Vegan Carrot Cake

Calling all carrot cake lovers! Living healthy no longer means living without your favorite cake! Enjoy this healthy spin on an old time favorite.

CuisineDesserts

Prep Time

20 Minutes

Passive Time

Let Set Over Night

Prep Time

20 Minutes

Passive Time

Let Set Over Night

Ingredients

Cake

1/2cup almond meal
1/2cup walnuts
1/2cup raisins
10 medjool datespitted
1/4cup shredded coconut
1cup carrot pulp
1/8cup coconut oilrefined
1tablespoon lemon juice
pinch salt
1tablespoon cinnamon
1teaspoon nutmeg
1teaspoon ginger
1/2cup walnutadditional
1/2cup raisinsadditional

Vanilla Cashew Frosting

1cup cashewssoaked for 2 hours
4 medjool datespitted
1/3cup coconut oilrefined
1teaspoon vanilla extract
1/2 lemonjuiced
pinch salt
1/4teaspoon water or nut milkif needed

Instructions

Directions For Carrot Cake: Process all ingredients except for additional ingredients in food processor until process until even consistency. Sprinkle in remaining ingredients and pulse until evenly blended. Firmly press crust into silicone mold and refrigerate for 1 hour.
Directions For Vanilla Cashew Frosting: Blend all ingredients until smooth even consistency in blender. Remove cake from silicone mold. Evenly spread frosting onto cake. Set aside in refrigerator for 1 hour.

Recipe Notes

Helpful Hint

The flavors of this cake get deeper and more powerful with each hour it sets. I suggest making these one day before you plan on serving for the perfect flavors.