Enjoy the tasty goodness of a raw vegan carrot cake with a smooth cashew lemon frosting on top. This dessert doesnt make you feel bad, and its full of healthy ingredients that make it a great treat for any event.
Ingredients:
- 2 cups shredded carrots
- 1 cup pitted dates
- 1 cup walnuts
- 1 cup shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- Pinch of salt
- 1 cup cashews soaked for 4 hours
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- Juice of 1 lemon
- Zest of 1 lemon
Instructions:
In a food processor, blend shredded carrots, dates, walnuts, shredded coconut, cinnamon, nutmeg, ginger powder, and a pinch of salt until well combined
Press the mixture into a lined cake pan, forming the base of the cake
In a blender, blend soaked cashews, maple syrup, melted coconut oil, lemon juice, and lemon zest until creamy
Spread the cashew lemon frosting over the carrot cake base
Refrigerate for at least 4 hours to set
Slice and serve chilled
Enjoy
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