Two versions of one amazing cake :)
Carrot Cake with Lemon Frosting - Raw Vegan
Carrot cake:
3 large carrots,
1 1/2 cups oats
2 cups dates
1/2 cup dried coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground spice
few drops vanilla essence
Cashew lemon frosting:
1 1/2 cups cashews
2 tablespoons melted coconut oil
2 tablespoons agave syrup or more to your taste
Juice from 1,5 lemon
2-3 teaspoons vanilla sugar ( optional)
2/3 cup of a coconut milk from the box ( more if needed )
Frosting : Blend all ingredients in your food processor, adding milk as needed. When smooth and ready- put in the fridge.
cake: throw all the ingredients in the food processor and process until it all begins to stick together.
Then use your fav silicone form / mold and make cake with frosting on the top. Leave in a fridge for 1-2 hours. Enjoy!
Carrot Cake with Lemon Frosting - Raw Vegan
Carrot cake:
3 large carrots,
1 1/2 cups oats
2 cups dates
1/2 cup dried coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground spice
few drops vanilla essence
Cashew lemon frosting:
1 1/2 cups cashews
2 tablespoons melted coconut oil
2 tablespoons agave syrup or more to your taste
Juice from 1,5 lemon
2-3 teaspoons vanilla sugar ( optional)
2/3 cup of a coconut milk from the box ( more if needed )
Frosting : Blend all ingredients in your food processor, adding milk as needed. When smooth and ready- put in the fridge.
cake: throw all the ingredients in the food processor and process until it all begins to stick together.
Then use your fav silicone form / mold and make cake with frosting on the top. Leave in a fridge for 1-2 hours. Enjoy!