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Raw Vegan Carrot Cake w Lemon Cashew Cream Cheese Frosting

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An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

 

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had… ever, ever, ever!  Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting.  Sweet decadence that tastes like food fit for the Gods.  The stuff dreams and Birthday's are made of… 

 

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Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

 

Proving once again, we literally can have our (carrot) cake and eat it too… no sacrifices to our tastebuds, health or beauty here!  Nope!  We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

 

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Please enjoy this little slice of heaven.  I made a smaller 6 inch cake with a glass dish I had in the cupboard.  I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles.  Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand.  If you want to make a larger cake just double the recipe.  I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.

 

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This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

 

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

 

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting 

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying) 

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep… + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

  • 2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
  • 1/2 lemon peeled, seeded 
  • 1/2 tsp vanilla powder
  • 2 Tbsp coconut nectar or to taste (or sub stevia)
  • pinch of celtic salt
  • coconut water as needed (or sub water)

Carrot Cake

  • 4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
  • 1/2 lemon peeled & seeded
  • 2 cups pitted dates
  • 1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
  • 1 pinky fresh ginger
  • 2 Tbsp coconut nectar (or sub raw honey or maple syrup)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • pinch of celtic salt
  • Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut… its up to your imagination!

  Method 

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

  1. Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
  2. Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.  
  3. Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
  4. Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
  5. Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
  6. Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
  7. Frost the entire cake and decorate with your choice of toppings.

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version?  Share it below for a chance to have me recreate it for you!

 

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

 

Thank you for visiting 🙂

 

Comment, Like, Subscribe & Share! 

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Eat the Rainbow Smoothie!
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Gourmet Raw Vegan Dark Chocolate Bark (for Glowing Skin!)

 Yes, it's Dairy Free, Sugar Free & totally tastes SO much better!

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Gourmet Raw Dark Chocolate Bark (for Glowing Skin!)

 

Gourmet Raw Dark Chocolate Bark proves once again that delicious treats can and should be amazing for you!  This absolutely delectable confection elevates indulgence to a whole new level.  Rich, smooth chocolate in its freshest, most flavorful form packed with your favorite raw, sprouted nuts and divinely sweet, dried fruit… hey we've even tossed in some fabulous chia for an omega-3 boasting over-the-top crunch!

And Psssst… this recipe takes all of 5 minutes hands-on time 🙂

 

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All this flavor, texture, creaminess and chocolate bliss stands on it's own – trust me, ours have barely lasted 2 days they're THAT GOOD – and yet these babies are ALSO going to make you GLOW!  These little chocolate bars are packed with the power of cacao and all it's skintastic flavanols to fight free radicals keeping skin dewy, hydrated, thickened and protected from UV rays to boot!  The addition of chia adds omega-3's, protein, calcium, iron, magnesium and antioxidants.  Coconut oil has it's own share of amazing benefits which you can read about here.  And, as if that wern't enough to get excited about, your choice of sprouted nuts and dried fruits add even more superfood enzymes and antioxidant oomph to this veritable cocktail of beauty in a bar!

 

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Who says we can't have our candy bars AND glow too… not us!

Oh, I almost forgot to mention, these divine chocolates will put you into a great mood as well!  Raw cacao contains the feel good chemical called PEA (phenylethylamine) which is the same chemical our brain produces when we fall in love.  PEA acts similar to amphetamines such as dopamine or norepinephrine producing feelings of euphoria, happiness and love!  It really doesn't get any better than this 🙂

 

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Recipe for Gourmet Raw Vegan Dark Chocolate Bark

Ingredients

  • 1/4 cup cacao (or sub carob powder)
  • 1/2 cup coconut oil
  • raw honey, coconut sugar, maple syrup, coconut nectar or stevia to taste (I used around 1 1/2 tsp liquid stevia & it was perfectly "dark chocolate" sweet. Use more for "milk chocolate" sweet.)
  • pinch of sea salt
  • 1/2 cup of your favorite chopped nuts (preferrably sprouted more on that here) and dried fruit (I used sprouted walnuts & almonds and chopped apricots, dates & cranberries plus a sprinkling of chia)
  • optional: vanilla powder, cinnamon, maca, espresso powder, ginger, cayenne, raw flaked coconut or citrus zest ~ get creative!

