Carrot Cake with Vegan Lemon Cashew Cream - Raw Food Magazine

Carrot Cake with Vegan Lemon Cashew Cream

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Carrot Cake with Vegan Lemon Cashew Cream Cheese Frosting
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
1hr
1hr
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Carrot Cake with Vegan Lemon Cashew Cream Cheese Frosting
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
1hr
1hr

If you’re a gardener, now might be just about the right time to start pulling up some of your carrots. And what could be a better use for fresh carrots than this gorgeous carrot cake with “cream cheese” frosting? Mm.

A deliciously moist carrot cake is one of life’s great pleasures. It really is a testament to this maybe under-appreciated little root vegetable that it can compete on the same stage as chocolate cakes and fruit cakes and hold its own. And with a delectable lemon cashew frosting, you’ll be hard pressed to find a better cake anywhere.

If you’re a gardener, now might be just about the right time to start pulling up some of your carrots. And what could be a better use for fresh carrots than this gorgeous carrot cake with “cream cheese” frosting? Mm.

A deliciously moist carrot cake is one of life’s great pleasures. It really is a testament to this maybe under-appreciated little root vegetable that it can compete on the same stage as chocolate cakes and fruit cakes and hold its own. And with a delectable lemon cashew frosting, you’ll be hard pressed to find a better cake anywhere.

Ingredients
Lemon Cashew “Cream Cheese” Frosting
Carrot Cake
Servings:
Units:
Directions
Prep
15 min
Total
1 hr
  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.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep. I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

Carrot Cake

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Votes: 1
Rating: 5
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Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.

 

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