The sweet taste of failure – raw vegan carrot cake

I made this raw vegan carrot cake to console myself for failing my driving test; which I will attribute to an angsty middle aged bald test conductor, rather than my own potential lack of driving prowess (seriously has anyone ever seen somebody indicate to leave a roundabout?? I haven’t). Oh well, this cake is so good it makes a lack of mobility and transportive freedom almost appealing…Isn’t failure delicious?

Ingredients

Cake:

  • The juice pulp of 4 raw carrots (if you haven’t made juice, simply finely grate 3 carrots)
  • 1 ½cups pitted medjool dates
  • ¼cup raw almonds or walnuts
  • ½cup almond meal
  • ¼cup coconut flour or shredded coconut
  • 1tsp cinnamon
  • 1tsp powdered ginger

Frosting:

  • 1cup cashews (soaked overnight, or in boiling water for an hour)
  • 100mL coconut milk
  • 80mL maple syrup
  • 2tbsp coconut oil
  • 1tsp vanilla essence
  • 1tsp lemon juice

Directions

For the cake:

  • Pulse the raw almonds or walnuts in a blender or food processor until they form small, chunky crumbs (don’t pulse too much or you’ll end up with meal)
  • Add the powdered ginger, cinnamon, almond meal and coconut flour (or shredded coconut) and pulse till combined, then add the dates and blend until they’ve broken down and stick to the rest of the mixture
  • Add the carrots and blend them into the mixture
  • Press the cake mixture into a flat baking paper lined tray and place in the freezer until solid (at least a couple of hours, or overnight if possible)

For the frosting:

  • Blend all frosting ingredients in a high-powered blender until smooth
  • Spread frosting evenly over the cake and return to freezer for another hour
  • Cut cake in half and place one frosted layer over another to form a cake with frosting in the middle
  • Return to freezer for a further ten minutes before  cutting into slices of desired size, decorating with toppings of choice (I used ground pistachios, rose petals and raw white chocolate) and serving

 

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