Raw Carrot Cake “Cheese”cake
Recipe type: Vegan, Gluten free, Grain free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4 – 3? cakes
A raw carrot cake, sweetened with dates and apricots and topped with a cashew vanilla cream “cheese” Inspired by: End of the week detox carrot cake + my cashew glaze
Cream “cheese”
Carrot cake
  • 2 cups shredded carrot, unpeeled [about 4 carrots]
  • ½ cup medjool dates, pitted [about 8 dates]
  • ½ cup raw walnuts, divided
  • ⅓ cup dried apricots [about 10 dates]
  • ½ cup raisins, divided
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  1. To be made the night before you plan on eating it.
  2. To make the cream “cheese”: line a 4 cup glass container with cheese cloth. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth. Pour the mixture into the container so that the mixture is over top of the cheese cloth. Cover and leave on the counter overnight. In the morning, remove the lid of the container, pinch the sides of the cheese cloth together and lift cream cheese mass out of the container to allow the liquids to drain from the bottom. Place cream “cheese” into food processor bowl, add powdered coconut sugar and vanilla and process until smooth.
  3. To make the cake bottom: place dates, apricots, cinnamon, nutmeg, and allspice in a food processor and pulse until pureed but still chunky. Add in remaining ingredients and pulse until combined.
  4. Bringing it all together: add in remaining divided ingredients (walnuts and raisins) to the cake mixture for a bit of texture. Separate the cake mix among 4 – 3? spring form pans, no need to oil or line. Press the mixture firmly to the bottom. Top with cream “cheese”, cover with plastic wrap and place in the freezer for at least 2 hours.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/raw-carrot-cake-cheesecake/