Fall 2015 Poultry Press
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Vegan Recipe Corner
Carrot Cake With Creamy Cashew Lemon Frosting
Recipe by Emily von Euw for One Green Planet

For the Cashew Lemon Frosting
  • 1 ½ cups cashews

  • Juice from 1 lemon

  • 2 tablespoons liquid coconut oil

  • 2 tablespoons coconut nectar

  • 1 teaspoon vanilla powder

  • Water, as needed

For the Carrot Cake
  • 3 large carrots, peeled and chopped into small chunks

  • 1 ½ cups oats

  • 2 cups dates

  • ½ cup dried coconut

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg


1. To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it – mmm. Put in the fridge.

2. To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.

  carrot cake cashew lemon frosting
carrot cake cashew lemon frosting 2
Photos by Liqin Cao

3. Assembly: press half the cake mixture into a small springform pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it’s solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.

For more great recipes, go to www.upc-online.org/recipes!
Fall 2015 Poultry Press