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Raw Carrot Cake with Lemon Cashew Creme

6/6/2012

18 Comments

 

Raw Carrot Cake with Lemon Cashew Creme

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I love carrot cake. I mean, its a cake made of a vegetable, what's not to love?!
Sadly, most carrot cakes are drowned in sugar, butter, and eggs and thus lose any nutritive qualities that those tasty orange vegetables may have contributed. 
In developing this recipe, I knew I needed to end up with a carrot cake that was healthy.  I needed a carrot cake that I could snack on at 2 am and not feel guilty about. I needed a carrot cake that had zero added sugars. But what I really needed was a carrot cake that tasted so damn good, Alex would think it was the real thing.
SUCCESS!!
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This is a raw, vegan, gluten free, soy free dessert that can be prepared in 10 minutes. And even better? Its good for you. I love that you can taste all of the REAL, delicious, from-the-ground ingredients that make this cake so moist and delicious!
And while the lemon creme frosting is totally optional, trust me when I say: 
ADD IT. 
It adds a whole new dimension to this cake; the lemon contrasts the 'fall' spices and the carrots and adds just the right amount of lemony flavor. 
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Plus, we used carrots we grew in our garden to make it!
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(Note: We used a mix of regular orange carrots and purple carrots from the Farmer's Market, so ours is a little darker than yours will be.)
Carrot Cake
Ingredients:
1 cup walnuts
1 cup dates
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated+strained carrots
1/2 cup raisins
Carrot Cake
Directions:
Process dates and walnuts until uniformly crumbly.
Add in spices and process again, just enough so that spices are incorporated- you don't want to turn your date/ nut mixture to mush, just to uniformly small pieces.
Pour mixture into a large mixing bowl and set aside. 
Grate carrots. Once grated, use cheesecloth to squeeze all of the excess juice from the carrots. 
We always get our cheesecloth from CheeseclothFabric.com 'cause they offer such great discounts when you buy in bulk- and even though cheesecloth seems like something you may never use, we are constantly finding new uses for it!  Feel free to drink the remaining carrot juice or toss it, but you won't need it for the recipe. 
Add the grated carrots to the mixing bowl and date nut mixture, using a large wooden spoon to mix everything together. Throw in raisins and stir again.
Once combined, put mixture into a 9-inch springform pan and refrigerate for 2-3 hours. Scroll down for Lemon Cashew Creme!
PRINT RECIPE
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Lemon Cashew Creme
Ingredients:
1 cup soaked cashews
1 teaspoon vanilla
4 dates
1/2 cup water
1 tablespoon lemon juice
Directions:
Throw it all in a food processor and process until smooth and creamy, about 2 minutes. After cake has been set in the refrigerator for 2-3 hours, frost and enjoy!
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**Update**
We recently re-made this cake for a friends party and added a nut & date crust. To make the crust you will need:
1/2 cup dates
1 1/2 cup nuts (I used almonds and cashews)
3 tablespoons melted coconut oil

Blend all ingredients together in a food processor.
Line a cake pan or pie tin with non-stick or waxed paper.
Press mixture into the sides and bottom of pan.
Refrigerate to set, about one hour.
After crust has set, layer with carrot mixture, followed by lemon cashew creme. 
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18 Comments
Emily von Euw link
6/6/2012 05:50:06 am

i am salivating.

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Amber St. Peter link
6/6/2012 05:56:18 am

I am flattered!

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Kristy link
6/7/2012 04:43:24 am

That cake looks soooo rich! And that frosting recipe is great! It sounds like they pair beautifully.

Thanks for the head's up on the cheesecloth website! That will definitely come in handy.

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Justin link
6/9/2012 09:01:09 am

Hey, thanks for sharing this Amber. Definitely a sweet looking treat I can take advantage of. I love baking but am always trying to find a good balance between making something that tastes good and is not so bad for me. Love it! Feel free to make me one and mail it to me :D

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sandi ramirez link
6/10/2012 05:16:46 am

OMG I am on my 1st ever juice cleanse so I can't eat this right now but BOY this will be my carrot cake for the holidays FOR SURE. Your blog is wonderful and can't wait to read more. ( Plan to be vegan when I break my cleanse it's day 82 for me.)
Sandi

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Jean Horrall
6/23/2012 08:48:16 am

Would it be okay to use the leftover carrot pulp from juicing for this?

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Amber link
6/23/2012 09:38:38 am

That should work wonderfully, and we're all for re-using! I suspect it might change the consistency, and Alex says the crunch of the carrots is one of his favorite parts, but if you don't mind a slight texture change it should be fine.

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Caroline
6/27/2012 04:01:55 pm

I was wondering what your tips are on food processing. this is the first raw vegan dessert I have made and I guess I didn't process the date/nut mixture enough because after 3 hours in the fridge my cake won't stick together:( do you think it would be okay for me to throw it back in the food processor even though the carrot and raisins are in the mixture now?

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Amber link
6/28/2012 05:26:45 am

Its worth a try, but it'll definitely change the texture of the cake dramatically. The date/ nut mixture should be processed until the dates pieces are small enough that they act as a glue to hold it together. It'll basically need to be sticky enough that if you wanted to form patties out of the date/ nut mixture, you could. If you try putting it all back in the food processor it'll probably get kind of mushy, but it should still taste good...I think! Also, make sure that your carrots have been squeezed out really well, the less moisture the better. One last thing: this cake is raw so it won't get super firm in the fridge, its meant to be a little soft. Hope that helps, let me know how it works if you re-process it!

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Rebecca Avrett
11/20/2012 12:56:53 am

Do you think this would work with apple instead?

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Amber
11/30/2012 12:06:54 am

I haven't tried, but have thought about it. I'm almost sure it would work similarly. If you try it let me know how it works! I'll have to give a try the next time we have apples!

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Rebecca Avrett
12/2/2012 10:49:07 am

I used apple and carrot! It was fantastic! Thank you..

eightdaysweek link
3/19/2013 07:39:23 pm

I totally fell in love with this cake, I am going to try and prepare on my own :)
Kisses from Holland!

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Suzie Blair
11/26/2013 09:33:15 am

Can I freeze this cake? I am the only vegan and play with raw person in my home. It looks delish and I would love to make it. I know me, I have a raging sweet tooth, I have to do something so I do not eat the whole thing in a matter of days.

Thank-you,
Suzie

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Amber link
11/26/2013 11:17:04 pm

Definitely! Though, I would maybe just refrigerate the frosting and spread it on as needed. Enjoy!

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Kayla link
3/4/2014 07:40:53 pm

this is very interesting post. I love it and I learn a lot from this.

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Tahirah
8/13/2014 03:56:26 pm

Your recipes are all delicious especially this raw carrot cake! It's superb!! What a delightful reward to have fresh garden carrots for your cake! I love anything raw food particularly desserts my favorite!! They turn out so moist and fresh it's unbelievable! I just became a vegetarian and am always looking for recipes like these. Thanks for sharing your appetizing foods:)) They're addictive!!

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suzie
4/11/2016 02:04:00 pm

I just have to write to you again and tell you how much I enjoy your site and recipes.

Reply



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