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Food Monster - Recipes

Double Decker Carrot Cake [Vegan, Gluten-Free]

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No-bake carrot cake with a silky cashew cream cheese frosting? Yes please! If you like carrot cake, you will love this cake that has zero consequences. You can eat this vegan carrot cake for breakfast, lunch dinner, or dessert, guilt free!

Double Decker Carrot Cake [Vegan, Gluten-Free]

Ingredients

Cream Cheese-y Frosting:

  • 2 cups soaked cashews
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup whole coconut milk (from the can)
  • 1/4 cup fermented coconut water or lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon pineapple juice
  • 1 tablespoon lemon juice

Carrot Cake:

  • 4 cups carrot pulp or grated carrot shreds
  • 2 cups pitted dates
  • 1 cup frozen, fresh or canned pineapple (canned will be slightly sweeter but you sacrifice the raw)
  • 1 teaspoon cinnamon
  • 1/2 cup unsweetened coconut flakes

Preparation

  1. Soak cashews for about four hours, then rinse.
  2. Combine all the carrot cake ingredients in a high-speed blender and blend until completely smooth. Scrape down the sides for even blending every minute or so.
  3. Press into a pan (I used an 8-inch springform).
  4. Blend all of the cheesecake ingredients in a high-speed blender on high until completely smooth. This will take a couple minutes blending on high to make completely smooth.
  5. Pour frosting on top of carrot cake.
  6. Refrigerate for more of a frosting consistency or freeze for a more cheesecake consistency for at least 4-6 hours.

Nutritional Information

Total Calories: 3761 | Total Carbs: 307 g | Total Fat: 237 g | Total Protein: 69 g | Total Sodium: 2244 g | Total Sugar: 213 g

Notes

If you aren't sure how to get just the cream from a can of coconut milk, simply refrigerate it overnight and scrape off the solid cream that's risen to the top. Also, the liquid from the can is great to use in smoothies!

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


 

 

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31 comments on “Double Decker Carrot Cake [Vegan, Gluten-Free]”

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Κρισελντα Σονγαλια Δρολια
7 Days ago

My kind of sweet for the Christmas eve.


Reply
Lauren Duffy
11 Days ago

Gillian Duffy


Reply
Kris Foster
11 Days ago

Meaghan Penrod


Reply
Elizabeth MG
11 Days ago

The nutrition #s were off the chart! Hopefully that wasn't per slice!


Reply
One Green Planet
04 Dec 2017

The nutrition information on this post reflects the total calories in the cake- to get the information per-slice you would just divide by how many slices! Hope this helps!

Amy Mauritzen
11 Days ago

Robyn Mauritzen


Reply
Marta Ciucani
11 Days ago

Elisabetta Santarelli


Reply
Elisabetta Santarelli
02 Dec 2017

Amazing 😍

Amanda Spagnolo
11 Days ago

Sandra Summer Sis Ferraro


Reply
Daniel Lerner
11 Days ago

Your next carrot cake endeavor Maribel Varela


Reply
Jessica Montella
11 Days ago

Diana Zupan your favorite.


Reply
Anne Margrethe Martinsen
11 Days ago


Reply


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