Learn how to make a memorable raw vegan carrot cake that bursts with flavors, creaminess and freshness
You don’t have to be a carrot cake fan to love this recipe. It’s quite enough to love desserts 🙂 There is something truly magical about this raw vegan carrot cake. It’s definitely the combination of the cashew-based top and aromatic lower layer, which is a mixture of dates, carrots, ginger, and spices. Yum!
Raw cakes are not difficult to prepare. I’ve had my share of failures, making the top layers either too liquid or too hard to cut. To solve the problem, you just need to control the amount of coconut oil, because it is crucial for the texture formation during the freezing process.
Speaking of which – the cake is raw, so it requires no cooking. It is also a typical blend and freeze recipe, so not much hassle there, either. But it requires a bit of preparation in advance and needs to be frozen overnight to get your vegan carrot cake delight. It’s worth it! To believe me, you just have to try!
Hey, if you love simple yet delicious vegan desserts, check this one!
Much like all raw cakes, this one should be defrosted for at least 15-20 mins before serving. You can freeze it again and keep in the freezer for… well I am sure it can be quite a while, but in my house, it was never longer than 3 days 😀
Like the majority of recipes on this website, I am encouraging you to experiment with ingredients (and let me know how that worked out) if you like. Maybe you’re not a cinnamon or ginger fan. Maybe you would put vanilla extract instead. Just go for it 🙂
However, if you decide to follow the recipe strictly, great! The result will be a really interesting, not-too-sweet, and extremely aromatic cake. Dig in ⬇️
The ultimate vegan raw carrot cake
Course: DessertDifficulty: Easy8
big pieces45
minutes8
hoursLearn how to make this spectacular, healthy dessert for your family. A great vegan & raw version of the popular carrot cake.
Ingredients
- For the bottom layer
150 g dates
1 large carrot, peeled and cut into cubes
1 small piece of fresh ginger root*, peeled
1 tsp cinnamon
1 tsp nutmeg
1 tbsp coconut oil
2 tbsp oat flakes
2 tbsp coconut flakes
- For the top layer
250 g raw cashews
2 tbsp lemon juice
300 ml canned coconut cream
Sweetener of choice** to taste (about 4 tbsp s)
2 full tbsps coconut oil
2 tbsps coconut sugar, to sprinkle
Directions
- To prepare the bottom layer
- Soak the dates into warm water for at least 20 mins. Once they soften, peel them and remove the pits.
- Transfer them into a blender or chopper and add the remaining ingredients. Pulse until you get a creamy texture.
- Form the base layer with your fingers or using a wet spoon. Transfer into a freezer.
- To prepare the top layer
- Soak the cashews into very warm water for at least 30 mins (more, if possible). Drain and transfer into a blender.
- Add the remaining ingredients and pulse until you get a creamy consistency. Pour over the bottom layer and top with coconut sugar. Freeze.
Notes
- *About 2 cm wide
- **I used agave syrup