Carrot Orange Cake With Cashew Cream Icing Recipe

Name: Carrot Orange Cake With Cashew Cream Icing
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 cups grated carrots; Pecans; Dried Apricot; Ground Nutmeg; Mixed Spice; 1 cup pitted Medjool dates, soaked in hot water for at least 30 minutes; 2 tablespoons orange juice; Sea Salt; Lemon Zest; Desiccated Unsweetened Coconut; Raw Cashews; Water; Agave Syrup; Cocoa Butter; Vanilla Extract

Indulge in this vibrant and healthy Carrot Orange Cake with creamy Cashew Icing! This raw vegan recipe is packed with flavor and nutrients, perfect for those seeking a delicious and wholesome treat. Made with organic ingredients whenever possible, this cake is naturally sweetened and bursting with the freshness of carrots and oranges. The raw preparation preserves vital enzymes for optimal digestion and nutrient absorption. A little slice goes a long way—experience the satisfying fullness that raw food provides. Get ready to impress yourself and your loved ones with this delightful masterpiece!

Prep Time 45 mins

Cook Time 35 mins

Calories 340.3 kcal

Protein 10g

Rating 5.0 (6 Reviews)

Carrot Orange Cake With Cashew Cream Icing

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Orange Cake With Cashew Cream Icing

2 cups grated carrots
Pecans
Dried Apricot
Ground Nutmeg
Mixed Spice
1 cup pitted Medjool dates, soaked in hot water for at least 30 minutes
2 tablespoons orange juice
Sea Salt
Lemon Zest
Desiccated Unsweetened Coconut
Raw Cashews
Water
Agave Syrup
Cocoa Butter
Vanilla Extract

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How to Make Carrot Orange Cake With Cashew Cream Icing

Combine all the dry ingredients in a food processor.
Add the wet ingredients to the food processor, and blend until everything is thoroughly mixed and you have a smooth batter.
Press the batter into a lined 8-inch springform pan or similar, firmly packing it down to ensure even baking.
Place in the freezer for at least 4 hours, or preferably overnight, to set.
Meanwhile, prepare the cashew cream icing: soak cashews in hot water for at least 30 minutes, then drain.
Blend soaked cashews with orange juice, lemon juice, and maple syrup until completely smooth and creamy.
Once the cake is set, remove it from the freezer and let it sit for about 10-15 minutes to soften slightly.
Frost the cake with the cashew cream icing and allow it to set before serving. Garnish with chopped nuts or orange zest for extra flair!
Enjoy this guilt-free, delicious, and healthy dessert!