24 Sep, 2009
Fresh Carrot Cake with Vanilla-Macadamia Cream Frosting (a Raw Vegan Recipe for Anyone)
Posted by: Angela Leeds In: *LGS Daily Recipe|Angela's Favorite Recipes|Desserts|Great Raw Pot Luck Recipes
In the mood for carrot cake with dinner tonight? Want it sweet, moist, spicy, no-fuss… and filled with all fresh, raw ingredients?? Then this is it! Laden with the flavors of apple, cinnamon, nutmeg, walnut, and ginger, this cake offers a combination of tenderness and crunch wrapped in a creamy vanilla-macadamia frosting!
This recipe requires no dehydration and uses no dates, no cashews, and no flax seed. It requires three steps, but they don’t take long, and you can make this dish almost at the last minute for entertaining, snacking, and whenever you suddenly crave something light and sweet!
In fact, the cake is quite filling, and the piece you see here (with a delicious cappuccino made with fresh almond milk) was my dinner tonight.
The ingredients are all basic (provided you keep a stash of raw macadamias on hand most of the time, like I do), and it’s “just the right size” so your food doesn’t go to waste (it makes approximately a 5″x5″ cake).
This is a no-guilt dessert just loaded with nutrition and taste! A great snack to cozy up to at the end of a beautiful autumn day. 
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