Print
Raw Carrot Cake
A vegan version of a traditional cake
Prep Time 20 minutes
Total Time 3 hours 30 minutes
Servings 16 Servings
Author Sareena's Food
Cake
-
1 1/4
Cups
Pitted Dates
-
1
Cup
Shredded Carrots
-
1/3
Cup
Shredded Coconut
-
1
Cup
Pecans
-
1/4
Cup
Coconut Oil
melted
-
1/2
Cup
Pineapple
-
1
tsp
Cinnamon
-
1/2
tsp
Ground Ginger
-
1/4
tsp
Ground Nutmeg
-
1/4
Cup
Coconut Flour
Topping
-
1
Cup
Soaked Cashews
soak overnight
-
4
Tblsp
Coconut Oil
melted
-
1/4
Cup
Coconut Milk
-
1
tsp
Vanilla
-
2
Tblsp
Maple Syrup
Cake
-
For the bottom layer, pulse the dates until it forms a ball.
-
Add the coconut flour, pineapple, pecans, carrots, 1/4 cup coconut oil, nutmeg, cinnamon and ginger. Mix until it's all combined.
-
Spread the mixture into a springform pan and put into the freezer while making the topping.
Topping
-
In a blender combine the soaked cashews, vanilla, 4 Tblsp coconut oil, coconut milk and maple syrup. Blend until it is smooth.
-
Spread over the bottom layer and freeze for 3 - 4 hours.