This cake is all raw, vegan and gluten free. This healthy raw carrot cake is made with pure and natural ingredients. It is a raw carrot cake with peach- cashew frosting, it’s so yummy and very easy to make. I promise you everyone will love it : ) even the Easter Bunny!
Carrot Base:
3 cups organic chopped carrots
1 cup organic walnuts
1 cup organic pitted dates
1 tsp cinnamon powder
Combine all in the food processor until sticks together. In the cake dish sprinkle 2 TBS organic raw buckwheat grouts and 2 TBS organic dry mulberries. Then use about 2/3 of the carrot base and press to the bottom of the cake until smooth. Set the rest aside for the top and make peach-cashew frosting.
Peach- Cashew Frosting:
1 cup organic cashew ( soaked for 30 min)
2 cups frozen organic peaches
½ cup raw coconut water or pure water
Mix all in the Vitamix until smooth. Use half for the layer of the cake, press with fork or spoon until smooth, then add another layer of carrot base mix, press and finish up with the top layer of the peach-carrot frosting. If you want your cake to be more sweet sprinkle more of the mulberries between the layers. Set in the freezer for about 2 hours or overnight. When ready to serve sprinkle some shredded coconut and the top and decorate the cake with spring flowers and enjoy. Happy Easter everyone : )
