Raw Carrot Cake Triangles

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made these in an effort to procrastinate studying for my final exams last month. Mission accomplished! Totally worth that B+.

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Ingredients…

  • 2 cups raw almonds
  • 1 cup dates
  • 1 cup shredded carrot
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp water

Directions…

  1. If you did not buy pre-shredded carrots, place carrots (after washing thoroughly and slicing into small pieces) in high-speed blender or food processor and combine until finely chopped.
  2. Add all remaining ingredients and continue processing. Add a teaspoon of water slowly as required.
  3. Line a square baking tray (I used a rectangular tupperware container) with plastic wrap. Pour “batter” into tray and press down tightly and evenly with a fork. Top with additional shredded coconut.
  4. Let cake sit in freezer for 30 minutes.
  5. Once firm, remove from freezer and pop cake out of pan by pulling edges of plastic wrap.
  6. Use a large, sharp knife to slice the cake into triangle pieces. Place pieces on lined plate and return to freezer for 2 hours to fully set.

Let thaw before serving. Makes approximately 12 servings.

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Raw Carrot Spice Cupcakes with Cashew Icing

By Megan Stulberg

I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.

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Ingredients…

For the cake:

  • 3 large carrots, shredded
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • 1/4 cup water
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger

For the icing:

  • 2 cups raw cashews, soaked overnight + drained
  • 1/4 cup coconut milk (solidified)
  • 2 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Directions…

  1. Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
  2. Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
  3. Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
  4. Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
  5. Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.

Makes 10 mini cakes. Serve chilled.