CASHEW CREAM CARROT CAKE
Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE
I decorated this cake with pistachios, walnuts and dried edible flowers. I recommend also sprinkling on some cinnamon and maybe coconut. I forgot to do so but I’m sure it would make it even more lovely in taste and appearance. One last thing – cashew cream cheese is dangerously delicious. If you haven’t made it before…watch out. If you have made it… you know how amazing it tastes.
SERVES: 8-12 Serves (Depending on slice size) Fits 6 Inch Spring-Form Pan
PREP TIME: Aprox 20 Minutes + Freezer setting time
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free
2 cups Cashews (soaked 2-6 hours)
1-2 tbsp Lemon Juice
2 tbsp Liquid Coconut Oil
1/3 cup Maple Syrup
Water, as needed
2 large Carrots, peeled
1 1/2 cups Oat Flour or Buckwheat Flour
1 cup Dates
1 cup Dried Pineapple (or more Dates)
1/2 cup Dried Coconut
1/2 tsp Cinnamon
Vitamix or Blender of Choice
Frosting: Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
Cake: Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!