Vegan Raw Tropical Carrot Cake With Coconut Cheesecake Icing

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["FOR THE CARROT CAKE:", "2/3 cups Raw Walnuts, Soaked For 4 Hours", "1 cup Raw Pecans, Soaked For 4 Hours", "1 cup Dates, With Pits Removed", "1/3 cups Raisins", "2 teaspoons Cinnamon", "1/2 teaspoons Nutmeg", "1/2 teaspoons Cardamom", "1-1/2 teaspoon Ginger", "1 pinch Sea Salt", "3-1/2 cups Carrots, Cut Into 1"" Pieces Before Measuring", "1/2 cups Freshly Grated Coconut", "1/2 cups Fresh Pineapple Chunks", "_____", "FOR THE CHEESECAKE:", "2 cups Raw Cashews, Soaked For 2 Hours", "1/2 cups Lemon Juice", "1/2 cups Raw Agave Nectar Or Honey", "2 teaspoons Pure Vanilla Extract", "2/3 cups Freshly Grated Coconut", "3 Tablespoons Coconut Milk", "2/3 cups Coconut Oil, Melted Slowly (not In Microwave!)"].

Yes, Vegan Raw Tropical Carrot Cake With Coconut Cheesecake Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.