I hope you all had a wonderful Easter weekend. On Sunday we enjoyed a lovely, lazy family lunch and I made a raw carrot cake for dessert. I spotted this recipe over on Gather & Feast which is an amazing food blog written by Ashley Alexander. Ashley’s beautiful photos won me over and I knew I had to give her cake a try. I’m happy to say it was a big success! I adapted the recipe slightly so scroll down to see my version and hop over here for the original recipe.
Raw Vegan Carrot Cake
2016-03-28 17:40:55
This delicious and healthy raw dessert is so easy to make.
Gluten free & Vegan
Print
Ingredients
Carrot Cake base
- 4 large carrots, grated
- 2 cups pecan nuts, chopped
- 2 cups dried pitted dates, chopped
- 3 tbsp flax seed
- 2 tsp cinnamon
- 1/2 tsp ground cardamon
- 1 tsp ground turmeric
- 1 tsp freshly grated ginger
- 1 tsp all spice
- 1/4 cup fresh orange juice
Cashew Creme Topping
- 2 cups raw cashews (soaked overnight)
- 3/4 cup orange juice
- 6 dried pitted dates, chopped
- 1 tsp vanilla essence
- 1 tsp orange zest
- Handful extra nuts to sprinkle over the cake
Method
For the Carrot Cake base
- Blend all of the ingredients together in a food processor until smooth
- Line a 20cm round cake tin with glad wrap
- Pour mixture into tin
- Place in freezer to set for 2 hours
- Once firm, carefully remove from tin
For the Cashew Creme topping
- Blend all the ingredients together in a food processor until very smooth
- Spread generously over the carrot cake and top with chopped nuts and zest
Notes
- The cake is very dense and rich, so a small piece is all you need!
- For non-vegans: You can serve with some lightly whipped cream or creme fraiche & drizzle with honey
Adapted from Gather & Feast by Ashley Alexander
Adapted from Gather & Feast by Ashley Alexander
Lanalou Style https://lanaloustyle.com/
Gail
30 March
Very yummy:-) I love the shades of blue in your pics.