VEGAN CARROT CAKE
This is probably the greatest thing I've put in my mouth, I'm quite proud of myself for not screwing this up. Carrot cake is one of my absolute favourite foods, and although I am not vegan, when I make cakes or slices, I prefer them to be vegan. This one takes the cake (no pun intended) as it's super easy to make. If I can do it, anyone can. Oh, and it's not going to cost you an arm & leg like most raw, vegan treats do. Yay!
2 cups of cashews
2 tablespoons of coconut oil
2 tablespoons of fresh lemon juice
1/3 cup of rice malt syrup
(Water as needed for consistency)
Add all ingredients into a food processor. Mix on high speed until everything is smooth. You may need to add a bit of water to get the right consistency, be careful not to add too much. Put this in the freezer for now.
1+1/2 cups of buckwheat flour
1 cup of dried pineapple
1 cup of dates
1/2 cup of coconut
1 teaspoon of ground cinnamon
Add all ingredients into a food processor. You'll notice it goes quite sticky, this is what you want. Keep blending until it all looks even.
Place half the cake mix into a pan or cake tin, add a layer of the cashew frosting. Pop it in the freezer to set (I gave mine a few hours) then once it's set, add the other half of the cake mix and another layer of frosting on top. I let mine set overnight in the freezer, then moved it into the fridge, but you don't have to leave it in the freezer overnight, it might just be difficult to eat. Super simple and delish. Enjoy!
(Based on a recipe from 'This Rawsome Vegan Life' with minor changes to suit my personal taste.)