Raw Carrot Cake & Cream Cheese Frosting

Yeah, it’s raw (and vegan), it’s got cream cheese frosting, and it tastes amazing. I found this recipe on Healthful Pursuit and whipped it up for Thanksgiving this year. It was a full on hit! This is a great dessert because it’s raw so it doesn’t involve any baking, and it only takes about 20 minutes to make. If you’re looking for something tastey, and not too heavy, this is the perfect option…So get on it!

There is one small detail, you must make this the night before you plan on eating it. The cream cheese frosting has to set overnight and so this does require some planning on your part.

Ingredients:

Cream “cheese”

  • 1 1/2 cup raw cashews, soaked in water for 4-6 hours
  • 2 tbsp coconut oil
  • 1/2 cup coconut milk
  • 4 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1/4 cup coconut/palm sugar, ground fine – I used a coffee grinder
  • 2 tsp pure vanilla extract

Carrot cake

  • 2 cups shredded carrot, unpeeled (about 4 carrots)
  • 1/2 cup medjool dates, pitted (about 8 dates)
  • 1/2 cup raw walnuts, divided
  • 1/3 cup dried apricots (about 10 dates)
  • 1/2 cup raisins, divided
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice

I found that my iPad works in the kitchen as a handy little recipe guide!

Directions: 

To make the cream “cheese”:

  1. line a 4 cup glass container with cheese cloth. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.
  2. Pour the mixture into the container, cover and leave on the counter overnight.
  3. In the morning, place cream “cheese” into food processor bowl, add powdered coconut sugar and vanilla and process until smooth.

To make the cake bottom: 

  1. place dates, apricots, cinnamon, nutmeg, and allspice in a food processor and pulse until pureed but still chunky.
  2. Add in remaining ingredients and pulse until combined.

Bringing it all together: 

  1. Add in remaining divided ingredients (walnuts and raisins) to the cake mixture for a bit of texture.
  2. Place cake mix into a 8″ spring form pan, no need to oil or line. Press the mixture firmly to the bottom.
  3. Top with cream “cheese”, cover with plastic wrap and place in the freezer for at least 2 hours.

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About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, I found myself wanting to help people achieve healthier, happier lives. I quickly came to realize that I wanted to work with preventative therapeutic methods promoting active, energetic lifestyles rather then focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, I moved to San Francisco and began to study yoga completing a 200 hour training with Yoga Tree. From there I've studied with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, my quest to bring health and happiness to others lead me to enroll with the Institute of Integrative Nutrition in New York to become a holistic health coach. Currently, I live in LA and am training with Dharma Mittra to obtain my 500 hour yoga certification. I love to share my lifelong journey of finding balance, wellness and happiness in all aspects of life!
This entry was posted in Dessert, Holidays, Raw, Vegan, Vegitarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Raw Carrot Cake & Cream Cheese Frosting

  1. Bryan Wolk says:

    thanks good info here. Will bookmark so I can find it easy in the future

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