Raw Carrot Cake with Vegan Cream Cheese Frosting
User Reviews
4.9
Raw Carrot Cake with Vegan Cream Cheese Frosting
Description
Raw Carrot Cake with Vegan Cream Cheese Frosting combines shredded carrots, dates, and walnuts with cinnamon, ginger, and nutmeg to create a flavorful, textured dough held together by coconut flour. This no-bake cake offers a moist and naturally sweet consistency, relying on blending and pulsing ingredients without heat. The optional frosting made from soaked cashews blended with coconut cream, lemon juice, maple syrup, and vanilla adds a creamy and slightly tangy contrast that complements the spiced carrot base.
The method calls for careful processing to avoid over-blending, keeping the dough loose and retaining carrot shreds for texture. The frosting requires soaking cashews to achieve a creamy, smooth consistency through high-speed blending and chilling, enhancing its firmness and flavor.
Enjoying this cake offers a raw, plant-based alternative to traditional carrot cake with rich nutty notes and a pleasant, natural sweetness, suitable for those avoiding baking or preferring vegan frosting options.
Ingredients
FROSTING (optional)
- 1 ¼ cup cashew nuts raw
- 1/2 cup coconut cream or full-fat coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
CAKE
- 2 cups carrot finely shredded
- 2 cups Medjool dates measured after pits removed, packed, pitted
- 2 ½ cups walnut raw
- 2 tsp vanilla extract
- 1/4 tsp salt sea salt
- 1 ¼ tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch nutmeg
- 1/2 cup coconut flour (or sub almond flour)
- 1/4 cup raisins
Instructions
- 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 the sides as needed. Cover and refrigerate to chill.
- Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
- 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.
- 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 purée.
- 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.
- 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!)
- 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.
- 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).
- Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best enjoyed slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.
Notes
- Nutrition information provided is an estimate and excludes the optional frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(Slices)
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 217 | 11% |
| Carbohydrates | 30.5g | 10% |
| Protein | 3.6g | 7% |
| Fat | 10.8g | 17% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 54.2mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 23.3g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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