Raw Vegan Carrot Cake

This raw vegan carrot cake takes a bit of time to assemble, but the result is well worth it!

Serves: 12

Prep Time: 30 min, plus 3 hours

Cooking Time: 0 min

Total:  30 min

Ingredients

2 cups shredded carrot, divided
9 Medjool dates, pitted
10 dried apricots
1/2 cup unsweetened shredded coconut
1/2 cup raisins
1/2 cup walnut pieces
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground clove
pinch of salt

Vanilla Cashew Cream "Cheese"
1 1/2 cups raw, unsalted cashews, presoaked in water for 4-5 hours and rinsed
2 tbsp. coconut oil, melted
1/2 cup almond milk
2 tsp. apple cider vinegar
2 tsp. fresh lemon juice
1/4 cup sugar or coconut sugar, to taste
2 tsp. vanilla extract

Directions

1. In a food processor, process dates, apricots and spices until coarsely ground.
2. Add coconut, 1 cup of shredded carrot and salt, processing until well ground.
3. Transfer to a mixing bowl and mix in remaining carrot, walnuts and raisins.
4. Press base firmly into a large spring form pan, or into a muffin tin with plastic wrapped lined wells.
5. To make the cashew cream, blend soaked cashews, coconut oil, almond milk, vinegar and lemon juice until smooth and creamy. Add sugar and vanilla extract, blending to combine.
6. Top carrot base with cashew cream and decorate with additional walnut or pecan pieces.
7. Cover and freeze for 2 hours before removing from pan. 
8. Serve lightly chilled.

Lightly adapted from healthfulpursuit.com