





An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had... ever, ever, ever! Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting. Sweet decadence that tastes like food fit for the Gods. The stuff dreams and Birthday's are made of... in fact I made this lovely little creation for my husband's Birthday and he absolutely loved :)





Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

Proving once again, we literally can have our (carrot) cake and eat it too... no sacrifices to our tastebuds, health or beauty here! Nope! We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

Please enjoy this little slice of heaven. I made a smaller 6 inch cake with a glass dish I had in the cupboard. I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles. Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand. If you want to make a larger cake just double the recipe. I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.







This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying)

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep... + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)

1/2 lemon peeled, seeded

1/2 tsp vanilla powder

2 Tbsp coconut nectar or to taste (or sub stevia)

pinch of celtic salt

coconut water as needed (or sub water)

Carrot Cake

4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)

1/2 lemon peeled & seeded

2 cups pitted dates

1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)

1 pinky fresh ginger

2 Tbsp coconut nectar (or sub raw honey or maple syrup)

1 tsp cinnamon

1/2 tsp vanilla powder

pinch of celtic salt

Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest * , flaked raw coconut... its up to your imagination!

Method

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake. Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together. Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran). Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour. Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight. Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles) Frost the entire cake and decorate with your choice of toppings.

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version? Share it below for a chance to have me recreate it for you!

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All Love,

Juliane

Thank you for visiting :)

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