Simple and healthy raw vegan, whole food plant based and oil-free Carrot Cake!
Carrot Cake Filling
1 1/2 cups walnuts
1 1/2 cups almond meal
2 tablespoons psyllium
2 tablespoons pumpkin pie spice
1 1/2 cups raisins
1/2 cup shredded carrot
2 tablespoons almond butter
Cream Cheese Frosting
1 cup cashews, soaked 2 hours
4 tablespoons date syrup or maple syrup
1/2 cup coconut cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
To make the carrot cake filling, add the walnuts to a food processor and process until a fine meal is formed. Add the almond meal, psyllium and pumpkin pie spice and process until well combined. Add the raisons, shredded carrots and almond butter and briefly process until the mixtures is well combined and sticky. Press into a parchment lined 7”x7” cake pan. Set aside
To make the cashew cream cheese frosting, add the cashews, date syrup, coconut cream (or full fat coconut milk), lemon juice, and vanilla extract to a blender. Purée until very smooth. Pour over the prepared carrot cake and and refrigerate about 2 hours, or until the frosting is set.
You can stack pieces of the carrot cake after everything is set to create a layered look or enjoy it as is!
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4 янв 2020
