Raw Vegan Carrot Cake with Creamy Rice Milk Frosting

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OMG, I haven’t made any carrot cakes since like, 6 months ago?

Raw just seemed fun because I get to experiment with the list of stuff I always use in my raw desserts recipes. What I really love about these is that they’re super healthy and packed with LOADS of stuff that’s good for you!

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Just a note, the carrot I used was medium, but I had about a tablespoon leftover. If you find that your dough is getting too wet, leave some carrots out.

Don’t forget to leave a little for garnish later!

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Oh, and I used the Better than Milk Rice Powder, which you have to get on Amazon (very few stores have it). I recommend getting it through Vitacost. You can also use coconut milk powder, which I have found in the regular supermarket, but can be hidden very well.

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Raw desserts are some of the most fun things to make and the BEST thing is, it doesn’t take really long and NO BAKE TIME! I’m sure all of you are somewhat like me, watching the food with drool coming out, eager to eat, but hate the wait.

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Raw Vegan Carrot Cake with Creamy Rice Milk Frosting

1 small-medium carrot, grated
3/4 cup oat flour
2 tablespoons pecans
2 tablespoons golden flaxseed meal
2 tablespoons hemp seeds
1 tablespoon almonds
2 tablespoons walnut oil/extra virgin olive oil
2 tablespoons unsweetened applesauce
1 tablespoon raisins
1 tablespoon lucuma
1 teaspoon pure vanilla extract
3 pitted dates
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons walnuts, crushed
1 teaspoon sesame seeds
1 tablespoon shredded coconut
1 teaspoon molasses

Frosting
1 tablespoon extra virgin coconut oil
1 tablespoon coconut milk
1 tablespoon better than milk rice powder (or coconut milk powder & 1/2 teaspoon pure maple syrup)

Garnish: Grated carrots, crushed walnuts

Use a grater to grate the carrots in very tiny, small pieces.

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If you don’t have oat flour, add a batch of instant old fashioned/quick oats in the blender and blend on full speed until it forms a fine flour.

Reserve about a tablespoon of grated carrots and add the remaining into the blender, along with the oat flour, pecans, flaxseed meal, hemp seeds, almonds, oil (walnut/olive), applesauce, raisins, lucuma, dates, cinnamon and ginger. Blend until it’s very sticky and most of the big pieces are gone.

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Spoon the mixture out into a bowl and add the walnuts (crush them with your hands first), sesame seeds, shredded coconut and molasses.

Use your hands to knead the “dough” until it sticks together.

Add the mixture in a mini springform pan and press it down with a spoon to flatten the surface. Put it in the freezer for the time being.

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In a small bowl, combine the soft coconut oil (should be thick but not hard) with coconut milk and rice milk powder. Stir until it’s well mixed.

Take the cake out of the freezer and spoon the mixture on top. It should harden a little. Put it back into the freezer for another 10 minutes and serve with optional grated carrots and crushed walnuts for garnish.

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Raw Vegan Carrot Cake with Creamy Rice Milk Frosting
Serves: 2
 

Ingredients
  • 1 small-medium carrot, grated
  • ¾ cup oat flour
  • 2 tablespoons pecans
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons hemp seeds
  • 1 tablespoon almonds
  • 2 tablespoons walnut oil/extra virgin olive oil
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon raisins
  • 1 tablespoon lucuma
  • 1 teaspoon pure vanilla extract
  • 3 pitted dates
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 2 tablespoons walnuts, crushed
  • 1 teaspoon sesame seeds
  • 1 tablespoon shredded coconut
  • 1 teaspoon molasses
Frosting
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon coconut milk
  • 1 tablespoon better than milk rice powder (or coconut milk powder & ½ teaspoon pure maple syrup)
  • Garnish: Grated carrots, crushed walnuts

Instructions
  1. Use a grater to grate the carrots in very tiny, small pieces.
  2. If you don’t have oat flour, add a batch of instant old fashioned/quick oats in the blender and blend on full speed until it forms a fine flour.
  3. Reserve about a tablespoon of grated carrots and add the remaining into the blender, along with the oat flour, pecans, flaxseed meal, hemp seeds, almonds, oil (walnut/olive), applesauce, raisins, lucuma, dates, cinnamon and ginger. Blend until it’s very sticky and most of the big pieces are gone.
  4. Spoon the mixture out into a bowl and add the walnuts (crush them with your hands first), sesame seeds, shredded coconut and molasses.
  5. Use your hands to knead the “dough” until it sticks together.
  6. Add the mixture in a mini springform pan and press it down with a spoon to flatten the surface. Put it in the freezer for the time being.
  7. In a small bowl, combine the soft coconut oil (should be thick but not hard) with coconut milk and rice milk powder. Stir until it’s well mixed.
  8. Take the cake out of the freezer and spoon the mixture on top. It should harden a little. Put it back into the freezer for another 10 minutes and serve with optional grated carrots and crushed walnuts for garnish.


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