Enjoy this delicious raw vegan Carrot Cake! Ingredients are below.
Protein I use: https://www.livwellnutrition.com/#a_aid=swonderfullyvegan
Carrot cake ingredients:
5 cups carrots process in food processor
24 pitted medjool dates
1 cup raisins
5 tbsp coconut flour
1 tbsp cinnamon
1 tbsp vanilla bean
Coconut cream frosting ingredients:
I used 6 small cartons of coconut cream
How to make the coconut cream frosting:
your coconut cream should be chilling in the fridge over night. Remove them from the fridge and separate the liquid from the cream. You can save the liquid for later! Place the cream in a bowl and using a spoon or fork mash up the coconut cream until smooth. It will become smooth on its own once it reaches room temperature! Super easy! 🙂 Set aside.
How to make the carrot cake:
cut your carrots into small pieces and place them into your food processor. Once the carrots have been processed into very small pieces add in the dates and raisins, and process again until well combined. You’ll probably have to mix the mixture with a spoon occasionally. Then add in the rest of the ingredients and process until well combined! Pour half the carrot cake into a baking tray and press the mixture down with your fingers, evenly distributing the carrot cake. Then place a thin layer of coconut cream frosting on to the carrot cake layer and then place the rest of the carrot cake on top. Finally, add the rest of the coconut cream frosting on top of the carrot cake. Sprinkle some vanilla bean powder on top and put it in the fridge over night.
Please watch: “Vegan Chocolate Avocado Fudge Brownies – Healthy Dessert Recipe”