Raw Vegan Carrot Cake | Lyric's 1st Birthday

June 24, 2018

     I know the tradition is that on their first birthday you give your baby his first "sugar" or cake, but for me, I could not bear to feed something so harmful to our little guy. So my answer was to make a Raw Vegan Carrot Cake! The only "sugar" was in the sweetened condensed coconut milk.

      It was super delicious, refreshing, creamy, crunchy, and a crowd hit!

 I tweeked the recipes I found online and was really please with the results. The things I would've changed in the end:

1. Freeze frosting prior to layering cake in tins: This will make more defined layers and be more aesthetically pleasing. 

2. Freeze OVERNIGHT instead of 5 hours. Especially in warmer climates! Our cake started to melt and loose shape within minutes in our 90 degree Hawaii summer weather! 

     

RAW VEGAN CARROT CAKE:

Cake Mix:

10 cups Raw Carrots Shredded

2 cups Raw Almonds unsalted

3 cups pitted Dates

2 TBLS Cinnamon

2 TBLS Vanilla Extract

1 TBLS Sea Salt

1 TBLS Ground Ginger

1/4 Cup Lemon Juice

7 oz Coconut Whipping Cream, 1/2 can

 

Frosting:

5 cups soaked Raw Cashews

22 oz Coconut Whipping Cream, 2 small cans

22 oz Coconut Sweetened Condensed Milk, 1.5 large cans

 

Garnish:

Fresh Mint

Toasted Coconut Flakes

 

 

 

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