Can you believe I’m actually posting something that’s raw, gluten-free, and vegan? I barely believe it myself! But it’s so good!
I mean that it’s good enough for dessert. But! If you go into this thinking it will taste just like carrot cake with all the eggs and dairy and gluten, you might not like it. But it’s tasty in it’s own way, and if I had to avoid gluten and egg, and dairy, I’d definitely make this all the time for dessert!
Maybe it’s because I like Moby, and how he opened a vegan restaurant and featured similar dishes to this. In fact, I think he did have a carrot cake on the menu.
Or maybe it’s because I like to cater to friends, and one of my friends was coming over and she eats mainly raw and vegan when she can, and so I made this for her.
Carrot Cake (taken exactly from The Sweet Life)
2 1/2 cups shredded carrots
1 cup raw walnuts
1 cup pitted dates
1/2 cup unsweetened shredded coconut
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
cashew nut frosting:
1 cup raw cashews, soaked in water overnight
1/4 cup water
3 Tablespoons raw agave nectar
1 teaspoon vanilla
juice of 1/2 a lemon
pinch of salt
1/3 cup coconut oil, melted but not hot
cinnamon for topping
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