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Raw Vegan Carrot Cake with Coconut Cream Frosting

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OH MY GOD THESE.

I hate raw food (give me warmth!), but have a bit of a love affair with raw desserts. I love stalking out pretty raw profiles on Instagram and drooling over all the everything. A common misconception about raw desserts is that they must be healthy and can thus be eaten with abandon, but the reality is they are dense and indulgent and almost always contain like two pounds of raw cashews or something.

I like dabbling in raw desserts because I like to see how many things I can do with dates and also because the end result is always just so damn cute (and delicious). Last week I made some raw-ish peanut butter fudge (“ish” because the peanuts are roasted and I don’t know how cocoa powder is made but I assume there’s some heat somewhere in the process) and that gave me the itch to make more treats.

Enter the raw carrot cake…

These things are UNREAL. I actually think this would make a killer dessert dip to take to a party with a tray of fruit and cookies and other dunkables. If you want the cute factor, though, the little mini cups are a nice touch.

Raw Vegan Carrot Cake with Coconut Cream Frosting

Ingredients

  • 10 medjool dates, pitted, soaked in water 2 hours, and drained
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/4 cup chopped walnuts
  • 1 carrot, peeled and chopped
  • 2 tablespoons unsweetened almond milk
  • 1 batch of coconut whipped cream (it’s 1 can full fat coconut milk + vanilla)

Instructions

Combine all cake ingredients in a blender or food processor (excluding coconut whipped cream) and process until fairly smooth and combined. (You might still have some carrot and walnut chunks. It’s fine.) Meanwhile, make the coconut whipped cream by whipping a can of full fat coconut milk with an electric mixer (see recipe here). Spoon 1-2 teaspoons of cake mix into 12 mini cupcake liners. Top each mini cake with coconut whipped cream. Freeze for at least one hour.

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I can’t tell you enough how happy I am with these. Again, the little frozen cakes are killer but you can also just eat this with a spoon straight out of the bowl. No shame.

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