One thing is for certain: you feel a lot better after enjoying a raw vegan dessert than after you eat a pint of ice cream or packaged pastry. Think of this dessert as raw vegan comfort food, only this recipe puts a zesty spin on a timeless classic. Carrot cake, depending on who you ask, ranks high in the dessert world, but all of the calories, unhealthy fats, sugar, and dairy products that go into it are not kind to the gut. Fortunately, this healthier, raw rendition provides all the flavor without the unwanted bloating that comes with eating regular cake.
Have you noticed that a lot of carrot cake recipes contain pineapple chunks? That is a personal preference, but it an add an interesting, somewhat weird, flavor to the cake. When you cut into a carrot cake and see real bits of carrot, though, you know you are in for a treat. Grated carrots add a surprising sweetness to carrot cake, and the fresh lemon and orange are very complementary. Your palate craves freshness and acid, which both the lemon and orange offer. But make no mistake: this is not a citrus-forward dessert like a lemon bar. This is carrot cake that has notes of refreshing citrus!
You can choose to make this raw vegan carrot cake in a round cake or pie pan, or you can make tiny cupcakes. Whichever method you choose is completely fine, but if the smaller individual pieces help you control your portions, go that route.
- Prep Time:20m
- Total Time:20m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Carrot Cake
- 1 1/2 c grated carrot
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 1/2 c raw walnuts
- 1/2 c Medjool dates (soaked in water for 15-20 minutes)
- 1/8 tsp. cinnamon
- 1 pinch sea salt
For the Frosting
- 1 c raw cashews (soaked in water for 2-4 hours)
- 1 tbsp. alcohol-free vanilla extract
- 1 1/2 tbsp. coconut oil
- 1 tbsp. grade A maple syrup
- Juice of 1 lemon
- Filtered water, as needed
Instructions
For the Carrot Cake
- Place the shredded carrots, lemon zest and orange zest (plus a squeeze from half of each), and the rest of the ingredients in a food processor. Pulse until thoroughly combined, stopping to scrape down the sides of the processor as necessary.
- If you want to make one large raw carrot cake, place parchment paper in the pan and then press the carrot cake into an even layer. If you want to use ramekins or muffin tins, make sure to grease them with coconut oil to prevent sticking.
- Place the carrot cake in the freezer to firm up while you prepare the frosting.
For the Frosting
- Add the ingredients to a blender with two tablespoons of water to start. Blend and scrape down the sides to fully incorporate the ingredients, adding more water as needed to achieve your desired consistency. The frosting should be thick.
- Remove the carrot cake from the freezer and frost them, sprinkling with cinnamon if you want. Place back in the freezer for the frosting to firm up (about 30 minutes).
- Remove from the freezer and slice a piece from the large cake, or enjoy a smaller muffin-sized carrot cake.
- Store the leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to a month.
