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Raw Mandarin Carrot Cake with Lemon Cream

This raw delight is easy to prepare, filled with carrots, and oh so satisfying. The mandarins add a subtle citrus sweetness to the cake itself, while the tart lemon cream acts to balance it out. Since turmeric was used to brighten the cream, a hint of ginger also teases the taste buds. It’s a moist cake with a creamy filling that you won’t have to be guilty about. What more can you ask for?

Raw Mandarin Carrot Cake with Lemon Cream

Ingredients

Mandarin carrot cake

  • 3 medium carrots, grated
  • 4 mandarins, peeled
  • 1/3C dates or liquid sweetener
  • 4T coconut oil
  • Handful of walnuts

Lemon cream

  • 1C cashews, soaked for at least 2 hours
  • Juice of 2 lemons
  • 2T liquid sweetener (although I wouldn’t recommend coconut nectar; the flavor is too strong)
  • 4T coconut oil
  • Just enough water to blend
  • Turmeric

Preparation

  1. For the carrot cake, ensure that as much juice from the grated carrots have been squeezed out. Combine all the ingredients for the cake in a food processor, and process until well combined. Form into whatever shape you want. If it is a bit too wet, add a bit more walnuts or alternatively dehydrate for a couple of hours.
  2. To make the lemon cream, blend everything but the coconut oil. Once very smooth, add the coconut oil. To brighten the color  add some turmeric powder. This really depends on how much color or gingery taste you want to add. I think I must’ve added around 1/2 teaspoon. Set aside.
  3. Start with a carrot cake layer, and put a dollop of cream on top. Build up each of the layers whatever way you’d like. Top with cranberries and walnuts.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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