While I’m not going to go on a completely raw food diet, I do love the raw food desserts I have made so far. I’m trying to use a lot more fruit and veg and feed my family a lot more too. This carrot cake takes no time at all to make (the longest bit is grating the carrots.
I used this recipe, and followed it closely this time. The only difference I made was to freeze the cake in muffin pans, which is how I am making desserts and sweets now in an attempt to limit how much I eat.
2 1/2 cup shredded carrots
1 1/2 cup raw walnuts
1 cup dates
1 cup shredded coconut
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp ground nutmeg
pinch of salt
Cashew Cream Frosting
1 cup raw cashews
1/4 cup water
3 tbsp maple syrup
1 tsp vanilla extract
juice of 1/2 lemon
pinch of salt
1/3 cup coconut oil, melted
- Grease a 12 muffin pan tray with olive oil
- Grate the carrots and add all other cake ingredients to the carrot bowl and mix up well. Put this mix in a food processor and grind it all up until it looks like a dry cake mix.
- Press the cake into the prepared muffin pan, smooth over the top, and place in the freezer while making the cream cheese frosting.
- To make the cream cheese frosting, combine cashews, water, maple syrup, vanilla, salt, and lemon juice in a blender. Blend until silky smooth. Add coconut oil and blend to combine. Pour onto the chilled cake and smooth the top. Freeze for at least 2 hours.
- When ready to serve, remove the cake from the freezer. To release it from the pans, force a knife down one side of each cup and lever the cake out. Top with walnuts and dust with cinnamon. Let it thaw 10 minutes at room temperature.
I do love making these little raw vegan desserts in muffin trays; they are so easy to pop out into bags and store in the freezer until we feel like a treat, and everyone can have something different if they want to.