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This is a wonderful recipe for Easter, children’s birthdays, and spring picnics. The frosting can be colored using fruits and vegetables. It turns into a lovely pastel frosting with the carrot juice. You can make it as a cake or as cupcakes (a favorite of children). Find this recipe and more in Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life, by Summer Sanders, available from Skyhorse Publishing!

Carrot Cake [Vegan, Raw]

This Recipe is :

Dairy Free Raw Vegan Vegan

Serves

4-8

Ingredients

For the Cake:

  • 1 cup grated carrot
  • 1/2 cup grated green apple
  • 1 cup raw organic walnuts, chopped
  • 5 dates, pitted and chopped
  • 1/2 cup coconut flakes
  • 2 tablespoons coconut oil
  • 1/4 cup currants or dried cherries
  • 1/4 teaspoon mesquite powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon grated fresh nutmeg
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon or orange zest
  • 1/4 teaspoon sea salt

For the Frosting:

  • 1 cup young coconut meat
  • 1/2 cup coconut butter
  • 1/2 medium banana
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt

Preparation

For the Cake:

  1. Combine the grated carrot and apple in the food processor and pulse until well combined.
  2. Add the walnuts, dates, coconut flakes, coconut oil, currants, mesquite, vanilla extract, cinnamon, ginger, nutmeg, lemon juice, zest, and sea salt.
  3. Pulse until a cake batter consistency forms. If the batter is too thin, add a little apple juice or water.
  4. Transfer the mixture to desired cake, springform, or cupcake pan.

For the Frosting:

  1. In a blender, combine the coconut meat, coconut butter, banana, vanilla, and salt and blend on high until the mixture is smooth and well combined.
  2. Pour or pipe the frosting onto the cake, spread over the cake, then refrigerate the cake to allow the frosting to firm up and chill.
  3. If you’re making cupcakes, use a pastry bag or sandwich bag with a cut tip to decorate.

Nutritional Information

Per Serving (for 8): Calories: 266 | Carbs: 15g | Fat: 22g | Protein: 3g | Sodium: 111mg | Sugar: 8g

Notes

This recipe and many more beautiful, holistic dishes can be found in "Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life" by Summer Sanders.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

This picture-driven raw lifestyle book is for busy people who want to improve their health and vitality without having to go 100% raw. It’s an easy to use guide that showcases creative yet simple-to-make plant-based recipes, and highlights multiple nutrition-packed superfoods. This healthy lifestyle guide is filled with vibrant and inspiring photos to help encourage your lifestyle shifts and food transformations.


 

 

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0 comments on “Carrot Cake [Vegan, Raw]”

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Kym
2 Months Ago

The picture does not match the recipe. It appears in the picture there may be a graham/nut layer on the bottom, topped with the cake layer. Is that correct?


Reply


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