Print

Living Carrot Cake (Vegan)

Print Recipe

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

Ingredients

Scale

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

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

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

Find it online: https://life-in-bloom.com/raw-vegan-carrot-cake/