This super simple raw carrot cake is made with only a few ingredients but it's packed with flavour and without the side-effects that come with eating gluten or sugar!
Raw doesn't have to mean just fruits and veggies though and it certainly doesn't mean no sweets either.
I wanted to make a dessert that's easy to make, that doesn't have any sugar, not even coconut sugar, that's obviously raw and relatively healthy as well, so if you wanted to eat a lot of it, you could, guilt free!
I'm a huge fan of carrot cakes and also courgette cakes, and as I'm writing this I'm thinking I should totally do a courgette cake recipe. Ok soon....
Anyway, I love carrot cakes but never really had one that's raw and super yummy. They're usually quite dry and also unreasonably expensive when I find them in cafes. Which is why I decided to give it a try and make one that I think is worth a try!
So go ahead, give it a try and feel free to let me know if you made it and if you'd change anything in the recipe. I love to hear new ideas!
Raw + Vegan + Sugar-Free + Guilt Free Carrot Cake
Simple and delicious.
Prep Time - 30 minutes Total Time - 30 minutes
Servings Around 15 slices
Course Dessert Cuisine Raw, Vegan Does it last? Up to 1 Week in fridge or 1 month in freezer
150ng Cashew Nuts soaked for 30 mins in hot water
100 ml Coconut cream or the thick part of a can of coconut milk)
50 ml Maple Syrup
20 ml Lemon Juice
1 tsp Vanilla Extract
250 g Carrots Grated, around 4 carrots
500 g Medjoul Dates
300 g Walnuts or Pecans Plus extra for garnish
70 g Coconut flour
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 tsp sea salt
Rinse and drain soaked cashew. Add all icing ingredients in high-speed blender or food processor and blend until smooth. Place in tupperware and let chill in the fridge until you make the carrot cake.
Add dates to a food processor and blend till large ball forms, remove and set aside.
Add walnuts, salt, spices and vanilla in food processor and blend for a few minutes until you get a semi-fine meal. Add the dates back in and pulse until a loose dough forms then add the grated carrot and pulse a bit longer until carrots are incorporated.
Transfer mixture to a large mixing bowl and add coconut flour and raisins. stirring to combine.
Transfer the mixture into a silicone cake form or line a cake tin with baking paper so it doesn't stick. Press with your hands until nice and firm.
Remove from cake form and carefully slice in half lengthwise.
Using a spoon, spread 1/2 the icing on the top side of the bottom slice of the cake. place to top half gently over and spread the other half of icing over the cake. Try not to use much force so as the keep the icing in the middle from pouring out. If your icing is too runny you can leave it in the fridge or freezer for a bit longer.
Crumble up some walnuts or pecans and add on top of icing to give a nice, extra bit of crunch.
We prefer freezing the cake and then leaving it out 10 minutes before serving it but you can also keep in the fridge and serve cool.
Did you make this ?
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Love & Joy,