Carrot cake is one of my favorite cakes, and I don’t care how heavy it is, it’s going to be my wedding cake when I get married. I have a feeling though that a lot of it has to do with that cream cheese frosting and after deciding to go mostly vegan (like 95% of the time except for when I travel and special occasions, et cetera et cetera), it’s been hard to abandon this slice of my life.
I’m also looking for healthier desserts these days, and I don’t want one leaving me overly stuffed and guilty because it has way more sugar than it needs. So when I watched Jenny Mustard’s vegan inspo video on raw vegan carrot cake via An Unrefined Vegan, I couldn’t wait to try the recipe. (My secret hopes of being a minimalist - Jenny’s blog focuses on simple living - is a whole other issue. It may never happen. I’ve got way too many plates I just can’t throw away, but a girl can try.)
Anyways, this is a dessert I’m proud to eat. It’s filled with nuts, fruits and veggies. I love the cashew cream cheese filling. It really makes the cake for me. The best thing is I can package and freeze some. When I want a treat in the middle of the day or after dinner, I can just grab one.