carrotcake7_thumb.jpg

{Raw, Vegan} Carrot Cake

Hey guys!
If you’re here from Instagram (@amandafroelich), welcome! Naturally Ashley shared a picture of this carrot cake I made for her and Chris Kendall’s departure here at the Farm of Life.

carrotcake

Nope. It’s not 80 / 10 / 10 (unless you go fat-free for a day or two), but then again I don’t always really care about this when I’m making delicious treats for people to enjoy.

carrotcake1

I mean, they’re called “treats” for a reason. So enjoy this scrumptious, healthy, and wholesome {raw, vegan} carrot cake. You won’t be sorry you’re filling your body with such goodness!

{Raw, Vegan} Carrot Cake

Preparation: 20-30 Minutes (Not including dehydrating time)

Serving Size: 10-12 slices

carrotcake7

Ingredients:

Cake:

2 Cup Walnuts

2 Cup Dates

4 Cups Carrot Pulp (Yeee! Excuse to make carrot juice!)

2 tsp Cinnamon (or 4, if you’re like me and looooove cinnamon)

1 tsp Ginger

A Dash or two of Nutmeg

1/4 tsp Sea Salt

1 1/2 Cup Raisins

 

Frosting:

1 Cup Cashews (soaked for 2 hours) + (Optional) 1/4 cup Coconut Meat

6 Pitted Dates

Dash of Sea Salt

1 tsp Lemon Juice

Water

carrotcake3

Directions:

1)  Process dates and walnuts in a food processor fitted with the S blade until they resemble a Larabar mix.

2) Either add your carrot pulp and spices, or add spices and mix once more, then combine by hand in a medium-sized bowl with your carrot pulp.

3) In a medium-sized bowl, add your ingredients, carrot pulp, and date-walnut mixture. Combine until well-formed.

4) In either cupcake tins, or in a cheesecake pan, sprinkle some shredded coconut on the bottom, and push the carrot cake mixture into the pan(s).

Pssst – this is optional: sometimes I dehydrate the cake, and/or take the cupcakes out of the tin to dehydrate separately for 3-4 hours. This way they become more cake-like.

(The cake below has been dehydrating for 4 hours. It’s a little cracked, but still moist and retains shape.)

carrotcake4

5) If you skip dehydration, place your cake / cupcakes in the fridge for at least 1 hour. While it’s chilling….

6) In a high-speed blender, combine all frosting ingredients (with a tiny addition of water if needed) until smooth and creamy.

carrotcake2

7) Once you take your cake out, frost evenly with love. Slice, enjoy, love carrots!

carrotcake7

I hope you guys enjoyed this recipe! If you want more, sign up for my newsletter (and get the free E-book, “Bloom Raw… On a Budget!” You won’t be disappointed!

Oooooh, and big things are coming! Keep an eye out – Bloom is on a BIG mission! XO

Amanda Froelich