This delicious raw vegan carrot cake with orange cashew cream is so simple and easy to make! Enjoy this tasty and guiltless treat with your family and friends!
For the ingredients, you will need the following:
Cake Ingredients:
-2 cups grated carrots
-3/4 cup oat flour (I personally make my own flour by blending the oats in a high-speed blender. The brand of raw oats that I use is Montana Gluten-Free Raw Oats)
-3 ounces reduced-fat shredded coconut
-1 cup medjool dates (pre-soaked for 30 minutes)
-1/4 cup raw walnuts
-1 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon nutmeg
Orange Cashew Cream Ingredients
-3/4 cup raw cashews (pre-soaked for 2 hrs)
-1/2 cup orange juice
-1 tablespoon lemon juice
-2 medjool dates
-1 teaspoon vanilla extract
2) Spread out the cake into a 9-inch springform pan. Set aside while making the orange cashew cream.
3) For the orange cashew cream, combine all of the cream ingredients into a high-speed blender and blend until smooth. Pour the cream over the cake and spread evenly.
4) Freeze the carrot cake for approximately 2 hours. Decorate the top with orange and lemon zest. Enjoy!
Raw Vegan Carrot Cake w/ Orange Cashew Cream (SOS-Free)
Ingredients
Cake Ingredients
- 2 cups grated carrots
- 3/4 cup oat flour I personally make my own flour by blending the oats in a high-speed blender
- 3 ounces shredded coconut reduced-fat
- 1 cup medjool dates pre-soaked for 30 minutes
- 1/4 cup raw walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Orange Cashew Cream Ingredients
- 3/4 cup raw cashews pre-soaked for 2 hrs
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 2 medjool dates
- 1 teaspoon vanilla extract
Instructions
- Combine all of the cake ingredients into a food processor with the "S-blade" and process until all the ingredients are well incorporated.
- Spread out the cake into a 9-inch springform pan. Set aside while making the orange cashew cream.
- For the orange cashew cream, combine all of the cream ingredients into a high-speed blender and blend until smooth. Pour the cream over the cake and spread evenly.
- Freeze the carrot cake for approximately 2 hours. Decorate the top with orange and lemon zest. Enjoy!
Looking for more delicious and healthy plant-based recipes? Check out my recipe book that has over 160 nutritious low-fat and oil-free recipes that are both simple and tasty!
Recommended Recipes:
Raw Vegan Chocolate Strawberry Ice Cream
Coconut Chocolate Date Balls
Raw Vegan Chocolate Covered Strawberries
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