Simple Raw Vegan Carrot Cake Squares Gluten Free, Oil Free, Refined Sugar Free

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Raw Carrot Cakes

RECIPE:

Base
⅔ cup pitted medjool dates
1 ½ cup rolled oats
½ cup quinoa OR coconut flakes
2 medium carrots
1 cup walnuts
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 tsp vanilla extract
2 tbsp plant milk

Frosting
1 cup raw cashews, soaked for min. 2 hours
1 tbsp lemon juice
1 tsp vanilla extract
4 pitted medjool dates
⅓ cup plant milk

Instructions:

Add all the carrots to the food processor and pulse 5 times. Add the remaining base ingredients into a food processor and blend until mixture is sticky and holds together.
Press into a parchment-lined 8×8 inch pan. Set aside.

Combine all the frosting ingredients in a high-speed blender and blend until completely smooth. Spread the frosting over base.
Optionally, sprinkle with finely grated carrots.
Place the pan in the freezer for a minimum of 1 hour.
Remove from the pan, cut, and enjoy!

NUT-FREE: Use raw sunflower seeds to replace the cashews and seed(s) of choice to replace the walnuts.

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