Raw Carrot Cake with Vanilla Cashew Icing

Raw Carrot Cake Recipe

This delicious raw vegan carrot cake recipe is free from most common allergens and includes Vanilla Chai Vega One All-In-One Nutritional Shake as an ingredient. Quick, easy and family friendly - this dessert that requires no cooking.

Carrot Cake:

  • 3 cups carrot, finely grated
  • 2 Scoops Vanilla Chai Vega One All-In-One Nutritional Shake
  • 2 cups pecans
  • 1 tsp nutmeg
  • 1 tsp ginger, ground
  • 1 Tsp cinnamon
  • 1/2 tsp orange zest
  • 1/2 cup coconut, dried and shredded
  • 1 cup fresh dates
  • 1/2 cup orange juice, freshly squeezed
    (1 tsp ground cloves, 1 tsp ground coriander)

Vanilla Cashew Icing:

  • 1 1/2 cups cashews
  • 1/2 cup water
  • 2 Tbsp agave syrup
  • 3 Tbsp coconut oil
  • 1 Tbsp vanilla
  • 1/4 tsp salt

Directions:

  1. Soak cashews and pecans in separate bowls with water for 2-4 hours. Drain, rinse and place the nuts onto separate kitchen towels to gently roll them dry.
  2. Add dates and orange juice in a food processor and blend into a smooth paste. Set aside.
  3. Making sure your food processor is dry, add the pecans and chop until crumbed.
  4. Peel and grate the carrots finely and place in a bowl. Except for the icing ingredients, add everything in with the grated carrots, including the 'date paste' and chopped pecans.
  5. Line a baking tray with greaseproof paper and spread the mixture to about 1 1/2cm in thickness. Cover and chill for hours.
  6. Vanilla cashew icing, blend all the 'icing' ingredients until creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. Keep the icing and cake separate until serving.

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