Raw Vegan Carrot Cake w/ Orange Cashew Cream (SOS-Free)
This delicious raw vegan carrot cake with orange cashew cream is so simple and easy to make! Enjoy this tasty and guiltless treat with your family!
Servings 8 servings
Calories 356kcal
Ingredients
Cake Ingredients
- 2 cups grated carrots
- 3/4 cup oat flour I personally make my own flour by blending the oats in a high-speed blender
- 3 ounces shredded coconut reduced-fat
- 1 cup medjool dates pre-soaked for 30 minutes
- 1/4 cup raw walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Orange Cashew Cream Ingredients
- 3/4 cup raw cashews pre-soaked for 2 hrs
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 2 medjool dates
- 1 teaspoon vanilla extract
Instructions
- Combine all of the cake ingredients into a food processor with the "S-blade" and process until all the ingredients are well incorporated.
- Spread out the cake into a 9-inch springform pan. Set aside while making the orange cashew cream.
- For the orange cashew cream, combine all of the cream ingredients into a high-speed blender and blend until smooth. Pour the cream over the cake and spread evenly.
- Freeze the carrot cake for approximately 2 hours. Decorate the top with orange and lemon zest. Enjoy!