Vegan Carrot Cake With Cinnamon Cream Cheese Frosting

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"Happy Easter everyone! ?Here is a beautiful raw vegan carrot cake with cinnamon cream cheese frosting I made to celebrate! ? For this recipe you will need... For the cinnamon cream cheese frosting 2 C cashews soaked for 12 hours 1/2 C cashew milk 2 tsp vanilla paste Juice of one lemon 1 Tbs orange zest 1/8-1/4 C honey or agave 1/8 tsp pink Himalayan salt 1/3 C raw coconut oil 1 Tbs cinnamon 1/8 tsp ground ginger Blend in your high speed blender & set aside For the base... 8-10 dates 1/4-1/2 C water 1 C walnuts 1 C coconut flour 1-2 Tbs cinnamon 1/2 C shredded coconut 1 thumb of fresh ginger, grated 1 tsp pink Himalayan salt 1/4 C coconut oil 2 cups grated carrots 1 Tbs orange zest 4-5 tbs orange juice 2 Tbs maple syrup Blend in your food processor until well incorporated and crumbly. Press into 2 lightly oiled 6" cake tins. Place in the dehydrator for 8-12 hours on 125 degrees. Serve with cinnamon cream cheese frosting! And please please please don't forget to help fund my Kickstarter for my first cookbook rabbit food! Link in bio! ✨?? . . . . . . . . . . #vegan #veggies #rawcarrotcake #govegan #foodporn #vegansofig #eatclean #cleaneating #vegetarian #foodstagram #801010 #rawtill4 #whatveganseat #eeeeeats #bestofvegan #Foods4Thought #LetsCookVegan #buzzfeast #feedfeed #gloobyfood #beautifulcuisines #veganfoodspot #veganfoodshare #f52grams #heresmyfood #huffposttaste #carrotcake"
-- @gianna_ciaramello

Ingredients

for the cinnamon cream cheese frosting

2 C cashews soaked for 12 hours

1/2 C cashew milk

2 tsp vanilla paste

Juice of one lemon

1 Tbs orange zest

1/8-1/4 C honey or agave

1/8 tsp pink Himalayan salt

1/3 C raw coconut oil

1 Tbs cinnamon

1/8 tsp ground ginger

 

Blend in your high speed blender & set aside

 

for the base

8-10 dates

1/4-1/2 C water

1 C walnuts

1 C coconut flour

1-2 Tbs cinnamon

1/2 C shredded coconut

1 thumb of fresh ginger, grated

1 tsp pink Himalayan salt

1/4 C coconut oil

2 cups grated carrots

1 Tbs orange zest

4-5 tbs orange juice

2 Tbs maple syrup

 

Method

Blend in your food processor until well incorporated and crumbly. Press into 2 lightly oiled 6" cake tins. Place in the dehydrator for 8-12 hours on 125 degrees.

Serve with cinnamon cream cheese frosting!