RAW CARROT CAKE WITH CASHEW FROSTING
Are you looking for a new healthy treat for Easter or anytime when you are craving carrot cake? Try this! The amazing Cashew Frosting taste like cheese cream frosting. Carrot cake is delicious.
Easter is this weekend and with coronavirus, many of us will not see our loved ones cause we love them so much! Self-isolation is stressful by our lives changing so quickly. I hope that you are finding some peace and new awareness about what is important to you through this time. I hope you love this recipe as much as we do.
Carrot cake is my favourite cake! This carrot cake is fast, healthy and delicious. If you are a family that celebrates birthday’s eating cake for breakfast – this one is Lively Life approved as a nutritional breakfast replacement.
Rabbits love carrots and so do I! Carrots are great for your immune system with Vitamin C and A, even a little Vitamin K and some Vitamin B. Walnuts contain protein and good fats including omega 3, yes please! Also Vitamin E, another vitamin important for a good immune system, along with other minerals and vitamins. Coconut is delicious, oh yay and is healthy! It has good minerals and fibre and best of all good fats as in medium-chain triglycerides (MCT) that give us ENERGY! Spices (including vanilla extract) are power houses that we can use to improve our health using their volatile oils, spices are packed with antioxidants and minerals! Consider adding more spices to all your food and hot drinks. I am excited to share with you how to add more spices into your life through Lively Life website and programs.
[recipe-video]I’m going on an Easter tangent, I was raised Christian and I continue to be spiritual through mediation, mindfulness, and movement (yoga, walking).
Easter is really the most important Christian ritual where Jesus’ Ascension from Earth (human) to Heaven (God-space). Jesus spoke about Heaven on Earth and the church mentions “he will come again”. This may not be literally, but a journey for each individual to their own ascension here on earth. On your self-isolation if you like, take time for yourself to continue to build self-awareness and consider peace and love in your life journey.
Hoppy Easter! Enjoy the Cake!
NOTE: I used raspberries to make the different colour icing. Most important – I increased the recipe to 15 slices in order to make the easter bunny cake with the two largest anchor glass containers. Simply increase or decrease the size of cake by slices (guess based on area of surface pi*r^2, hahaha the engineer in me coming out).
RAW CARROT CAKE WITH CASHEW FROSTING
Ingredients
CAKE or Use as Carrot Power Balls
- 4 carrots chopped
- 16 pitted medjool dates
- 2 cups raw walnuts
- 1 cup unsweetened shredded coconut
- 1/2 cup hemp hearts or coconut flour or grounded sunflower seeds
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves or ground ginger
- 1 tsp nutmeg (optional)
- 1 tsp vanilla extract
FROSTING (optional)
- 1 1/2 cup raw cashews (soak 2 hours - overnight or hot water 30 min)
- 1/2 cup coconut cream or full-fat coconut milk or ½ cup of soaked unsweetened shredded coconut then drain
- 1 tbsp lemon juice or 1 tsp lemon zest
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut soaked and drained OPTIONAL
Instructions
Make the Frosting, if you like.
- Make frosting first! Frosting is optional. Soak the cashews overnight or in hot water for 30 minutes. Then rinse and drain. Add soaked and drained cashews, coconut cream, lemon juice, maple syrup and vanilla into blender or food processor, blend till creamy. You can stop and scape the sides. Cover and put in the fridge.
Make the Cake!
- Peel carrots and cut into ½ inch sizes. Put carrots, pitted dates and raw walnuts in food processer or strong blender (you know if your blender can handle this!). You may have to stop and push the food back to the middle.
- Everything else put into bowl and stir, then add carrot, dates and walnut blend to bowl. Stir (or use clean hands). If you have a big food processor you could just add everything else to the carrot/ date/ walnut blend and mix in it.
- Use 9x9 square or 8-9 inch springboard or round pan. You can use parchment paper to allow you to take it out easy. Put the cake mixture into the pan and press it in firmly. You can put in the fridge and enjoy eating it without icing. If adding icing go to point 5. OR make Carrot Power Balls forming the cake mixture into 1 inch balls and roll in additional shredded coconut (½- ¾ cup of shredded coconut). Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months in fridge or freezer. Enjoy as a snack or dessert.
Finish off the Cake
- Put frosting on, then put in freezer for 2 hours or fridge overnight.
- If you want to add more to the top, you can sprinkle with walnuts and shave some lemon or orange peel.
- FOR THE EASTER BUNNY CAKE - above the recipe change 12 to 15 slices to increase ingredients for two large anchor containers. Image below shows how to cut the one circle to make ears and bow tie for the Easter Bunny. A family tradition!
RAW CARROT CAKE WITH CASHEW FROSTING
Ingredients
CAKE or Use as Carrot Power Balls
- 4 carrots chopped
- 16 pitted medjool dates
- 2 cups raw walnuts
- 1 cup unsweetened shredded coconut
- 1/2 cup hemp hearts or coconut flour or grounded sunflower seeds
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves or ground ginger
- 1 tsp nutmeg (optional)
- 1 tsp vanilla extract
FROSTING (optional)
- 1 1/2 cup raw cashews (soak 2 hours - overnight or hot water 30 min)
- 1/2 cup coconut cream or full-fat coconut milk or ½ cup of soaked unsweetened shredded coconut then drain
- 1 tbsp lemon juice or 1 tsp lemon zest
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut soaked and drained OPTIONAL
Instructions
Make the Frosting, if you like.
- Make frosting first! Frosting is optional. Soak the cashews overnight or in hot water for 30 minutes. Then rinse and drain. Add soaked and drained cashews, coconut cream, lemon juice, maple syrup and vanilla into blender or food processor, blend till creamy. You can stop and scape the sides. Cover and put in the fridge.
Make the Cake!
- Peel carrots and cut into ½ inch sizes. Put carrots, pitted dates and raw walnuts in food processer or strong blender (you know if your blender can handle this!). You may have to stop and push the food back to the middle.
- Everything else put into bowl and stir, then add carrot, dates and walnut blend to bowl. Stir (or use clean hands). If you have a big food processor you could just add everything else to the carrot/ date/ walnut blend and mix in it.
- Use 9x9 square or 8-9 inch springboard or round pan. You can use parchment paper to allow you to take it out easy. Put the cake mixture into the pan and press it in firmly. You can put in the fridge and enjoy eating it without icing. If adding icing go to point 5. OR make Carrot Power Balls forming the cake mixture into 1 inch balls and roll in additional shredded coconut (½- ¾ cup of shredded coconut). Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months in fridge or freezer. Enjoy as a snack or dessert.
Finish off the Cake
- Put frosting on, then put in freezer for 2 hours or fridge overnight.
- If you want to add more to the top, you can sprinkle with walnuts and shave some lemon or orange peel.
- FOR THE EASTER BUNNY CAKE - above the recipe change 12 to 15 slices to increase ingredients for two large anchor containers. Image below shows how to cut the one circle to make ears and bow tie for the Easter Bunny. A family tradition!
