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.

Ingredients

Carrot Cake

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

Instructions

1. Grease a 12 muffin pan tray with olive oil
2. 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.
3. Press the cake into the prepared muffin pan, smooth over the top, and place in the freezer while making the cream cheese frosting.
4. 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.
5. 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.