Raw Carrot Cake With Vegan Cream Cheese Frosting
The raw carrot cake of my dreams is here! Raw Vegan Carrot Cake is here!
This cake is tender, moist, naturally sweetened, and topped with an optional vegan cream cheese “frosting” that’s absolutely delicious. It can be yours for just ten essential ingredients and thirty minutes. Let’s get started!
This cake’s base is made of dates and walnuts blended. We then add carrots, vanilla, and spices to give them a warm and spicy flavor.
After blending, add the coconut flour to a bowl and stir to maintain a cake-like texture. Coconut flour provides natural sweetness and fiber and keeps the cake grain-free.
You can roll your cake dough into balls or make them into No Bake Vanilla Cake Bites! You can form a cake in a springform pan or a baking pan (our favorite).
To add acidity, we chose a cashew-based cream flavored with vanilla, maple syrup, and lemon. The result is a rich cream cheese frosting that is thick and sits on top of the cake. Swoon!
After the cake has chilled, you can start celebrating. You can decorate the cake with anything you have on hand. We used flowers, carrots, and walnuts.
FOSTERING ( optional )
1 1/4 cups raw cashews
Coconut cream or full-fat milk is 1/2 cup.
Lemon juice 2 Tbsp
Maple syrup 3 Tbsp
1 tsp vanilla extract
2 cups finely shredded carrots
Measure 2 cups of pitted dates packed in a Medjool bag (after the pits are removed).
2 1/2 cups raw walnuts
2 tsp vanilla extract
1/4 teaspoon sea salt
1 1/4 tsp of ground cinnamon
3/4 tsp ground ginger
Nutmeg, one pinch
1 cup almond flour or 1/2 cup Coconut flour
1/4 cup raisins
If you are making frosting (optional), soak cashews for 30 minutes to 1 hour in hot water. Rinse and drain. Add coconut cream, maple syrup, vanilla, maple juice, and lemon juice to a blender and blend until smooth and creamy. Scrape the sides as necessary. Cover and chill.
Grate the carrots using a box grater or the attachment for your food processor. Set aside.
Add the pitted dates to a large food processor (at least seven cups) and blend until only small pieces remain or a ball is formed. Remove pitted dates from the food processor. Set aside. The ingredients can also be processed in smaller food processors. Just make sure to blend them in batches to avoid overflowing the bowl.
Add the vanilla, spices, salt, and walnuts to the food processor. Blend until you reach a semi-fine powder. Add dates and carrots shredded back and pulse for 1 second until a loose mixture forms. Do not over-blend. You want a pliable dough, not a purée.
Transfer the mixture to a large bowl. Stir in coconut flour and raisins. Mixing gently instead of blending the mixture in a food processor will keep it lighter, less dense, and more “cake-like.” Once the mixture is well blended, put it aside.
Add parchment paper to the bottom and sides of a springform pan 7-9 inches (or a large cake pan, or if you have an 8×8 baking dish with high corners) before assembling. Add the cake mix and pack it evenly. Spread and press. Use a flat object such as a glass to help you press the mixture into an even layer. Wrap the mixture in parchment paper if it sticks to the glass. Note: These can also be rolled into balls and eaten as cake bites!
You can now enjoy your cake by gently lifting it from the pan. If you add frosting, pour it on and tap any air bubbles out. Place the cake on a baking tray (to maintain level) and then freeze for 3-4 hrs or until the frosting feels semi-firm.
When serving, ensure the cake is not fully frozen. It should be soft enough to slice (let it thaw for 30 minutes on the counter). Use a hot knife and carefully cut the cake. Add more nuts, raisins, or any other toppings you desire (optional).
Keep leftovers in the fridge for up to a week or in the freezer for up to a month. Enjoy it slightly chilled, not frozen. The frosting may become soft if it sits at room temperature for over 2 hours.