Raw Vegan Carrot Cake

Looking through my recipe index I realize I have way too many recipes containing bananas... no bake chocolate banana cake, banana muffins, banana pancakes, banana crepes?? I guess that proves to you my love for bananas. To switch things up a bit, here's a vegan recipe for all my vegan readers out there. I decided to bake a raw dessert a few days ago and decided on carrot cake. I did my research and realise that most recipes contain roughly the same ingredients.

To name a few - Carrots (duh), nuts, nutmeg, cinnamon, dates and coconut. I thought this would be a really easy recipe to recreate and so i did!



I even went to search everywhere for a springform pan (ah typical jas) and I was rather bumped out when i found out that the supermarket near my house does not stock any springform pans (WHAT).

And as usual, mothers do what they do - save the day!!!

The supermarket she went to however, only stocks a medium size springform pan meaning my pan was about 11inch? But that's okay because i could get started on my raw vegan carrot cake!!!

Therefore, don't worry if your layers are thicker than mine. That's because my pan is a big one. And again, silly me. I could have skipped the layering but obviously i didn't...

My whole family loved the cake (even my grandma) and since my grandma loves coconut, i was thinking of baking a coconut cake for her. Both my mum and my grandma don't take dairy and they always so happen to be my guinea pigs when i create a new recipe. hehehe



Raw Vegan Carrot Cake

Ingredients - Cake: 1 1/2 cup oats 1/2 cup shredded coconut 2 cups pitted Medjool dates 3 large carrots (peeled and chopped) 1/3 cup pumpkin seeds 1 tsp cinnamon 1/2 tsp nutmeg

Ingredients- Cashew Cream Frosting 2 cups cashews (soaked) 2 tbs lemon juice 2 tbs coconut oil (melted) 1/3 cup agave/honey/maple syrup 2/3 cup water

Directions - Cake: Combine all ingredients in a blender till they clump together If your blender is small, half the ingredients and repeat the step twice (that way your blender will not overwork)

Directions - Cashew Cream: Blend all ingredients in a blender until you get a smooth texture You might need to add more water to achieve a desired consistency

Now to make the layers! Take your springfoam pan and press in half of the cake mixture Place half of the cashew cream frosting on top Set it in the freezer for 30 minutes Repeat steps 1 & 2 again Set the whole cake in the fridge overnight

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