A veggie cake for dessert for Easter?! Oh yes, this crunchy raw carrot cake will take your taste buds to another universe of rawmazigness. It’s a bit different than your usual raw cake with the same old base and cashew creme. It7s mostly carrots with a hint of cinnamon topped with a bit spicy “creme cheese”. This cake was about 7 inches big. Happy bunny holidays!
- 2 large carrots
- 1 1/2 cups oat flour or buckwheat flour
- 1 cup dates (soaked for at least 4 hours)
- 1 cup dried apricots
- 1/2 cup dried coconut
- 1/2 teaspoon cinnamon
- 2 cups cashews, soaked overnight
- 1-2 tablespoon lemon juice
- 2 tablespoons liquid coconut oil
- 1/3 cup maple syrup or rice malt syrup
- Coconut water, as needed
Blend all of the ingredients in your blender until you get a smooth cream.
Now assemble your cake! Press half the cake mix into the bottom of an adjustable spring-form pan. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. Frost the whole thing and garnish it however you please.
Check out this AMAZINGLY cute decoration from Trgovina Popolna Dekoracija!