{Raw + Vegan} Carrot Cake




4 cups minced carrots (chop then mince a food 

1/2 cup minced walnuts

1/2 cup almond flour not meal

8 Medjool dates soakedhot water for 10 minutes to plump

1 cup dried shredded coconut

1/2 cup raisins

1/2 cup coconut sugar coconut palm sugar

1 tsp vanilla

2 tsp allspice

1 tsp nutmeg

3 tsp cinnamon

1/2 tsp unrefined sea salt

Vanilla Frosting

Vanilla Frosting :

2 1/2 cups raw unsalted cashews (not soaked)

8 Medjool dates

5 tbsp coconut butter not oil

3 tsp lemon juice

1/4 cup agave nectar

4 tsp vanilla

1/2 tsp unrefined sea salt

3/4 cup water or until desired consistency is reached


For the cake :

1. In a food processor, chop then mince the carrots.

2. You’ll want a pulp like consistency. (You don’t juice them.)

3. Place into a large bowl.

4. Combine all remaining ingredients into the food processor and blend until combined.

5. Add to the carrot mixture and combine thoroughly.

6. Form two round cakes and dehydrate for 5 hours each side. (If you don’t have a dehydrator, place them in the oven at the lowest setting and allow the moisture to be removed.)

Recipe Notes

Decor on top is just sliced carrot and dill

For the frosting :

1. Combine all ingredients in the food processor.

2. Puree about 5-7 minutes adding water to reach desired, frosting-like consistency.

3. Add to layers of cake (middle, top and sides) and keep in the fridge until serving time!

Print recipe

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