Reimagining a classic dessert as a raw vegan treat, made with almonds, walnuts, raisins and shredded carrot.
Ingredients
Carrot Cake:
1½ cups walnuts, ground into a fine meal
1½ cups fine almond meal
2 tablespoons psyllium
2 tablespoons pumpkin pie spice
1½ cup raisins
½ cup shredded carrot
2 tablespoons coconut oil
2 tablespoons almond butter
Frosting:
3 dates, pitted
1½ cups cashews, soaked 2 hours or overnight
⅓ cup water (plus more as needed)
⅓ cup coconut oil, melted
juice of 1 lemon
1 tablespoon agave, maple syrup, or date syrup
1½ tablespoons non GMO soy lecithin granules
Instructions
For the carrot cake:
Line an 8" square cake pan with plastic wrap that goes all the way up the sides.
To make the carrot cake, place the walnuts into a food processor with the S blade. Pulse until the walnuts have been turned into a fine meal. Add the almond meal, psyllium and pumpkin pie spice and pulse until well combined. Add the raisins, shredded carrot, coconut oil, and almond butter. Pulse a few more times until the dough begins to stick together. Make sure everything is well mixed.
Press the carrot cake layer into an 8" square lined in plastic. Press firmly into the pan. Set aside.
For the frosting:
Place the dates, cashews, water, coconut oil, lemon juice, agave, and lecithin granules in a blender and blend until smooth. This is a very thick mixture and you might need to add a little more water to help the blender work the mixture. When the mixture is completely blended, pour on top of the carrot cake mixture that is pressed into the pan. Place in the refrigerator and allow to chill for 1-2 hours, or until the frosting is set.
Remove the carrot cake from the pan and store refrigerated on a tray covered with plastic. for up to a week. Garnish with carrot curls and chopped walnuts if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/carrot-cake-raw-vegan/