Living Carrot Cake (Vegan)

If you’re here from Instagram (@amandafroelich), welcome! Naturally Ashley shared a picture of this carrot cake I made for her and Chris Kendall’s departure here at the Farm of Life.

Nope. It’s not 80 / 10 / 10 (unless you go fat-free for a day or two), but then again I don’t always really care about this when I’m making delicious treats for people to enjoy.

I mean, they’re called “treats” for a reason. So enjoy this scrumptious, healthy, and wholesome {raw, vegan} carrot cake. You won’t be sorry you’re filling your body with such goodness!

Living Carrot Cake (Vegan)

Print Recipe

This plant-based, living foods carrot cake is blooming with nutrition and flavor.

• Author: Life in Bloom
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 18 1x
• Category: Dessert
• Cuisine: Live Food
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cake:

• 2 cup Walnuts
• 2 Cup Dates
• 4 Cups Carrot Pulp (the leftovers from making carrot juice)
• 2 tsp Cinnamon (or 4, if you’re like me and love cinnamon)
• 1 tsp Ginger
• A Dash or two of Nutmeg
• 1/4 tsp Sea Salt
• 1 1/2 Cup Raisins

Frosting:

• 1 cup Cashews (soaked for 2 hours) + (Optional) 1/4 cup Coconut Meat
• 6 Pitted Dates
• Dash of Sea Salt
• 1 tsp Lemon Juice
• Water

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Instructions

1. Process dates and walnuts in a food processor fitted with the S blade until they resemble a Larabar mix.
2. Either add your carrot pulp and spices or add spices and mix once more, then combine by hand in a medium-sized bowl with your carrot pulp.
3. In a medium-sized bowl, add your ingredients, carrot pulp, and date-walnut mixture. Combine until well-formed.
4. In either cupcake tins, or in a cheesecake pan, sprinkle some shredded coconut on the bottom, and push the carrot cake mixture into the pan(s).
5. Pssst – this is optional: sometimes I dehydrate the cake, and/or take the cupcakes out of the tin to dehydrate separately for 3-4 hours. This way they become more cake-like.
6. If you skip dehydration, place your cake/cupcakes in the fridge for at least 1 hour. While it’s chilling….
7. In a high-speed blender, combine all frosting ingredients (with a tiny addition of water if needed) until smooth and creamy.
8. Frost the cupcakes or cake and serve chilled. Store in an airtight container for up to 14 days.

Nutrition

• Serving Size: 18

Keywords: live food, vegan, carrot cake, minimalist baker, recipe, easy carrot cake recipe, vegan recipe,

7) Once you take your cake out, frost evenly with love. Slice, enjoy, love carrots!

I hope you guys enjoyed this recipe! If you want more, sign up for my newsletter (and get the free E-book, “Bloom Raw… On a Budget!” You won’t be disappointed!

Oooooh, and big things are coming! Keep an eye out – Bloom is on a BIG mission! XO

Amanda Froelich