We have been making so many amazing and delicious raw vegan recipes but I felt like something a little lower in calories today so we are going to make a raw carrot cake.

The great part about this cake is that a lot of the bulk is from raw carrots so it's really high in fibre and is full of amazing nutrition which supports improved eye health, improved vision , cancer prevention, anti aging, healthy skin, prevent heart disease, protect healthy teeth and gums and prevention of stroke, the list goes on and your here for the raw carrot cake recipe not a lecture so here it goes! Enjoy it, one of the pleasures of making raw and vegan recipes is that they actually taste incredible to!

Raw Carrot Cake - The Vegan Recipes

Raw Cream Cheese Vegan Recipe

2 Cups of Cashews-( Soaked for a minimum of 4 hours)

16 soaked dates - ( soaked minimum 4 hours )

1/4 teaspoon of sea salt

2 tablespoons of lemon juice- (keep some more aside to add per taste)

1 tablespoon of agave

1/2 teaspoon of vanilla

1 tablespoon of melted coconut oil

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Raw Carrot Cake Vegan Recipe

2  Cups of Carrot pulp (or pack 2 cups of grated carrot but please press out excess moisture)

1 and 3/4 Cups of walnuts

1.5 Cups of dates (soaked minimum 4 hours)

1/2 cup chopped pinapple

2 tablespoons of agave

1/2 cup of sultanas or raisins

1/4 Cup of grated pumpkin

1 teaspoon of vanilla

1/4 teaspoon of ginger

1 teaspoon of cinnamon

1/4 teaspoon of sea salt

1/4 teaspoon of nutmeg

Instructions to make the Raw Carrot Cake

Raw Cream Cheese Icing

Blend all ingredients until a thick paste forms. Check for taste- does it need more lemon juice for your taste buds? Check and add as per needed. If it is to thick you can add a dash of water but it should be perfect. Place in a piping bag and in the fridge for 20-30 minutes to firm up

Raw Carrot Cake

Blend dates and nuts until a doughy mixture forms. Don't over do it! take 1/2 a cup of the walnuts, 1/4 cup of the sultanas and 1/4 cup of the carrot and place aside.  Then add the rest of ingredients to the dates and nuts mixture and pulse until well mixed. It should have a really thick mealy mixture. Place in a bowl.  Now grab the ingredients you placed aside and quickly give them a quick blend so that it's really chunky still- Add this to your mixture and fold in by hand. Press into muffin tins to firm up for 20 minutes in the cooler.

Raw Icing time!

Grab out your raw icing and pipe away! you can alternatively make this into a large cake and then ice the top as you normally would but I love the little cupcakes so pipe nice big spirals of icing. Garnish with chopped dried apricots and walnuts...



Yummoooo

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