Not only do you get to find out about that sweet Raw Carrot Cake you see here, you also get to enter yourself into a kick-ass giveaway for a $280 Williams-Sonoma gift card. Cha-Ching!
I actually don’t know which one I’m more excited about. I mean, I really, really love food. Like, it’s an obsession. But then, I also really, really love winning stuff. I mean, who doesn’t?!
So let’s just say that it’s a tie in the excitement department. YAY!!
This. Raw. Carrot. Cake.
Would you look at just how cute it is? And doesn’t it look delicious?? Well, let me tell you, it is delicious!
These little Raw Carrot Cake guys are not only raw, they’re also refined sugar free, entirely vegan and gluten-free, as always. Plus, you eat them right out of the freezer which puts them right up there with yummy ice cream treats. Mmmmmm.
These tarts have all of my favourite things: carrots, raisins, walnuts, dates, oats and just the perfect amount of spices. It’s all the familiar taste that you love of Carrot Cake without having to wait for it to bake. Plus, that Cashew Orange icing? DELICIOUS!
As I was getting ready to photograph these tasty Raw Carrot Cake morsels, I thought they were missing one final touch that I just couldn’t put my finger on at first. The answer: Fresh Nutmeg! I grated some over all of the cakes and it was the absolute perfect finishing touch. There’s just something about fresh grated nutmeg that simply cannot compare to the pre-ground stuff. Fresh is always better!
These Raw Carrot Cakes were a well loved dessert in our house. My husband even sat down with a plate of four of them at one point and just went to town on them. Since they are raw, they’re best stored in the freezer and removed to be eaten immediately. If you store them in the fridge, they do tend to get a little too soft and therefore can be a bit messy to eat. You’ll definitely want to fork and knife them if you’re going to keep them in the fridge.
How does a $280 gift card to Williams-Sonoma sound? Pretty good, I bet. I know I’d so be down for this prize in a heartbeat. I’d be buying all sorts of cool new gadgets to use in my kitchen and, consequently, highlight here on the blog. I love kitchen gadgets, just ask Salar! He even had to build me a cute little kitchen cart to store my ever accumulating collection of blog props. He’s the best.
So, back to the giveaway. Myself and 13 other bloggers who are all members of Food Blogger Pro have all teamed up to provide you with this awesome giveaway.
This giveaway is sponsored by all of the participating bloggers – we all chipped in a bit to make your day so much more special with a little mini shopping spree to Williams-Sonoma. I hope you’re all as excited for this giveaway as I am. I can’t even load the Williams-Sonoma website without drooling and planning out my ultimate dream kitchen that I will never-in-a-million-years-be-able-to-afford.
The giveaway is open to all residents of the USA, Canada and the UK – Hooray! Plus, an especially important fact for all my Canadian friends out there: you can shop online if you don’t have a store nearby and they will ship directly to your house! 🙂
So what are you waiting for? Hurry up and start collecting ballots! The contest closes on July 1st so make sure you share the heck out of this. Tell all your friends, family and even co-workers so that they can all discover the joy that is Gluten Free Vegan Pantry and enter to win themselves a coll $280 gift card! There’s lots of ways to earn ballots for entries, including following myself and the other bloggers on Pinterest, Twitter and Facebook.
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a Rafflecopter giveaway
Make sure you show some love to my giveaway partners too! Check out all their awesome blogs and expand your culinary blog world 🙂
- 1 cup Medjool Dates, pitted
- 1 cup carrots, grated
- ½ cup almonds
- ½ cup walnuts
- ½ tsp cinnamon
- ¾ tsp nutmeg
- 1 tsp vanilla
- ½ cup raisins
- ½ cup oats, gluten-free certified
- 1 cup cashews, soaked overnight in water
- 3 Tbsp agave nectar
- 2 tsp vanilla
- 4 Tbsp coconut cream
- 2½ Tbsp lemon juice
- 1 tsp orange zest
- Place dates in food processor and process on high for about 1 minute, or until a dough ball forms. Remove date dough ball from food processor and set aside.
- Place almonds and walnuts into the food processor and process on high for 2-3 minutes, or until nuts are roughly chopped.
- Add the date ball back into the food processor and process on high for 1 minute to mix together with the nuts.
- Add all remaining cake ingredients, except for the raisins, to the food processor and process on high for 3-5 minutes, or until well blended.
- Stir in raisins to the cake mixture.
- Using a regular muffin tin and muffin liners, distribute the cake batter amongst 9 muffin of the muffin indentations. Each muffin liner will be about ⅔ full.
- Place all ingredients into a blender (I used my Vitamix)
- Blend on high for 3-5 minutes, until smooth and creamy.
- Top each raw carrot cake with enough icing so that the muffin liner is just full.
- Place the muffin tray into the freezer for at least 1 hour to allow the carrot cakes to firm up.
- Enjoy directly out of the freezer for a chilled, sweet treat.