Raw Food’s Carrot Cake with Pear Cashew Cream

Published April 7, 2011 by Vegan Derby Cat Party

After making their delicious apple pie, I was curious to try the carrot cake recipe. The “crust” is a blend of carrots, apple, almonds, dates, cinnamon and nutmeg. It also calls for lemon zest, but I subbed a capful of lemon juice instead.

I spread the carrot mixture out onto a pie plate as suggested, but since this wasn’t a firm crust, like the apple pie one had been, I figured it wasn’t going to cut and serve well. So I transferred it all to a container and figured I’d just make the individual servings as needed.

The pear cashew cream called for a very ripe, large pear, and I found this very nice, BIG asian pear at WF.

cashews, pear, water, agave and vanilla extract in place of the vanilla power/paste.

The directions tell you to keep the cream separate, and top the “cake” when serving. It also says you can freeze this to make a frozen dessert. It made quite a bit, so I may do this if there is any leftover. I also added about a teaspoon of raw agave for a little extra sweetness.

To serve I topped it with cream and sprinkled on some raisins. It was really fresh and delicious. It still feels a little naughty because of the cashew cream, but you don’t have to feel too guilty. ; )

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