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Raw Vegan Carrot Cake

March 29, 2018

In our family you can't celebrate spring birthdays without carrot cake. It all starts with Tabitha's birthday and is then followed by my service dog, Jazz's' birthday, and then my birthday.  And if I was to choose a cake for my birthday... yup, you guessed it- it'd be carrot cake.

 

 

 

Sandwiched in between all of those birthdays is Easter- which is another great reason for carrot cake.

 

But Tab threw the "carrot cake for her birthday cake" for a loop this year. How?

 

By starting Whole 30 on her birthday. Granted it wasn't her fault that a bunch of friends were starting Whole 30 and that the nature of starting something that lasts 30 days involves starting at the beginning of a month.

 

This left me with no choice but to create a Whole 30 compliant carrot cake because everyone needs cake on their birthday.

 

 

This cake might be raw and vegan and gluten free and healthy, but all you need to know is that my 13 year old niece, who refuses to eat most anything I cook (because it always involves vegetables), took a bite and said "it's not that bad".

 

Which from her, is a great compliment.  

 

Despite not being cake by traditional definition, this cake is pretty darn good- it is dense, and rich, and spiced just right.  

 

The frosting might be my favorite part of this cake (I may have just eaten the frosting at one point). Put the frosting on the cake, then put a piece of the frosted cake on a fork, and into your mouth.

 

You'll agree.

 

This cake is good. 

 

 

Raw Vegan Carrot Cake

Ingredients

  • 1 cup walnuts

  • 1 cup pitted dates

  • 4 medium carrots, grated

  • 3/4 cup unsweetened shredded coconut

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp cardamom

  • 1/4 tsp nutmeg

  • pinch of salt

Lemon Cashew Frosting

Ingredients

  • 1 cup cashews, soaked overnight

  • 1 cup pitted dates

  • 1/4 cup melted coconut oil

  • 5-6 TB lemon juice

  • 1 tsp vanilla

  • pinch of salt

Instructions

  1. Place cashews and dates for frosting into a food processor. Blend until nearly smooth. You'll have to stop and scrape the bowl several times. Don't worry if you still have some "pieces". The next step will smooth things out.

  2. Add the coconut oil, 3 TB lemon juice, vanilla, and salt to the food processor and process until smooth. Stop occasionally to scrape down the sides and taste. Add the remaining lemon juice to taste.

  3. Scrape frosting into a bowl and set aside while you make the cake.

  4. Add the cashews and dates for the cake to the food processor (no need to clean it first). Process until mixture resembles coarse crumbs.

  5. Add the remaining cake ingredients and process until well mixed and carrots have broken down a good bit.

  6. Press half of the cake mixture into a plastic wrap lined 6" cake pan (you could also press the entire mixture into an 8x8 pan).

  7. Spread an even layer of frosting over the first cake layer. Set cake in the freezer for 5-6 minutes.

  8. Remove cake from freezer and press the remaining cake mixture on top of the frosting. This is what gives you the two-layer cake effect. Return cake to the freezer for 20-30 minutes.

  9. Invert the well chilled cake onto a cake plate and remove the plastic wrap. Spread remaining frosting on the top of the cake (like we did) or along the sides and top. You'll have extra frosting but have no fear....it tastes great on nothing but a spoon.

    *Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share.
    Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

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