Carrot Pasta & Coconut Almond Sauce

Helloooo friends! Thanks for checking out my blog! This recipe is inspired by another blog post I found but seemingly disappeared from this thing called the inter web. Actually I probably just can't find it (oops.) This is my adaptation and I love it!!! The best part about raw vegan food is it not only tastes delicious but it leaves you full without feeling sick. I love this recipe and I hope you will too! ( you will, don't worry )

Start by shredding the carrot into ribbons. You can make this with a julienne peeler or just with a regular peeler like I did. I used regular big carrots and used 2. How many you use is up to you! It should end up looking something like this!

Next is the sauce! This will make enough for two large servings!

• heaping 1/2 cup of almond butter
• 2 dates
• 1 tbsp apple cider vinegar
• 1 tsp curry powder
• 1/2 or 1 tsp grater ginger according to your taste
• 1/4 tsp cayenne (optional)
• 1/4 cup coconut milk (the thick kind)
• 1/4 cup water

Next mix the carrots and half of the sauce and mix together. Put on anything else you want like spinach or peppers or leave it plain! :) Here is the final look!

I hope you enjoyed this post! If you are looking for more recipes check out Confetti Celebrations! Her blog is absolutely beautiful and has more than just recipes! I love it! Go and check it out and I'm sure you will love it like I do!

Thanks for checking out my blog and go ahead and make this and tell me what you think!

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 

Steps:

• 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

ENJOY!!!!