One of my favourite cakes as a child had to have been carrot cake (aside from ice cream cake). The flavour, texture, and combination with cream cheese frosting was beyond delicious. Thankfully, going raw vegan didn’t mean I had to stop eating carrot cake – it simply meant that I got to experiment and try something even more decadent – raw carrot cake!
The raw carrot cake recipe by Emily from This Rawsome Vegan Life is one of the best I have come across. Although I am allergic to nuts (hence, why I can’t use cashews), that didn’t mean that I couldn’t use the recipe. Instead of using cashews, all I did was substitute coconut meat blended with water until it reached the desired consistency I was looking for.
I love that you can eat cake and have it be healthy, too! Most cakes are made with bleached flour, refined sugar, chemicals, preservatives and un-natural dyes. However, this cake is completely natural, and provides the body with incredible health benefits, too!
The health benefits of carrots are endless. They help protect the heart and reduce the risk of developing cardiovascular disease, they inhibit cancer cell growth, boost male fertility, prevent mental disorders like depression and Alzheimer’s disease, improve our vision and protect and nourish the skin. Carrots are a true super food!
If you want to try out this recipe, just click here, and if you’re interested in trying a lighter raw cake, check out my raw fruity ice cream cake I created this summer for my birthday! Enjoy!
