Raw Vegan Carrot Cake: A No-Cook Decadence
Try this no-cook decadence: Raw Vegan Carrot Cake with an enticing Cashew Frosting. Indulge the healthy way!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookscook.com.
Cooking tools:
- Blender
- Food processor
- Springform pan
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Freezer
- Measuring cup
- Spoon
Ingredients
- 227 grams (2 cups) cashews, preferably soaked for a couple hours
- 15-30 ml (1-2 tablespoons) lemon juice
- 30 ml (2 tablespoons) liquid coconut oil
- 78 ml (⅓ cup) maple syrup
- 2 large carrots, peeled
- 92 grams (1½ cups) oat flour or buckwheat flour
- 149 grams (1 cup) dates
- 142 grams (1 cup) dried pineapple (or more dates)
- 113 grams (½ cup) dried coconut
- 2 1/2 ml (½ teaspoon) cinnamon
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