My Favorite Raw Carrot Cake

Carrot Cake in

Carrot Cake

I was bragging to my friends about the magnificent desserts I am now keep stocked in my kitchen and they insisted I share the recipes. The first of these is the recipe I recently posted for Raw Brownies.Here is the second:
RAW VEGAN CARROT CAKE with CASHEW LEMON FROSTING

Cashew lemon frosting:
1 1/2 c cashews
Juice from 1 lemon or 1 orange
2 T liquid coconut oil
2 T coconut nectar
1 t vanilla
Water, as needed

Carrot cake:
5 large carrots, peeled and chopped into small chunks
1 1/2 c oats
2 c dates
1/2 c dried coconut
1 t cinnamon
1/2 t nutmeg

For frosting: blend all ingredients in a food processor until smooth, adding water as needed. Put in the fridge.
For cake: process the oats into flour in your food processor. Gradually add in rest of ingredients and process until everything sticks together.
Press the cake mixture into a glass 9”X 9” cake pan. Cover with icing. Garnish with pieces of your favorite nut.

Published by SilkQuilt

Pittsburgh-based fiber artist, Louise Silk, creates art that combines aesthetics and functionality with meaning and memories. From the influence of a 1972 MS Magazine article to the current SILKDENIM label, her quilt experiences culminate in a display of her particular capacity to use her patchwork skills to piece together just about anything into an aesthetic meaningful whole.

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