I wanted to share a great recipe for this time of year – and Thanksgiving, which is just coming up!
The ingredients are all pure and clean and this cake makes a perfect, lightened up dessert after a heavy dinner.
Plus, this carrot cake has way more carrots than traditional carrot cake (and no wheat, dairy or refined sugar). Carrots are full of fibre and skin and eye enhancing beta carotene, and since they’re root veggies, they’re exactly what we should be eating in the fall. The spices in this cake are warming, which is perfect for this time of year. The cinnamon and ginger are also immune boosting and full of antioxidants. The ginger is a carminative spice which helps to amp up our digestive fire, and the cinnamon helps to keep blood sugar balanced.
Raw Vegan Carrot Cake with Cashew Cream Cheese Frosting Recipe
6 carrots, chopped
1 cup oats
7 dates, pitted and roughly chopped
1.5 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp vanilla essence
2 tbsp unsweetened and unsulphured dried coconut
½ cup organic raisins
Combine all ingredients except for the raisins in a food processor and process until the mixture sticks together. Add raisins and process again.
Press into a springform pan and pop in the fridge while you make your icing.
Cashew Cream Cheese Frosting
2 cups cashews, soaked for at least one hour
2 tbsp coconut oil
Zest and juice of one lemon
2 heaping tbsp honey
Enjoy, and happy Thanksgiving! xo Andrea