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SideChef
Recipes
Raw Vegan Carrot Cake
Recipe

14 INGREDIENTS • 5 STEPS • 1HR 30MINS

Raw Vegan Carrot Cake

4.3
3 ratings
Well today my friends I’m excited to share with you my Raw Vegan Carrot Cake recipe. This healthy carrot cake recipe is packed full of flavor, is SO easy to prepare and in my opinion is better than the ‘real thing’. Or would this be the ‘real thing’?
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Raw Vegan Carrot Cake
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
Well today my friends I’m excited to share with you my Raw Vegan Carrot Cake recipe. This healthy carrot cake recipe is packed full of flavor, is SO easy to prepare and in my opinion is better than the ‘real thing’. Or would this be the ‘real thing’?
1HR 30MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
12
US / Metric
Carrot Cake
Walnut
2 cups
Walnuts
Carrot
4
Carrots, grated
Dried Dates
2 cups
Dried Dates, pitted
Ground Flaxseed
3 Tbsp
Ground Flaxseed
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Cardamom
1/2 tsp
Ground Cardamom
Fresh Ginger
1 tsp
Orange Vanilla Cashew Creme
Raw Cashews
2 cups
Raw Cashews
soaked overnight or at least an hour
Vanilla Bean Paste
1/2 Tbsp
Vanilla Bean Paste
Orange
1 1/2
Oranges, juiced, divided
zest whole orange completely before juicing
Medjool Dates
4
Medjool Dates, pitted
For Serving
Maple Syrup
to taste
Chopped Pecans
to taste
Chopped Pecans
Nutrition Per Serving
VIEW ALL
Calories
392
Fat
24.2 g
Protein
8.7 g
Carbs
43.0 g
Add to plan
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Raw Vegan Carrot Cake
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author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
Cooking InstructionsHide images
step 1
Blend the Carrots (4), Fresh Ginger (1 tsp), Walnuts (2 cups), Dried Dates (2 cups), Ground Flaxseed (3 Tbsp), Ground Cinnamon (1/2 Tbsp), Ground Cardamom (1/2 tsp), Ground Turmeric (1 tsp), and juice from the Orange (1/2) in a food processor until smooth.
step 1 Blend the Carrots (4), Fresh Ginger (1 tsp), Walnuts (2 cups), Dried Dates (2 cups), Ground Flaxseed (3 Tbsp), Ground Cinnamon (1/2 Tbsp), Ground Cardamom (1/2 tsp), Ground Turmeric (1 tsp), and juice from the Orange (1/2) in a food processor until smooth.
step 2
Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
step 2 Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
step 3
To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (2 cups), zest and juice of the Orange (1), Vanilla Bean Paste (1/2 Tbsp), and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.
step 3 To make the Orange and Vanilla Cashew Creme, blend Raw Cashews (2 cups), zest and juice of the Orange (1), Vanilla Bean Paste (1/2 Tbsp), and Medjool Dates (4) in a food processor until very smooth. This will take about 5 minutes.
step 4
Carefully take the cake out of the tin and place it on a serving plate.
step 4 Carefully take the cake out of the tin and place it on a serving plate.
step 5
Smear the cashew creme over the top and sprinkle with Chopped Pecans (to taste) and a drizzle of pure Maple Syrup (to taste). So amazing. Enjoy!
step 5 Smear the cashew creme over the top and sprinkle with Chopped Pecans (to taste) and a drizzle of pure Maple Syrup (to taste). So amazing. Enjoy!
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
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