When people discover I’m ‘vegan’ I’m often, within moments, confronted with the question: “Well, don’t you MISS…”.
I eat plants to keep my body vibrant, efficient, strong, and healthful.
I eat plants because I have an insanely massive moral issue with America’s food system.
I eat plants for myself: because I want to and because it is a practice that works for me. No one is pressing me, and I think most importantly, I want to recognize and make so clear that if I missed something, I would eat it. Life isn’t black and white and although I do identify as a ‘vegan’, it is more so to make my plant eating habits approachable, less scary, and hopefully inspiring, than because it’s a term I feel close to.
All of this being said, I did miss carrot cake.
I am very lucky in that one of my best friends, Sarah, recently declared herself a ‘plant eater’. It’s so much fun bouncing recipe ideas, cooking with, and enjoying a meal with a similarly motivated, passionate, and empowered companion. We’ve been toying with the idea of a weekly recipe collaboration, so look out for #Saley (Sarah + Alexandra) as we conquer your food questions, recipe suggestions, and the day-to-day of eating green together. Anyways, the two of us have been chatting (dreaming) about carrot cake for a while, stubbornly believing a plant-based cake was possible, that cream and eggs weren’t necessary. After scouring every vegan and raw food cookbook in my collection, then the wondrous internet, we made a perfect, bright, creamy, warm, and carroty recipe for Raw Carrot Cake with Lemon Cinnamon Frosting our own. You’re welcome guys, this one is a TEN!
You can have your cake and eat it too.
Raw Carrot Cake with Lemon Cinnamon Frosting [8 slices]
Recipe Adapted From: The Rawsome Vegan Life
Lemon Cinnamon Frosting
1½ cups raw cashews
juice of 1 lemon
2 tablespoons coconut oil
1 tablespoon 100% pure maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
water, as needed
Place all of the ingredients in a high speed blender. Blend for about 45 seconds, adding water by the teaspoon until desired consistency is reached. Transfer to a medium sized bowl and refrigerate, covered, until ready to use.
1½ cups rolled oats
6 large carrots, peeled & cut into cubes
2 cups dates
½ cup dried shredded coconut
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
In a large food processor fitted with an S blade, processes the oats until they are a fine powder.
Add the remainder of the ingredients to the processor and pulse until they all begin to stick together.
Remove carrot cake mixture from processor bowl and shape (with your hands) into desired cake shape.
Place on a plate then freeze for at least an hour or until it solidifies.
1. Once cake solidifies, remove from freezer.
2. Spread the frosting onto the cake + garnish with chopped nuts and cinnamon.
3. Place frosted cake back into freezer and allow to set (at least an hour).
4. EAT UP.
Nutritional Information [per serving = 1/8 of cake]
400 Calories, 58g Carbohydrates, 18.7g Fat, 8g Protein, 7.5g Fiber, 32.5g Sugar