Raw Vegan Carrot Cake

Cashew lemon frosting


1 1/2 cups Raw cashews (soaked for 2 hours)

Juice from 1 lemon

2 tbsp Coconut oil (liquid)

2 tbsp Raw coconut nectar

1 tsp vanilla powder

Water, as needed

To make the frosting: blend all ingredients in a high speed blender until smooth, add water as needed. Keep it in the fridge until needed.


Carrot cake


3 cups Carrot juicer pulp

1 1/2 cups Raw walnuts

1 cup Dates

1/2 cup Coconut (shredded)

1/4 cup Raisins

 1 tsp cinnamon

1/2 tsp nutmeg

To make the cake: process the walnuts, dates, coconut and spices in your food processor until well combined. Then add the carrot pulp and the raisins and process until it all begins to stick together.

Assembly: press half the cake mixture into a small spring form pan (mine is about 6 inches) and put in the freezer until it’s solid. Then add a layer of frosting and put it back in the freezer until it’s solid. Press the rest of the cake mixture on top of the frosting layer and put it in the freezer until it’s solid. Add the rest of the frosting on top and let it set in the fridge for the night. When you’re ready to serve the cake, gently remove the spring form and put on your favoured plate and serve.

Mmmmmm… enjoy!