Raw Carrot Cake

By lihui

16 Person

30 Minutes

217 Calories

Raw vegan carrot cake made with 10 wholesome ingredients! Tender, 30 minutes to make, and topped with an optional cashew cheese cream frosting! The base of this cake starts with blended dates and walnuts. Then we add shredded carrots and plenty of vanilla and spices for added warmth and flavor. Once blended, transfer to a bowl to stir in the coconut flour to keep a lighter, cake-like texture. Coconut flour adds natural sweetness and lots of healthy fiber, and it also keeps this cake grain-free! It's tender, it's cakey, it's naturally sweetened, it's topped with an optional but swoon-worthy vegan cream cheese “frosting,” and it's all yours in just 10 basic ingredients and 30 minutes. Let's do this!

Ingredients

Cake

1/4 cup Raisins
1/2 cup Coconut flour
Pinch nutmeg
3/4 tsp. Ground ginger
1 1/4 tsp. Ground cinnamon
1/4 tsp. Sea salt
2 tsp. Vanilla extract
2 1/2 cups Raw walnuts
2 cups Packed pitted medjool dates
2 cups Finely shredded carrots

Frosting

1 tsp. Vanilla extract
3 tbsp. Maple syrup
2 tbsp. Lemon juice
1/2 cup Coconut cream
1 1/4 cups Raw cashews

Method

01

If making the frosting (optional), soak the cashews in hot water for 30 minutes - 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.
02

Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
03

To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used - the ingredients just need to be blended in batches as to not overflow the bowl.
04

To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a puree.
05

Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more "cake-like" texture. Once well combined, set aside.
06

Prepare a 7-9 inch springform pan (or large cake pan or an 8x8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)
07

At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
08

To serve, make sure the cake isn't fully frozen so it's soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).

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Raw Carrot Cake

3.6

( By lihui )

01 Information

Grade easy
Serving 16 servings
Calorie 217 Kcal
Prep Time 30 Mins
Total Time 30 Mins

02 Ingredients

Cake

1/4 cup Raisins

1/2 cup Coconut flour

Pinch nutmeg

3/4 tsp. Ground ginger

1 1/4 tsp. Ground cinnamon

1/4 tsp. Sea salt

2 tsp. Vanilla extract

2 1/2 cups Raw walnuts

2 cups Packed pitted medjool dates

2 cups Finely shredded carrots

Frosting

1 tsp. Vanilla extract

3 tbsp. Maple syrup

2 tbsp. Lemon juice

1/2 cup Coconut cream

1 1/4 cups Raw cashews

03 Method

Step 1

If making the frosting (optional), soak the cashews in hot water for 30 minutes - 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.

Step 2

Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.

Step 3

To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used - the ingredients just need to be blended in batches as to not overflow the bowl.

Step 4

To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a puree.

Step 5

Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more "cake-like" texture. Once well combined, set aside.

Step 6

Prepare a 7-9 inch springform pan (or large cake pan or an 8x8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)

Step 7

At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.

Step 8

To serve, make sure the cake isn't fully frozen so it's soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).

04 Author

lihui

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