Vegan carrot cake with cashew cream cheese

This is a delicious alternative recipe to traditional, and it is a version of vegan carrot cake that all palates are sure to delight. Do you want to try it?

We all like the classic version of dessert, but processed ingredients such as white sugar, refined flour, pasteurized milk and cream cheese today are preferable to avoid. This vegan carrot cake recipe is made with healthy whole foods, plus if you are happy as this cake is for you too.

Most of the recipes call for carrot pulp (after putting the carrots through a juicer) but this cake considers the whole carrot including its fiber juice , this way you can keep the tasty juices in the cake or cake. This cake is a little less dense because it is not 100% oatmeal and nuts, it is mostly carrots in their natural form: whole and raw.

Garnish with pistachios, walnuts, and dried edible flowers. It is also recommended to sprinkle a little cinnamon and perhaps coconut. The cashew cream cheese is just delicious.

Vegan carrot cake with cashew cream cheese

For the cashew glaze:

• 2 cups cashews, preferably soaked for a couple of hours.
• 1 to 2 tablespoons lemon juice.
• 2 tablespoons liquid coconut milk.
• 1/3 cup maple or agave syrup.
• Water, as needed.

For the cake:

• 2 large carrots, peeled.
• 1 – 1/2 cups oatmeal or buckwheat flour.
• 1 cup of dates.
• 1 cup dehydrated pineapple (or more dates).
• 1/2 cup of dry coconut.
• 1/2 teaspoon cinnamon.

To make the glaze: mix all the ingredients in the blender on high speed until smooth, adding as little water as possible. Savor it. Put in a bowl and reserve.

To make the cake: cut the carrots into small pieces. Next, put all the ingredients (including the carrots) in your food processor and grind until everything is in very small pieces and they stick together.

Assemble:

1. Press half of the cake mix into the bottom of an adjustable spring form pan.
2. Then it spreads about 1/3 of the glacier.
3. Put it in the freezer until the frosting layer sets.
4. Next, add the rest of the carrot mixture.
5. Leave it in the fridge overnight, but you can eat it right away if you want.
6. Take it out of the mold and use the remaining glaze, cover with whatever garnish you like. Enjoy!