RAW CARROT CAKE WITH VEGAN CREAM CHEESE FROSTING
It’s tender, it’s cakey, it’s naturally sweetened, it’s topped with an optional but swoon-worthy vegan cream cheese “frosting,” and it’s all yours in just 10 basic ingredients and 30 minutes. Let’s do this!
The base of this cake starts with blended dates and walnuts. Then we add shredded carrots and plenty of vanilla and spices for added warmth and flavor.
Tender, 30 minutes to create, and topped with a optional cheese cream frosting!
PREP TIME
30 minutes
TOTAL TIME
30 minutes
Servings: 16
(Slices)
Category: Dessert
Freezer Favorable 1 month
Does this keep? 1 Week
1/2 cup coconut lotion or full-fat coconut milk
1 teaspoon vanilla extract
CAKE
2 cups packaged pitted medjool dates (quantified after pits removed)
2 1/2 cups walnuts that are uncooked
Extract
3/4 teaspoon ground ginger
1 pinch nutmeg
1/2 cup coconut milk (or sub almond milk )
1/4 cup raisins
Directions
- Rinse and drain. Add into a blender together with lemon juice, cream, maple syrup, and vanilla and mix on high until smooth and creamy scratching on side. Cover and refrigerate to cool.
- With the grater attachment or a box grater grate the carrots and set aside.
- To a large (at least 7-cup) food processor, put in the pitted dates and mix until little pieces remain or a ball types. (Smaller food chips may be used - that the components simply have to be mixed in batches as not to overflow the bowl.
- In this food processor, add spices, ginger, vanilla, and the walnuts. Blend till a meal is accomplished. Add dates back , together with carrots, till the carrots along with a dough creates are integrated, and pulse in dimensions. Be mindful not. You're trying to find a dough, maybe not a purée.
- Transfer mixture to a mixing bowl. Add raisins and flour and stir to blend. By mixing lightly rather than mixing in a food processor, you may keep a milder, less compact, more"cake-like" texture. Once blended, place aside.
- Get a 7-9 inch springform pan (or large cake pan or a 8x8-baking dish with large borders ) by incorporating parchment paper across the sides and bottom. Add the cake mix, and then spread and press to package. Utilize a thing, including a drinking glassto assist press everything. Wrap it if the mix sticks to the glass. (NOTE: you might also spade and roll them into chunks to appreciate as cake snacks )
- You may enjoy the cake lifting or slipping the cake from its pan. If incorporating the sandpaper, then pour on and tap any air bubbles out. Then put on a baking sheet (to maintain flat ) and freeze for 3-4 hours or until the frosting is semi-firm into the touch.
- To function, be sure that the cake is not completely frozen so it is soft enough to reduce (allowing it thaw on the counter for 30 minutes in case help). Use a knife to eliminate pieces and enjoy.
- It is best like slightly chilled (not frozen). The frosting can start to get soft, although you may let it sit at room temperature as many as two hours.