Raw Vegan Carrot Cake with cashew cream frosting

Giving up animal based products and choosing to be consciously aware of where the food we eat comes from isn’t easy. I only had a chat with my girlfriend about this last week. It isn’t easy. 

I still miss things like cheddar, especially the nutty aged Comte that I used to buy yearly at the cheese market. 

Meat was actually the easiest thing to forget, it’s the blood and flesh part that makes it so. But dairy products that come is shiney tubs or cute little artisan products aren’t so easy to get past because there is no fleshy visual. 

It’s why I was so delighted to learn of the array of alternative vegan option recipes I could make using cashew and avocado as a replacement to cheese- which was the hardest thing for me in my vegan transition. 

Which is why this raw vegan carrot cake with creamy cashew butter makes me so happy ☺️☺️☺️ it tastes so similar to the old non vegan version except to be honest – better! It is more decadent and moist and fuller on the flavour department. 

If you are or are not vegan – you have got to try this! Good luck and remember to soak your cashews overnight first! 

Raw Vegan Carrot Cake with creamy cashew butter frosting

Recipe: this makes for two people – just double if you are making for 4 etc. 

2 carrots grated 

1 cup of mixed nuts (walnuts and hazelnuts is what I had in my cupboard)

1 cup medjool dates

1/4 cup of cranberries 

1/2 cup unsweetened shredded coconut

3/4 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

1 large spoon of coconut butter 

1 tsp of vanilla 

Cashew Cream Butter frosting:

1 cup raw cashews, soaked overnight

1/4 cup water

3 tbsp raw agave nectar

1 tsp vanilla

The juice of 1/2 lemon

Generous pinch of salt

1/3 cup coconut oil

Directions :

Mix the base layer cake ingredients in a food processor, the grated carrot, nuts etc. Until it becomes a stuffing like consistency with a sticky touch to it. 

Set aside. 

Mix the frosting ingredients in a food processor until it becomes a dense cream. 

Set aside. 

Layer the cake with a base then add a layer of cream frosting and repeat until it reaches two or three layers and spread a thick layer on top. 

Place in the freezer for 50-60 minutes. 

Take it out and let it set aside for about ten minutes. 

Then enjoy this boisterous jammed with goodness raw cake! 


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