Delicious, healthy, and easy to make – this raw vegan orange carrot cake roll is bound to be a hit, with its bright colors and creative shape! It is naturally gluten-free and sugar-free.
- 2–3 cups carrot pulp
- 1 cup dried mulberries
- 1 cup dates
- Meat of 1 young coconut
- ½ –1 cup dates
- zest of 1 orange
- juice of 1 orange
- ½ vanilla bean
- Start with mulberries: pulse in a food processor until fine consistency. Add in the dates. Pulse until well combined, then just stir in the carrot pulp.
- Icing: using a blender, blend all of the icing ingredients except the orange zest until thick and creamy. Then just stir in some of the orange zest.
- Assembly: pour and spread the cake mixture evenly on top of a parchment paper then pour and spread half of the icing mixture evenly on top of the cake avoiding 1-2 inches on the sides. Then start rolling them like how you would roll sushi using the parchment paper as a mat. When done, you can pour the rest of the icing on top and the remaining orange zest, slice, and enjoy as is or stick it in the freezer to firm up a little.
Find more of Paul Philip’s recipes at @kissphillip.
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