Raw Vegan Carrot Cake Recipe
If you’re looking for a healthy and delicious vegan and raw dessert, this raw vegan carrot cake recipe is just what you need.
This raw vegan carrot cake recipe is the perfect treat for any occasion.
This cake is tasty and good for you and is made with nourishing ingredients like grated carrots, dates, nuts, and coconut. Plus, it’s easy to make and requires no baking.
If you’re following a vegan or raw food diet or just looking for a healthier alternative to traditional baked goods, this raw vegan carrot cake is a must-try.
Not only is it packed with nutrients and flavor, but it’s also free from animal products and refined sugars, making it a guilt-free indulgence you can enjoy without reservations.
But what makes this raw vegan carrot cake recipe so special?
First and foremost, it’s the ingredients.
Grated carrots provide natural sweetness and a host of nutrients, including vitamin A, potassium, and fiber. Dates add a touch of natural sweetness and a chewy texture, while nuts and coconut provide a satisfying crunch and a boost of healthy fats.
And the frosting, made with cashews, coconut oil, and maple syrup or agave nectar, is creamy, rich, and oh-so-delicious.
So why wait? Get your food processor ready and prepare to whip up a batch of this tasty and healthy raw vegan carrot cake.
How to Make Raw Vegan Carrot Cake?
- 2 cups grated carrots
- 1 cup dates, pitted
- 1 cup nuts (such as almonds or walnuts)
- 1 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
For the frosting:
- 1 cup cashews, soaked for at least 2 hours or overnight
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
In a food processor, combine the grated carrots, dates, nuts, shredded coconut, cinnamon, vanilla extract, and salt. Process until the mixture comes together and forms a dough-like consistency.
Press the dough into a 9-inch springform pan, using your hands or the back of a spoon to distribute it and smooth the top evenly.
To make the frosting, drain and rinse the soaked cashews and add them to a blender along with the melted coconut oil, maple syrup or agave nectar, and vanilla extract. Blend until smooth and creamy.
Spread the frosting over the top of the carrot cake and smooth it out with a spatula.
Place the cake in the freezer for at least 2 hours to allow it to set.
Once the cake is set, remove it from the freezer and slice it into wedges. Serve immediately or store in the refrigerator until ready to serve.
This raw vegan carrot cake is a healthy and delicious dessert that’s perfect for any occasion. Whether you’re following a vegan or raw food diet or just looking for a tasty and nourishing treat, this recipe is sure to satisfy you. Enjoy!
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