Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting Recipes
VEGAN CARROT CAKE WITH RAW CASHEW STRAWBERRY CREAM FROSTING
Make and share this Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting recipe from Food.com.
Provided by Arielala
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 365 F, oil two round 9 inch cake pans. Line with parchment paper.
- Sift together the dry ingredients in a large bowl.
- Finely shred the carrots.
- Combine all wet ingredients in a separate bowl until smooth, then stir in the dry mixture in quarters, mixing until just combined.
- Transfer the batter to the pans and smooth the surfaces.
- Bake 35-40 minutes, or until cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan.
- FROSTING.
- Soak cashews in 1 cup fresh water for 30 minutes, drain and rinse.
- soak dates in 1 cup water 15 minutes. save this water.
- Add all ingredients in the bowl of the food processor, mix until fluffy and smooth. Add the date water if needed in tablespoons, but use as little as possible.*can use any kind of fruit you desire, more or less then the recipe calls for. You can also add sweetener if you feel it's necessary. Be sure to use unrefined coconut oil.
- Spread on cake.
Nutrition Facts : Calories 251.5, Fat 14, SaturatedFat 1.9, Sodium 258.3, Carbohydrate 30.2, Fiber 3.3, Sugar 9.9, Protein 3.7
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- Drain and rinse soaked cashews. Chop them roughly and divide them into 4 portions (this isn't necessary if you are using a Vitamix or an equally powerful blender).
- Put the first portion of the chopped cashews into a blender with all of the coconut cream and maple syrup. Process until smooth, add the second portion of cashews and again, process until smooth. Continue in the same manner until you've used up all of the cashews.
- Add vanilla seeds and season with lime or lemon juice to taste. If using a blender that isn’t as powerful as a Vitamix or a Blendtec, make small circles on the surface of the mixture (in the direction of the turning blades) with a spatula. Don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades. This simple trick will help your blender process the heavy mixture by preventing air pockets from forming under the mixture’s surface.
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RAW CARROT CAKE WITH CASHEW CREAM FROSTING
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- Prepare the carrot cake. Add the walnuts into a food processor and pulse until the walnuts are finely ground but still have a little bit of texture. Be careful not to over-process the walnuts, Add the shredded coconut, coconut oil, lemon juice and lemon zest, vanilla extract, spices, and salt, and pulse a few times to combine. Once semi-fine meal is achieved, add one date at a time through the feed tube of the food processor while the food processor is running. The carrot cake mixture should be a little bit crumbly, but stick together when pressed in between your fingers. Lastly, using a spatula, fold in the coconut flour and carrots.
- Shape the carrot cake. Divide the carrot cake mixture in half. Transfer the first half of the mixture into a greased 6-inch/15-cm springform pan (if you're using using anything other than a springform pan, line it with parchment paper for an easier removal), and press it into an even layer. The top of the cake should be smooth and leveled. Transfer the cake into the freezer and let it chill for a minimum of 10-15 minutes. Repeat with the other half of the mixture. Note: if you only have one 6-inch/15-cm springform pan, let the first layer of cake chill first. Then carefully remove the cake from the pan, transfer it into a round cake board, and place it back into the freezer. Clean the springform pan, grease it once again, and repeat the steps above with the other half of the carrot cake mixture.
- Prepare the frosting. Add the cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract into a high-speed blender, and blend on high until smooth and creamy.
- Assemble the cake. With the carrot cake layer still in the springform pan, pour the first half of the frosting onto the cake and tap out any air bubbles. Transfer the springform pan with the cake back into the freezer to let the frosting firm up slightly, about 30 minutes. Then place the second carrot cake layer on top of the frosting and gently press it into the frosting to make sure it's really on there. Pour the second half of the frosting on top of the cake and tap out any air bubbles once again.
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