If you're fond of juicing, this raw carrot cake recipe from Kris Carr is a great way to use up excess carrot pulp and turn it into a healthy, indulgent treat. In addition to carrots, this vegan-friendly recipe is made with dates, shredded coconut, nuts, ginger and apple, which makes it a delicious fall snack or dessert.
Frosting is an essential part of carrot cake and this raw vegan carrot cake recipe features an alternative that can be made without any animal products. Instead, the frosting gets its flavor and consistency from lemon juice, vanilla powder, dates, water and cashews. The recipe is easy to put together and mainly involves a lot of blending in the food processor and smearing the frosting on top—from there, the hardest part is to wait about 25 minutes for everything to set before serving.