Monday, 6 October 2014

Raw Vegan Carrot Cake & Cashew Frosting

LOVE THESE! Perfect for fall (or anytime really) and they are soooo yummy! The frosting is definitely different but it goes really well together! I will be making these over and over again!

Carrot Cake:

  • 1 cup raw walnuts
  • 1 cup medjool dates
  • 2 or 2 1/2 cups grated carrot
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup raisins
Cashew Frosting
  • 1 cup cashews (soaked for at least an hour)
  • 1/3 cup agave
  • 1 tsp lemon juice
  • enough water to create a frosting texture 
  • Blend all carrot cake ingredients together in a food processor
  • Press ingredients into loaf tins (or muffin or a pan)
  • Place in fridge
  • Put all cashew frosting ingredients into a food processor and then place on top of cake
  • I made 6 cakes in little loaf pans!
Nutritional Facts: (Makes 6)
Per Serving:
Calories: 431
Fat: 22.1 g
Protein: 7.5 g
Carbohydrates: 39 g
Fiber: 4.3 g