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    You are in: Home / Recipes / Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting Recipe
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    Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Arielala's Note:

    Vegan and low sugar, this cake melts in your mouth. Decorate with sliced strawberries on top.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    DRY INGREDIENTS

    WET INGREDIENTS

    Raw Cashew Cream Frosting

    Directions:

    1. 1
      Preheat oven to 365 F, oil two round 9 inch cake pans. Line with parchment paper.
    2. 2
      Sift together the dry ingredients in a large bowl.
    3. 3
      Finely shred the carrots.
    4. 4
      Combine all wet ingredients in a separate bowl until smooth, then stir in the dry mixture in quarters, mixing until just combined.
    5. 5
      Transfer the batter to the pans and smooth the surfaces.
    6. 6
      Bake 35-40 minutes, or until cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan.
    7. 7
      FROSTING.
    8. 8
      Soak cashews in 1 cup fresh water for 30 minutes, drain and rinse.
    9. 9
      soak dates in 1 cup water 15 minutes. save this water.
    10. 10
      Add all ingredients in the bowl of the food processor, mix until fluffy and smooth. Add the date water if needed in tablespoons, but use as little as possible.*can use any kind of fruit you desire, more or less then the recipe calls for. You can also add sweetener if you feel it's necessary. Be sure to use unrefined coconut oil.
    11. 11
      Spread on cake.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 251.4
     
    Calories from Fat 126
    50%
    Total Fat 14.0 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 258.3 mg
    10%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 3.3 g
    13%
    Sugars 9.8 g
    39%
    Protein 3.6 g
    7%

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