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The No-Bake Carrot Cake

Layered lemon cashew cream and spiced carrot cake is a winner. No oven required! No dairy, gluten or refined sugar. Raw vegan, but still bursting with that carrot cake flavor and texture!

LEMON CASHEW FROSTING

  • 2 cups cashews, soaked overnight

  • ½ cup fresh lemon juice

  • 1/4 cup pure maple syrup

  • 1 tbsp vanilla

  • ½ cup - 1 cup coconut oil

METHOD

  1. Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth.

  2. With blender running, slowing pour in coconut oil.

  3. Let set in fridge for 30 mins for easy spreading while you make the carrot cake layer.

CARROT CAKE LAYER

  • 1 cup almonds

  • 1 cup cashews

  • 2 cups shredded coconut

  • 1 cup almond meal

  • 2 large carrots, peeled & grated

  • 1 cup currants

  • 2 tsp cinnamon

  • 2 tsp nutmeg

  • 1 tsp vanilla

  • 1 tbsp lemon zest

  • ½ cup Medjool dates

  • ¼ cup maple syrup