Raw Carrot Cake + My Very First Giveaway!
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Recipe type: Dessert
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 9 mini cakes
 
These Raw Carrot Cakes are rich, decadent, refined sugar free, vegan and gluten-free. They're the perfect quick freezer snack to keep on hand for a coffee date or a special get together.
Ingredients
Cakes
  • 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
Orange Cashew Icing
  • 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
Instructions
Cakes
  1. 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.
  2. Place almonds and walnuts into the food processor and process on high for 2-3 minutes, or until nuts are roughly chopped.
  3. Add the date ball back into the food processor and process on high for 1 minute to mix together with the nuts.
  4. 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.
  5. Stir in raisins to the cake mixture.
  6. 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.
Orange Cashew Icing
  1. Place all ingredients into a blender (I used my Vitamix)
  2. Blend on high for 3-5 minutes, until smooth and creamy.
  3. Top each raw carrot cake with enough icing so that the muffin liner is just full.
  4. Place the muffin tray into the freezer for at least 1 hour to allow the carrot cakes to firm up.
  5. Enjoy directly out of the freezer for a chilled, sweet treat.
Notes
Store in the freezer in an air tight container for up to a month. Keep frozen and enjoy right out of the freezer.
Nutrition Information
Serving size: 1 mini cake Calories: 285 Fat: 13g Saturated fat: 1g Trans fat: 0g Carbohydrates: 43g Sugar: 32g Sodium: 12mg Fiber: 4g Protein: 6g Cholesterol: 0mg
Recipe by Gluten Free Vegan Pantry at http://www.glutenfreeveganpantry.com/raw-carrot-cake-my-very-first-giveaway/