Keeping to my raw theme Amber found this raw recipe on this blog This Rawsome Vegan Life, and wow it looks so great on her blog I had to make it. Now I followed her recipe to the "T" subbing more dates cause I didn't have the pineapples just like it said too. I made some carrot juice and used the pulp from that as my shredded carrots and they worked perfect. I need to get a smaller spring mold cake she used a 6" one and I used a 9" one that's why mine looked flatter.
Here is the recipe below I copied and pasted it straight from her blog
carrot cake with cashew cream cheese frosting, pistachios & walnuts:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
This is one of the best desserts I have ever made! This truly is Rawsome! My wife and I love her blog, it has the most incredible recipes and most detailed awesome pictures ever! You have to check it out! I am loving this raw style of eating its very fulfilling and a lot better for you, Amber chose the garnish for the top. The toppings Amber chose were walnuts, hemp seeds, cinnamon, and some shredded carrots.
Have Fun and Enjoy.