{"id":11028,"date":"2018-05-27T11:30:27","date_gmt":"2018-05-26T23:30:27","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=11028"},"modified":"2018-05-27T11:42:25","modified_gmt":"2018-05-26T23:42:25","slug":"raw-carrot-cake","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/raw-carrot-cake\/","title":{"rendered":"Raw Carrot Cake with Lemon Cashew Frosting"},"content":{"rendered":"
These mini raw carrot cakes have some serious spice to them. The longer you leave them – the better they taste! Finish them off with a creamy lemon essential oil infused frosting for something extra special. Naturally gluten free and vegan.<\/em><\/p>\n <\/p>\n Something a little different today – and perfect for the very last of this Autumn weather. Raw carrot cakes made with sweet and earthy carrots, ample aromatic spices, juicy sultanas, and a lavish lemon essential oil infused cashew frosting.<\/p>\n [bctt tweet=\"Mini Raw Carrot Cakes topped with a lemon essential oil infused frosting - quick and delicious!\" username=\"laurenglucina\"]<\/p>\n <\/p>\n <\/p>\n These raw carrot cakes can be whipped up in a food processor in no time at all.<\/p>\n Start by adding juice pitted Medjool dates, coconut oil, sea salt and spices (cinnamon, ginger, nutmeg) and pulsing till it combines to form a paste of sorts.<\/p>\n Hot tip:<\/strong> use the freshest ground spices for maximum flavour.<\/p>\n Next, add a generous amount of grated carrot, and pulse again to combine.<\/p>\n From here, you want to transfer the mixture to a large bowl, and fold through the almond meal, coconut flour, walnuts, sultanas and a little more grated carrot. The mixture may feel dry – just wet your palms and massage the dough together and it will be just fine.<\/p>\n <\/p>\n Once combined, spoon the mixture into muffin or cheesecake baking tray cavities, leaving room for the frosting we’ll add in a moment.<\/p>\n <\/p>\n Our little raw carrot cakes are going to need a thick slather of frosting – a doTERRA lemon essential oil<\/a> infused cashew number in place of your traditional, overly sweet cream cheese icing.<\/p>\n You’ll need a few simple ingredients – raw, natural cashews, Medjool dates, pure maple syrup (just a dash), coconut oil, fresh lemon juice and zest, lemon essential oil, and a little organic soy lecithin.<\/p>\n First, soak the cashews in water for a couple of hours to soften them, then drain and rinse well.<\/p>\n Next, add all ingredients to your blender and blend for a minute or so until smooth and creamy.<\/p>\n Spoon the frosting over the raw carrot cakes and set in the fridge or freezer. Expect the icing to eventually thicken somewhat – it won’t go rock hard.<\/p>\n Done and dusted!<\/p>\n <\/p>\n If you’d like to get to know essential oils a bit better, then come along to one of my introductory classes. We had a jam-packed class just yesterday – sipping on herbal tea, enjoying essential oil infused treats, and learning about the vast therapeutic potential of these beautiful plant extracts. Just send me an email if you’re interested and I can tell you more.<\/p>\n Thank you for reading and ENJOY!<\/p>\n <\/p>\n All gluten, dairy and egg free of course!<\/p>\n <\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/span>Instagram,<\/span><\/a><\/em> <\/span>Facebook<\/span><\/a> <\/span><\/em>or Pinterest<\/span> <\/a>to see more of my everyday recipes and wellness tips.<\/em><\/p>\nHealth and Nutrition Benefits:<\/h2>\n
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Raw Carrot Cake Step by Step<\/h2>\n
Lemon Cashew Frosting<\/h2>\n
More Plant-Based Whole Foods Treats:<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Raw Carrot Cake with Lemon Cashew Frosting<\/h2>\n