Ingredients
Scale
- 1,5 cups of grated carrots
- 2/3 cup of dates
- 1/2 cup of unsweetened shredded coconut
- 1/2 cup of walnuts
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup of cashews
- 1 tbsp lemon juice
- 1 tbsp melted coconut oil
- pinch of vanilla bean
- 3–4 tbsp maple syrup
- chopped walnuts, orange zest and raisins to decorate
Instructions
- For the carrot cakes add grated carrot, dates, coconut, walnuts, cinnamon and nutmeg to a food processor and pulse until everything is in really small pieces and sticks together.
- Press carrot mix into the bottom of your cake molds. I used 6 small springform pans (8cm/3inch), but you can use one large cake form instead. Let it set in the fridge until you prepare the frosting.
- For the frosting place cashews, lemon juice, coconut oil, vanilla and maple syrup to a blender and blend until completely smooth and creamy. If necessary add a bit of water to help blending everything, but try to add as little as possible.
- Spread frosting over the top of the cakes and decorate with choped walnuts, orange zest and raisins. Keep chilled in fridge until ready to serve (and the frosting hardens a bit). Enjoy!
- Prep Time: 20 mins
- Category: Dessert
- Cuisine: Vegan