Holiday Cara Cake raw vegan carrot cake recipe without carrots

This non-dairy, wheat-free no-bake raw vegan recipe looks and tastes JUST like carrot cake but has no carrots! Nothing wrong with carrots, but these ingredients are much more nutritious and healthy. Make one for your family and friends and watch how they respond when you tell them it’s healthy after they’ve devoured it! Made by renowned raw vegan chef Cara Brotman who ran three of the world’s top raw vegan restaurants.
Cara Cake Recipe:
1 1/2 cups finely shredded squash
1 1/2 cups packed pitted medjool dates
1 1/2 cups raw walnuts
1 tsp vanilla extract
1 ¼ tsp ground cinnamon
1 tsp fresh, minced ginger
1 tsp nutmeg
1/2 tsp salt
Stir In:
1/4 cup coconut flour
1/4 – 1/2 cup raisins

In a large food processor, blend pitted dates until they are broken up in small pieces or form a ball. Remove and set aside.

Next, put walnuts, vanilla, salt, and spices into the food processor. Blend them until you get a somewhat fine mixture. Add the dates back to food processor, along with shredded squash. Pulse briefly, in one-second bursts, until the mixture forms a loose dough and the carrots are just mixed in. Don’t over process. You want to be able to still see what each ingredient is. This is the ideal texture.

Now transfer to a big mixing bowl. Stir in coconut flour and raisins. You can do a “mash and drag” motion, just until flour is incorporated . You don’t want to over mix the cake mixture.

Line a 7-9 inch springform pan, or a similar sized cake pan or dish with parchment paper on the bottom and sides. Put the cake mix in and spread it out, pressing down to make it even. A flat bottomed glass or fingers works best for this. Pop in fridge and prepare the icing.

1 1/2 cups soaked cashews or blanched almonds
2 Tablespoons Sea Moss ( )
1 Tablespoon coconut butter
3 Tablespoons Markus Sweet ( )
1 Tablespoon maple syrup
1 tsp vanilla extract
juice from 1/2 lemon
1 cup water

(optional step)Grind MarkusSweet into fine powder in coffee grinder or blender.
Place icing ingredients in blender and turn on high, blending till very smooth. Add a little more water if ingredients are struggling to turn over.
Pour over carrot cake still in spring form pan, and spread evenly. Refrigerate till ready to serve.

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