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Carrot Cake with Vanilla Orange Cashew Frosting

Carro Cake with Vanilla Frosting
Client:Sarah Lewis

ABOUT THE CHEF

Sarah Lewis has a passion for healthy living, eating, and her formal training in the pastry arts inspired her to create OOH LA RAW, pure indulgences for an active, living lifestyle. Her creative spirit has led her to create, modify and invent new recipes that serve as a fresh perspective on “health food” and the perception of American cuisine.

This recipe creates a delicious, raw, vegan and healthy Carrot Cake with Vanilla Orange Cashew Frosting. The carrot cake base uses fresh carrots and dates combined with pecans and spices that is topped with a decadent frosting from cashews and dates with vanilla and fresh squeezed orange juice. Enjoy!

INGREDIENTS

For the Carrot Cake

  • 3 cups carrots, peeled and chopped
  • 1.5 cups of fresh dates (I used medjool)
  • 1/2 cup of pecans
  • cinnamon
  • fresh slice of ginger
  • dash of turmeric

For the Vanilla Orange Cashew Frosting

  • 2 cups cashews, soaked
  • 1 cup fresh dates (medjool)
  • a small stem of vanilla or vanilla paste
  • fresh squeezed juice from 4 oranges
  • zest of 1 orange
  • dash of nutmeg
  • water as needed
DIRECTIONS
  1. To make the carrot cake, put everything in the food processor and process until the desired texture is reached. (about 5-10 minutes for a cake-like texture)
  2. Form the cake by hand onto a large tray.
  3. Place cake in the refrigerator until frosting is ready.
  4. To make the vanilla orange cashew frosting, blend everything is a blender until silky smooth. (add water as necessary to reach desired smooth consistency)
  5. Use butter knife to coat the cake with the frosting.
  6. Enjoy!

NOTES

Garnish with pecans, as desired.


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Carro Cake with Vanilla Frosting

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