Simple Raw Vegan Carrot Cake Squares Gluten Free, Oil Free, Refined Sugar Free
HealthyVeganEating
79,271 views
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Raw Carrot Cakes
RECIPE:
Base
⅔ cup pitted medjool dates
1 ½ cup rolled oats
½ cup quinoa OR coconut flakes
2 medium carrots
1 cup walnuts
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 tsp vanilla extract
2 tbsp plant milk or water (as needed)
Frosting
1 cup raw cashews, soaked for min. 2 hours (or use 1/2 cup cashews & 1/2 cup hempseeds)
1 tbsp lemon juice
1 tsp vanilla extract
4 pitted medjool dates
⅓ cup plant milk
Instructions:
Add all the carrots to the food processor and pulse 5 times. Add the remaining base ingredients into a food processor and blend until mixture is sticky and holds together.
Press into a parchment-lined 8x8 inch pan. Set aside.
Combine all the frosting ingredients in a high-speed blender and blend until completely smooth. Spread the frosting over base.
Optionally, sprinkle with finely grated carrots.
Place the pan in the freezer for a minimum of 1 hour.
Remove from the pan, cut, and enjoy!
NUT-FREE: Use raw sunflower seeds to replace the cashews and seed(s) of choice to replace the walnuts.
20 Comments
I added more plant milk to get it to the consistency that I liked. And I also had to transfer from my food processor to high speed blender to get my dates to blend in. This was so good. Thank you.
We substituted pecans for walnuts.
We are fully plant based and are really enjoyed this healthy take on carrot cake.
Thank you for sharing this healthy and delicious recipe.
Simple Raw Vegan Carrot Cake Squares Gluten Free, Oil Free, Refined Sugar Free
HealthyVeganEating
79,271 views
💪🏾 🌱 Get 15% off Complement Creatine. I take this pure creatine daily in a small glass of water, but it is great added to smoothies too! Get it here: https://lovecomplement.com/products/c...
HEALTHYVEGAN at checkout.
-------------------------------------------------------------------------------
💚 My Make Your Own is NOW AVAILABLE!
📘 You can check it out here on Amazon: https://a.co/d/0gWeOLG6 OR anywhere books are sold 🙏🏾
Raw Carrot Cakes
RECIPE:
Base
⅔ cup pitted medjool dates
1 ½ cup rolled oats
½ cup quinoa OR coconut flakes
2 medium carrots
1 cup walnuts
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 tsp vanilla extract
2 tbsp plant milk or water (as needed)
Frosting
1 cup raw cashews, soaked for min. 2 hours (or use 1/2 cup cashews & 1/2 cup hempseeds)
1 tbsp lemon juice
1 tsp vanilla extract
4 pitted medjool dates
⅓ cup plant milk
Instructions:
Add all the carrots to the food processor and pulse 5 times. Add the remaining base ingredients into a food processor and blend until mixture is sticky and holds together.
Press into a parchment-lined 8x8 inch pan. Set aside.
Combine all the frosting ingredients in a high-speed blender and blend until completely smooth. Spread the frosting over base.
Optionally, sprinkle with finely grated carrots.
Place the pan in the freezer for a minimum of 1 hour.
Remove from the pan, cut, and enjoy!
NUT-FREE: Use raw sunflower seeds to replace the cashews and seed(s) of choice to replace the walnuts.