Delicious Raw Carrot Cake

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Delicious Raw Carrot Cake

A delicious and nutritious dessert option that's vegan, raw, and bursting with the flavors of carrots, nuts, and spices. This cake features a moist and flavorful carrot cake base topped with a creamy cashew frosting.
Servings 8 People
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Equipment

  • Food Processor
  • High-Speed Blender
  • Cake Pan or Dish
  • Spatula

Ingredients

For the Cake:

  • 2 cups shredded carrots
  • 1 cup pitted dates soaked in warm water for 15 minutes and drained
  • 1 cup walnuts
  • 1 cup shredded coconut
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

For the Frosting:

  • 1 cup raw cashews soaked in water for at least 4 hours or overnight
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
  • Pinch of salt

Instructions

Prepare the Cake:

  • In a food processor, combine the shredded carrots, soaked dates, walnuts, shredded coconut, cinnamon, ginger, nutmeg, and a pinch of salt.
  • Pulse the mixture until it forms a sticky dough-like consistency. You may need to scrape down the sides of the food processor occasionally to ensure all ingredients are well combined.
  • Once the mixture is well combined and forms a dough, transfer it to a lined cake pan or dish. Press the mixture firmly and evenly into the bottom of the pan to form the cake base. Place it in the refrigerator while you prepare the frosting.

Make the Frosting:

  • Drain the soaked cashews and rinse them well.
  • In a high-speed blender, combine the soaked cashews, melted coconut oil, maple syrup or agave nectar, vanilla extract, lemon juice, and a pinch of salt.
  • Blend on high until the mixture is smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well incorporated.

Assemble the Cake:

  • Remove the cake base from the refrigerator.
  • Pour the prepared frosting over the cake base, spreading it evenly with a spatula.
  • Optionally, sprinkle some additional shredded coconut or chopped walnuts on top for decoration.
  • Place the cake back in the refrigerator to set for at least 1-2 hours, or until the frosting is firm.

Serve:

  • Once the frosting has set, remove the cake from the refrigerator.
  • Slice it into pieces and serve chilled.
  • Enjoy your delicious Raw Carrot Cake!

Notes

FREEZING:
  • Since this is a raw cake, it's best to store it in the freezer rather than the refrigerator for longer-term storage to maintain its texture and freshness.
  • When stored properly in the freezer, the raw carrot cake will keep well for up to 2-3 months without significant loss of quality.
Calories: 350kcal
Cost: 30$
Course: Dessert
Cuisine: American, Mexican
Keyword: Bakery

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  1. 5 stars
    very nice

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