I made this cake for Easter and I loved it. The cashew frosting was rich and lemony. The cake was filling, fresh, and full of chewy carrots and oat-y, coconut goodness. I love dense and moist cakes and this one delivered. The special thing about this cake is that it's raw and plant-based. So I didn't have to do any baking which is a win in my book. I didn't have to compromise on sweetness for this cake either. The cake is sweetened with Medjool dates and the frosting is sweetened with real maple syrup. Once the cake was blended together, I formed it and put it in the freezer to solidify. The frosting was blended in a Nutri-bullet and then spread on the cake. I topped the cake off with coconut flakes, cinnamon, and pumpkin seeds...because presentation counts ;)
Would you make something like this? Or at least try it?
Want the recipe? You can find it at my favorite vegan blog: This rawsome vegan life: carrot cake