RAW VEGAN CARROT CAKE
Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE
In case you haven’t seen it yet, my previous carrot cake recipe is pretty much my most popular. Check it out here. Everyone loves it, and that makes me wanna do a happy dance.
This recipe is fairly similar to my original one, but I adapted it slightly and more importantly took new photos which I wanted to share with you in a post. This recipe isn’t better or worse than my other one, it’s just different. This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. I hope you do too. Keep in mind this recipe makes much less cake than my other one, so if you want to feed more people; double the amounts given here, or use the original recipe instead.
SERVES: 4 inches Cake Tin. Depending on slice feeds 4 – 6 people.
PREP TIME: 25 – 35 Minutes
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free
Vitamix or Blender of choice
Frosting: Blend all ingredients in your high speed blender until smooth, adding water as needed. Put in the fridge.
Cake: Process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
Assembly: Press half the cake mixture into a small spring form pan (mine is ONLY about 4 inches, you can always double the recipe for bigger cake). Gently take this out and put on a plate, then put in the freezer until it’s solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.