Method

  1. If your coconut oil is above 76F and not already liquified, place it in your mixing bowl over a pot of barely steaming water and stir just til melted. Remove immediately to keep raw.
  2. Whisk in cacao, sweetener and optional add-ons until smooth. I used stevia which whisks right in, combining easily.  If using maple syrup or coconut nectar you may want to use your food processer or blender to ensure emulsification & prevent separation of ingredients.  However, as long as you pop this in the freezer immediately, you can probably get away with just whisking.
  3. Stir in nuts and dried fruit.
  4. Line an 8×8 glass baking dish with parchment paper leaving enough overhang to create "handles" on the sides for lifting out the chocolate once it's set. Pour chocolate mixture into parchment lined dish. Spread around distributing nuts & fruit evenly. 
  5. Let set in freezer for an hour. Remove and lift out of dish using parchment paper overhang "handles".
  6. Break into pieces or cut into 8 or 12 uniform squares for your daily dark chocolate fix! Store your chocolates in the freezer and not in the cupboard where it will melt!

Enjoy 🙂

 

Stay tuned … Salted Caramel Chocolate Mini's coming soon!

 

Do you have a favorite chocolate treat you'd like upgraded into a beautiful raw vegan confection?

Share in the comments below and I'll recreate it for you!

 

All Love,

Juliane

 

You may also enjoy:  Fiery Onion Rings w Creamy Aioli Dipping Sauce (Vegan, Raw, GF)

 

Thank YOU for visiting 🙂

Comment, Like, Subscribe & Share! 

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Spicy Sesame “Noodles”

 

Spicy Sesame Noodles…  

Decadent.  Rich.  Creamy.  

Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.  

 

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Spicy Sesame Noodles… Indulging never tasted & felt this good!

 

Something this fabulous couldn't possibly be fabulous for you… yet it is!  Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.  

 

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Living Foods make us feel Alive!

 

I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂  Serve it on white plates in pretty little stacks using a ring mold. 

 

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Packed with Antioxidants, Phytonutrients & Enzymes.

 

Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools:  a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).

  

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Spicy Sesame Noodles are packed with Iron, Calcium and Protein

 

Enjoy this Living Foods rainbow of deliciousness & health!

 

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The vegetables we use are limited only by our imaginations!

 

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Carrots julienned using the julienne peeler.

 

Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)

Ingredients:

Noodles

  • 2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
  • 1 small cucumber, peeled
  • 1 carrot
  • 1 red bell pepper
  • 2 scallions or a handful chives
  • small handful cilantro, coarsley chopped

Sauce

(This is a double recipe of sauce. Feel free to cut in in half.  Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.

  • 2/3 cup raw sesame butter (or cashew or almond butter)**
  • 4 Tbs low sodium tamari
  • 3 Tbs ume plum vinegar or rice wine vinegar
  • 2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
  • 1 tsp (or to taste) liquid stevia (or honey)
  • lime wedges
  • 1 -2 tsp sesame seeds for garnish (optional)

Method:

  1. Spiralize the yellow squash.  A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot.  Very thinly julienne cut the red bell pepper by hand.
  2. Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl.  Gently combine with clean hands  to incorporate.
  3. Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
  4. Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
  5. Serve on white plates, to show off the colors, using a ring mold to make neat stacks.  
  6. Spritz each stack with a lime wedge.  If desired drizzle extra sauce over stacks & plate.  Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional).  Serve with chopsticks.  

**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

Have you ever eaten at a Raw Vegan restaurant?  Where did you go?

Do you have a Raw Vegan restaurant in your area? Which one?

 

Wishing you a fantastic weekend!

All Love,

Juliane

 

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