I used to love the spicy flavor of carrot cake before I became vegan. The texture of this raw and vegan version of carrot cake, is amazing. It’s creamy, moist, nice and smooth. I’m not even exaggerating when I say, this is the best cake I have ever tasted in my life. I think I fell in love a bit with myself, and the cake of course, after trying this recipe.
Servings: generous 6
1 cup shredded raw carrot
1 cup raw nuts (I used mix of walnuts, cashews, almonds and pecans, but you can use only walnuts if you like)
1 cup raw Medjool dates, pitted
1 cup dried unsweetened coconut
1 tsp vanilla extract
1 tsp Masala Spice mix (you can use pinch of cinnamon, ginger, cloves, nutmeg instead)
1/3 cup of raisins (or dates)
1/3 chopped raw walnuts
1 cup raw cashews
2 tbsp Extra virgin coconut oil
2 tbsp Coconut Syrup
2 tesp Vanilla extract
1 tbsp lemon juice
Turn your finely chopped carrots into shredded carrot in the food processor, then scoop into a bowl. Puree one cup of nuts in the food processor, add dates and blend into a sweet paste. Add walnut-date paste into a bowl with shredded carrots. Stir and mash in together and add in dried coconut, vanilla and spices. Then add raisins (dates) and chopped walnuts and mix well. Shape the carrot cake into a cake mold or with your hands onto a plate. Chill in the fridge to help to firm up.
Blend all ingredients together in the food processor. It makes the blending easier to soak cashew nuts overnight or some hours. This time I only soaked cashews for 20 minutes, while I was making the cake, and my icing turned out to be just perfect!
Cover the cake with the icing and serve. Go on and fall in love with it yourself!