RAW VEGAN CARROT CAKE | Keep It Raw

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To make this Raw Vegan Carrot Cake with a creamy Lemon Icing you only need 5 basic Ingredients!
This is a sugar-free and gluten-free cake recipe and using mainly carrots it is healthy and tastes delicious too! Making no-bake cakes is easy and you can add you own flavours to it.
Carrot Cake was always one of my favourite cakes, it is moist and sweet and the creamy lemon icing makes it into a perfect birthday cake!

Here is the basic recipe that you can twist to your liking, as it is a no-bake cake you can taste while you make it and adjust the ingredients-It is best to eaten after one day when all the flavours have mixed and intensified.

Keep It Raw:) Sarah


FOR THE CAKE:
3 cups of peeled and chopped CARROTS ( or 8 big Carrots)
2 cups of mixed NUTS ground into a coarse flour (coconut,walnuts,buckwheat)
or Oats for a nut free version
1 cup pitted DATES
1 spoon of LEMON JUICE
SPICES ( cinnamon,turmeric,ginger,nutmeg,black pepper, orange zest....)

-----process in a food processor to a coarse little sticky batter and press into a spring form.

FOR THE ICING:
1 cup CASHEW NUTS (soaked Overnight)
1/2 cup of tender COCONUT or coconut cream
1 frozen BANANA (optional)
1/2 cup pitted DATES
1 LEMON juice and zest
VANILLA

-------blend up to a smooth cream and pour over the cake -Place into the freezer for a couple of hours and then store in the fridge.

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