Woaaaaah! Okay, so let me just dip into the philosophical realm for a second before I continue…
A wise man once told me that “if you love something you should let it go.” (No, he didn’t finish the proverb, he totally just let me believe that was the whole thing.) Anyways, I’ve adapted that over the years, and my way of seeing things is a little more along the lines of “if you love something and it doesn’t love you back, you should let it go and replace it with something better.” Oh, it’s funny come on!
With that being said, that is EXACTLY how I feel about this carrot cake. My dear friend carrot cake and I have split because the last piece I had was oh so yummy and oh so rich and made me feel oh so sick after eating a slice of it. Then I vowed that that totally defeated the purpose of eating a carrot cake and I stuck to my chocolate.
*Drum roll* Now, we have a solution! This raw vegan, gluten free carrot cake will blow your socks off. A lot of raw desserts are, well, not especially amazing, in my personal opinion. A lot of them just don’t do it for me. But not this one! Oh no! It’s absolutely delicious! So grab a slice, and enjoy!
1 cup of raw cashews (pref. soaked for a couple of hours, but not necessary).
1 tablespoon of lemon juice
2 tablespoons of liquid coconut oil
1/6 cup agave (or maple syrup which is NOT raw)
A little bit of water
3 Medium sized carrots, peeled and cut into small pieces
1 1/2 cups of oat flour (ground gluten free oats) (can also use buckwheat flour) PLUS about a tablespoon to coat bottom of pan
1 cup of dates (make sure to remove the pits)
1 cup of dried pineapple (or another cup of dates)
1/2 cup of UNSWEETENED shredded coconut
1/2 teaspoon of cinnamon
1/2 teaspoon of pure vanilla extract (optional and not a raw food – omit if this is a concern)
Blend all ingredients to make icing, and as water as needed in order to get a smooth, creamy texture. Use as little water as possible!
Add all ingredients for cake filling into blender or food processor EXCEPT for the vanilla extract. If you have a truly horrible blender, you MAY need to add a tiny bit of water to get it going. Emphasis is on tiny! (Also, if using a blender, you will have to do a bit of scraping the sides of the container and re-pulsing.) The cake filling should be a thick and sticky “dough” consistency. Now add the vanilla and pulse a little more. (If using a blender, I suggest kneading it a little bit, in a separate bowl before the next step; to ensure its properly mixed.)
Line the baking dish (I used an 11 by 7 inch pie dish) with a tablespoon of whichever flour you chose to use. Then, wet hands and spread half of the carrot filling mixture onto the bottom of the pan. Top it with a thin layer of the icing and place in the freezer so the icing can harden.
Take the cake out of the freezer once the icing has hardened and proceed to layer it with the other half of the cake filling. Then, ice the cake with the rest of the icing and VOILA! Serve at room temperature!
Please, tell me what you think of this recipe!
(This recipe was altered from this original recipe: http://www.thisrawsomeveganlife.com/2013/03/raw-carrot-cake-with-cashew-cream.html#.UlNjdBG9KSM please check her out as well!)