Carrot Cake with Orange Cream Frosting

RAW . VEGAN . GLUTEN-FREE

This is a dream of a cake to make for any occasion, afternoon tea, or simply because you love Carrot Cake and want a vegan version that’s both healthy and delicious.  A slice of this is very substantial!

CAKE INGREDIENTS

2 medium Carrots (peeled & sliced)

1 cup Pecans

1 cup Walnuts

2 cups Raisins

½ cup Desiccated Coconut

Finely grated rind of 1 large Orange

1 tsp Vanilla Extract

1 tsp Cinnamon Powder

½ tsp Nutmeg

Pinch Himalayan Salt

FROSTING INGREDIENTS

1 ½ cups Cashews (soaked in water for at least 2 hours, drained)

Juice of 1 Lemon

4 tbsp Maple Syrup / Brown Rice Syrup

2 tsp Vanilla Extract

Juice of half to 1 Orange (to make ¼ cup of liquid)

4 tbsp melted Raw Coconut Oil

Extra water or Orange juice if required for blending

Garnish: grated rind of 1 large Orange

METHOD

1. First make the base by grinding the nuts down a little in the food processor.

2. Add the rest of the cake ingredients and continue to process until you get a mixture that sticks together easily when pressed between your fingers. Be careful not to over process as the Carrot can turn watery.

3. Taste your mixture as you go and add further spices to your taste.

4. Transfer the cake mixture into a round 8" springform cake tin, spreading it evenly with a spatula and smoothing out firmly.

5. Place this into the fridge or freezer whilst you make the frosting.

6. To make the frosting, blend all the frosting ingredients together to a smooth and creamy consistency. Add in extra orange juice or a little water if the blades are sticking too much.

BLENDING TIP: To make blending easier, add half of the cashews to begin with and blend everything down to a paste, then add the rest of the cashews and blend again until smooth and creamy.

7. Pour the cashew cream on top of the Cake and spread evenly with a spatula.

8. Place in the fridge for at least 3-4 hours to set before garnishing with grated Orange peel.

9. Before removing the side of the tin, run a blunt knife around the edge of the cake.

Notes

This cake will keep fresh in a fridge for up to 4 days and you can also freeze in slices and take out to defrost in the fridge as you like. Freeze for up to 1 month.