Raw Vegan Carrot Cake
For the Carrot Cake:
2 cups Carrot pulp *
½ cup Raw pecans, soaked 6 hours, drained & rinsed
1cup Medjool dates, soaked, pitted and peeled
½ cup Shredded coconut
1 apple Fuji, cored and cut into medium pieces
Ginger Fresh – about a thick quarter size
½ tsp. Pure vanilla extract
½ tsp. Cinnamon
Put the dates into the food processor, chop. Add the coconut, vanilla and cinnamon. Blend well. Set aside.
Place the apple into the food processor. Blend until the apple is coarsely shredded. Add the carrot pulp and fresh ginger. Blend. Add the other ingredients.
Do not over process.
* Carrots. I found it does work best to use carrot pulp rather than grated carrots. The grated carrots give more moisture, BUT the cake is still very good.
For the Frosting:
1 ¼ cup Raw cashews, soaked 6 hours, drained and rinsed
½ tsp. Vanilla powder
1 tbsp. + 2 tsp. Lemon juice
3 Medjool dates, rinse, peeled, pitted
1/3 cup water; more or less for desired consistency
In a high speed blender, blend all the above ingredients, minus the water.
Add the water slowly using just enough to blend to make it creamy. Pour into a small bowl and set aside.
~ Line an 8 X 8 glass baking dish with plastic wrap or wax paper. Press the cake mix evenly into the dish. Add the frosting on top. Place onto the freezer for one hour. Lift out, cut into desired serving portions. Enjoy!
~ I did not have enough Medjool dates, so I added organic raisins. It worked well, and was very good.