Raw Carrot Cake

from Rawsome Vegan Baking

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

Dessert Lovers: I've got a treat for you. This carrot cake with cashew cream is moist and incredibly delicious. You would never know it was raw. I could just lick the cashew cream! This exquisite creation comes from Emily von Euw's book, Rawsome Vegan Baking.

Emily's blog, This Rawsome Vegan Life has tons of delicious raw and vegan recipes with beautiful photography. The book contains so many delicious desserts that I didn't know where to start when I got my copy of the book. We have been making Emily's recipes for dinner parties, and they have all been given rave reviews.

Emily shares recipes for basic raw staples like coconut cream, chocolate, date paste, and hot cacao that she uses in the recipes, some notes of resources and equipment, and allergy substitutions, and then it's all about the recipes!

Some of the stand-outs include: triple layer ice-cream cake, double decadence chocolate silk cake with hazelnut crust, almond joys, chocolate nut butter cups, caramel mocha bars, strawberry cheesecake pops, go-nuts donuts, and cashew coffee vanilla creme cake.

But, I had to share the carrot cake that Emily is famous for, and with good reason. It is amazing, and not to be missed.

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Raw Carrot Cake

Raw Carrot Cake

from Rawsome Vegan Baking

Serves 8 to 1060 MINS

for the cashew frosting:

for the cake:

  1. To make the frosting, blend all ingredients in your high-speed blender until smooth, adding as little water as possible. Taste it. Put in a bowl and set aside.
  2. To make the cake, cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
  3. Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.

Recipe from Rawsome Vegan Baking by Emily von Euw.

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