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Raw Vegan Carrot Cake

Ingredients

GF, VGN, RSF
1 hr 30 mins
12

Carrot Cake

  • 4 carrots, grated
  • 2 cups walnuts
  • 2 cups dried pitted dates
  • 3 tbs flax seed, ground
  • 2 tsp cinnamon
  • ½ tsp ground cardamon
  • 1 tsp ground turmeric
  • 1 tsp freshly grated ginger
  • Juice half an orange 

 

Orange & Vanilla Cashew Creme

  • 2 cups raw cashews (soaked overnight or at least 1-2 hours if pressed for time)
  • Juice 1½ oranges
  • Zest of 1 orange
  • 2 tsp vanilla bean paste
  • 4 mejdool dates, pitted 

 

For Serving

  • Maple syrup
  • Roughly chopped pecans 

Method

Carrot Cake

  1. Blend all of the carrot cake ingredients in a food processor until smooth.
  2. Press into a glad wrap lined 20cm round spring form tin and place in the freezer to set for about 1-2 hours.

Orange & Vanilla Cashew Creme

  1. Blend all of the orange and vanilla cashew creme ingredients in a food processor until very smooth. This will take about 5 minutes. The longer you blend the smoother it gets!


Cake Assemble

  1. Carefully take the cake out of the tin and place it on a serving plate.
  2. Smear the cashew creme over the top and sprinkle with chopped pecans and a drizzle of pure maple syrup. Seriously. So amazing. Enjoy! 

Free Resources

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I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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