Carrot Cake

This is a wonderful recipe for Easter, children’s birthdays, and spring picnics. The frosting can be colored using fruits and vegetables. It turns into a lovely pastel frosting with the carrot juice. You can make it as a cake or as cupcakes (a favorite of children). 

Carrot Cake [Vegan, Raw]

Ingredients

For the Cake:

• 1 cup grated carrot
• 1/2 cup grated green apple
• 1 cup raw organic walnuts, chopped
• 5 dates, pitted and chopped
• 1/2 cup coconut flakes
• 2 tablespoons coconut oil
• 1/4 cup currants or dried cherries
• 1/4 teaspoon mesquite powder
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon grated fresh nutmeg
• 1 tablespoon lemon juice
• 1/2 tablespoon lemon or orange zest
• 1/4 teaspoon sea salt

For the Frosting:

• 1 cup young coconut meat
• 1/2 cup coconut butter
• 1/2 medium banana
• 1/2 teaspoon vanilla extract
• Pinch sea salt

Preparation

For the Cake:

1. Combine the grated carrot and apple in the food processor and pulse until well combined.
2. Add the walnuts, dates, coconut flakes, coconut oil, currants, mesquite, vanilla extract, cinnamon, ginger, nutmeg, lemon juice, zest, and sea salt.
3. Pulse until a cake batter consistency forms. If the batter is too thin, add a little apple juice or water.
4. Transfer the mixture to desired cake, springform, or cupcake pan.

For the Frosting:

1. In a blender, combine the coconut meat, coconut butter, banana, vanilla, and salt and blend on high until the mixture is smooth and well combined.
2. Pour or pipe the frosting onto the cake, spread over the cake, then refrigerate the cake to allow the frosting to firm up and chill.
3. If you’re making cupcakes, use a pastry bag or sandwich bag with a cut tip to decorate.

Notes

This recipe and many more beautiful, holistic dishes can be found in "Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life" by Summer Sanders.

https://www.onegreenplanet.org/vegan-recipe/carrot-cake-raw/