Best Raw Vegan Carrot Cake
Difficulty 5 minutes Serves 1, 9 inch springform pan
Raw carrot cake that actually looks and tastes like the real thing (and tastes even better)! No masticated carrot mush to speak of. This recipe is fantastic and includes a few steps such as dehydration and freezing that are optional but really add to the "cooked" consistency and look of the finished product. This recipe was made by Mandi Gould for a conscious living potluck which she attended. We can only imagine how happy the other potluckers must have been! For her potluck Mandi originally made 2 large cakes, so this recipe was modified to produce a smaller version. She encourages you to tinker around with the amounts of different ingredients to suit your own tastes and make it your own!
Ingredients Carrot Cake Base:
8 Carrots, shredded
Juice of half a lemon
2 cups dates, blended into a paste
1 cup walnuts, ground into a flour
.5 cup raw coconut flour or another .5+ cup of ground walnuts**
2 tsp cinnamon, or to taste (I probably used more)
1 tsp nutmeg, or to taste (again, I probably used more)
.5 cup golden raisins, optional
** If you
Directions Carrot Cake Base:
1) Shred your carrots first and set aside in a large bowl. If you have a good food processor, you should have an attachment for shredding that will speed things up and keep you sane. Toss the carrot in the lemon juice to keep the nice orange colour.
2) Make your date paste in the food processor. Once you