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Carrot Cake

Carrot Cake with Vegan Lemon Cashew Cream

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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups cashew (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
  • 1/2 lemon peeled (seeded)
  • 1/2 tsp vanilla powder
  • 2 Tbsp coconut nectar (or to taste, or substevia)
  • pinch of celtic salt
  • coconut water as needed (or sub water)
  • 4 carrots (large, peeled and chunked)
  • 1/2 lemon (peeled and seeded)
  • 2 cups dates (pitted)
  • 1/2 cup apricots (dried, or substitute another 1/2 cup pitted dates)
  • 1 inch ginger (fresh)
  • 2 Tbsp coconut nectar (or sub raw honey or maple syrup)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • pinch of celtic salt
  • sprouted nuts (pecans, walnuts, pistachios, dried fruit, candied citrus zest, flaked raw coconut, its up to your imagination; optional)

Method
 

  1. Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth “cream cheese” frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
  2. Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.
  3. Press half the mixture into a 6″ wide by 3″ deep dish (ideally, use a removable bottom cake pan, I happened to have a 6″ x 3″ glass dish which I lined with saran).
  4. Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
  5. Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
  6. Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
  7. Frost the entire carrot cake and decorate with your choice of toppings.