Raw Food Magazine

Carrot Cake with Cashew Cream Cheese Frosting

Prep

30Min

Total

30Min

Servings

Ingredients

Level

Easy

Prep

30Min

Total

30Min

Servings

Ingredients

Level

Easy

Recipe by:Emily Von Euw

Carrot Cake with Cashew Cream Cheese Frosting

Prep:30MinTotal:30MinServes:8

Ingredients

Cashew Frosting

2cupscashews(preferably soaked for a couple hours)
1-2Tbsplemon juice
2Tbspliquid coconut oil
1/3cupmaple syrup
water(as needed)

Cake

2carrots(large, peeled)
1.5cupsoat flour(or buckwheat flour)
1cupdates
1cupdried pineapple(or more dates)
0.5cupdried coconut
0.5tspcinnamon

Directions

Frosting

Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

Cake

Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly

Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard.
Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want.
Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

Ingredients

Cashew Frosting

2cupscashews(preferably soaked for a couple hours)
1-2Tbsplemon juice
2Tbspliquid coconut oil
1/3cupmaple syrup
water(as needed)

Cake

2carrots(large, peeled)
1.5cupsoat flour(or buckwheat flour)
1cupdates
1cupdried pineapple(or more dates)
0.5cupdried coconut
0.5tspcinnamon

Directions

Frosting

Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

Cake

Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly

Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard.
Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want.
Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

Directions

Frosting

Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

Cake

Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly

Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard.
Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want.
Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

Notes