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Nutritious Carrot Cake WITH A CREAMY LEMON & ORANGE FROSTING {RAW+VEGAN}

Tiana Haines
You will need a springform cake tin 20cm or smaller + baking paper + High speed blender
5 from 3 votes
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Ingredients
  

  • Cake
  • 1 1/2 cups oat flour Simply blend oats into flour
  • 3 cups grated carrots
  • 2 cups medjool dates seeds removed
  • 1/2 cup macadamia nuts or nuts of choice
  • 1/2 cup freshly juiced orange
  • 1/2 zest of an orange
  • 1 1/2 Tbs grated ginger
  • 1 Tbs coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • Creamy Cashew Icing
  • 2 cups cashews
  • 1 cup coconut cream or milk refrigerated overnight
  • 5 medjool dates seeds removed
  • 1/2 medium sized orange juiced
  • 1 medium sized lemon juiced
  • 1 Tbs orange zest
  • 1 Tbs lemon zest
  • 1/2 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 2 Tbs coconut oil
  • Dash of maple syrup
  • Toppings
  • Pumpkin seeds
  • Grated carrot
  • Pistachios
  • Maple syrup

Instructions
 

  • Soak the cashews for 2+ hours in water.
  • I like to make the frosting first so it can cool in the fridge. Simply blend all icing ingredients until smooth, pour into a bowl, and set in fridge.
  • Blend all cake ingrendets until well combined.
  • Line the bottom of a springform cake tin with baking paper (mine was a 20cm cake tin so I suggest that size or smaller) and transfer half of the cake mixture into the tin and smooth out with a spoon.
  • Take the frosting out of the fridge and transfer half of the mixture onto the cake, smooth out with spoon and place in freezer for about 2 hours or until the frosting has hardened.
  • Transfer the rest of the cake mixture onto the icing layer and smooth out with a spoon. Place back in freezer for at least an hour to harden slightly.
  • When you are ready to serve, take out of the freezer, gently remove the cake from tin using a butter knife to loosen around the edges and place on a cake serving plate.
  • Top with remaining frosting and decorate with pumpkin seeds, grated carrot, pistachios and a drizzle of maple syrup (optional but tastes amazing!).
  • Store in fridge or in freezer to keep for longer however take out of the freezer for at least 15 mins before serving.