Ingredients
For the Raw Vegan Carrot Cake:
- 1 Bottle of Sol-ti GINGER SuperShot®
- 1 Cup Finely Shredded Carrots
- 1 Cup Packed and Pitted Medjool Dates
- 1 Cup Raisins
- 2 ½ Cups Walnuts
- 1 tsp Vanilla Bean Powder
- ⅔ Cup Coconut Flour
- 1 tsp Pumpkin Pie Spice
For The Raw Cream Cheese Frosting:
- 1 ¼ Cup Raw Cashews
- ½ Cup of Fresh Coconut Cream
- ½ Lemon, Juiced
- 4 TBSP Maple Syrup
- 1 tsp Vanilla Bean Powder
- ¼ tsp Turmeric
- ¼ tsp Matcha
Instructions
1. Soak the Cashews
- Begin by soaking the cashews in water for at least 3 hours or overnight.
2. Prepare the Carrot Cake Base
- Make the carrot cake by combining all ingredients (except the coconut flour) together in a food processor and pulse until a sticky crumble is formed. Make sure not to over-process into a solid ball.
- Add the coconut flour to the cake mix and toss.
- Lightly press the crumble into a springform pan.
3. Make the Cream Cheese Frosting
- Strain the cashews and add to a blender with the remaining cream cheese frosting ingredients. Blend until silky smooth. Remove ¼ cup of the frosting, and set aside.
4. Assemble and Freeze
- Spread the rest of the frosting onto the cake and place in the freezer for 3 hours.
5. Decorate and Serve
- Divide the ¼ cup of leftover frosting and dye each section orange and green with the turmeric and matcha. Pipe carrots on the cake, and serve immediately.
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