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Raw Vegan Carrot Cake

The very first time I made this cake, it looked a bit like a stack of veggie hamburger patties. I chose to up my video game a bit by making a larger cake and decorating it with dehydrated pineapple flowers

Exactly like the one in the new photos if you desire to make a 6 inch cake. You must double the dish.

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I took the mixture and pressed it into a 6-inch cake ring. lined with. acetate . That is how I got the sides to be smooth and even. The recipe can be pressed into practically any shape. Feel complimentary to use a muffin tin, tart pan, ramekins, loaf pan … whatever you have around.

raw-vegan-carrot-cake I suggest making this cake 24 hr before you want to eat it. The taste and texture improve as it sits in the fridge. It truly begins to seem like cake!

Crucial note: To get super smooth icing, make sure you soak your cashews for a couple of hours!

This raw vegan carrot cake is remarkably filling. The recipe below will feed 8 individuals with cupcake size parts.

Double the recipe for the 6-inch sized cake that is in the pictures Active ingredients.


Carrot Cake.

  • 2.5 cups shredded carrots.
  • 1 cup unsweetened shredded Coconut.
  • 1 cup pitted dates.
  • 1 tsp cinnamon.
  • 1 inch fresh ginger, grated.
  • 1/4 tsp allspice (optional).
  • 5 tbsp coconut flour.
  • 1/2 cup path mix or mixed nuts that have actually been taken in hot water for 10 minutes and drained.
  • Maple Cashew Icing.
  • 1 cup cashews (soaked overnight).
  • 1/3 cup coconut oil.
  • 3 tablespoon maple syrup.
  • 1/2 tsp vanilla.
  • 2 tsp lemon juice.
  • Instructions.

Squeeze as much liquid out of the carrots as you can.

  1. Combine the carrots, coconuts, dates, spices and coconut flour in a food mill and pulse till they come together. Try pushing some in between your fingers to ensure it’s sticking.
  2. Stir in the path mix.
  3. Prepare the pan of your option by lining it with parchment paper.
  4. Press the mixture into the pan securely and then position your cake into the freezer while you make the frosting.
  5. Put all the frosting active ingredients into a high-powered blender or food processor. Mix up until entirely smooth. If it get’s warm while you are blending it, let it cool a bit before frosting your cake.
  6. Utilizing a balanced out spatula or big spoon, spread out the frosting over the top of the cake of cupcakes. If you are making a layer cake, be careful not to overfill or you might get some spillage out the sides.
  7. Leading with coconut or nuts and dried fruit.
  8. Chill until prepared to serve, best consumed 24 hours after making.

Article source: http://theblenderist.com/raw-vegan-carrot-cake/

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