California Raisins Carrot Cake
This Raw Vegan Carrot Cake is made with healthy ingredients, and comes together easily in a food processor.
The sweet and juicy California raisins give this recipe it’s natural sweetness and there is no need for added sugar.
Recipe by Johanna Sofia
https://www.instagram.com/p/C764o0RoC4J/?img_index=1
method:
1
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. Don’t overprocess the mixture. You want it to be crumbly, but at the same time sticky when you press it between your fingers!
2
Add the mixture to a 17cm dia form lined with parchment paper. Place in the fridge to set.Mix the dry ingredients in a bowl.
Frosting
3
Blend all ingredients in your high-speed blender until smooth. If your frosting seems grainy, keep blending! It can take 5 minutes for the cashew cream to become rich and creamy.
4
Pour the mixture over the carrot cake, and place it in the fridge/freezer for 4 hours to set.
ingredients:
2 carrots
400g walnuts
100g California Raisins
60g dates
30g almond flour
30g coconut flakes
1 tsp cinnamon
1/2 tsp cardamon
1/4 tsp cloves
1/4 tsp salt
Frosting
180g cashews soaked and drained
5 tbsp coconut cream
2 tbsp lemon juice
2 tbsp agave nectar or
maple suryp
1 tsp vanilla
