Refridgerate this icing while you make the cake.
3. Now make the carrot cake. Place your carrots in your food processor first. Then add the remaining ingredients and start by pulsing and then processing for a few minutes. Scrape down the sides of the processor basin a few times and continue to process. You may have to do this a few times before it is all incorporated. Do not over process. You are looking for a moist slightly crumbly texture. (Check out my YouTube video for this recipe to see what the texture should look like here.)
4. Now for the assembly. Place the carrot cake mixture at the bottom of your pie plate (I use a 9" round glass pie plate). Top with the cashew lemon icing. Decorate as you desire (I like to use shredded coconut, grated carrot, ground pecans, etc.).
***Make sure to refrigerate your cake for at least an hour before serving so it sets. I like to refrigerate for 2 to 3 hours for best results.
Enjoy this lovely and truly guilt free dessert!
Peace and live raw:)