Trinity’s Guide to Making Raw Vegan Carrot Cake
Yes, this is gluten free, egg free, dairy free, raw vegan and no-bake!
Serves: 4 – 6 slices
Preparation time: 25 minutes (plus 2 hours soak time)
- 100g (3½ oz) dates (will need soaking)
- 100g (3½ oz) walnuts
- 1 large carrot
- ¼ teaspoon nutmeg (freshly ground)
- ½ teaspoon fresh ginger (grated)
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil (not melted)
- 3 tablespoons ground almonds
Creamy frosting ingredients:
- Handful cashews (will need soaking)
- Handful dates (will need soaking)
- Dash of vanilla extract
- Dessicated coconut to dress
Video Recipe Demo & Written Instructions
I’ve created a ‘how to make raw carrot cake’ video here (and you can also scroll down further for written instructions). The video is visual, so if you’d like more help on ‘what the consistency should be like’ or ‘how to mould the cake’ or extra little tips and hints, then you’ll find the video really helpful…
Soak the following ingredients in pure water (to make them easy to blend later)…
- The ‘dates’ (for the cake) – for about 2 hours.
- The ‘cashew & dates’ (for the creamy frosting) for at least 2 hours (can leave the frosting ingredients soaking for a lot longer).
How to make the cake:
- After 2 hours, drain the dates for the cake. Add to the food processor with the walnuts and process for about 20 seconds, until you get a rustic chunkiness. It should not be a puree, although it should be able to easily stick together.
- Grate carrot and add to food processor.
- Grate nutmeg and ginger with a fine grater and add to the processor along with the ground cinnamon.
- Add 1 tablespoon of coconut oil. Note: Coconut oil actually only turns to oil at 24°C (76°F), so unless you live in a really warm place, it’s probably solid (a soft kind of solid). That’s perfect.
- Combine all ingredients (except ground almonds) in a food processor, pulsing, taking off the lid and scraping down as required. It shouldn’t take long to blend all ingredients together. A chunky rustic blend is required – where everything is chopped up small, but holding together when pressed.
- Place mixture into a mixing bowl; add ground almond and mix everything together using a pressing motion with the back of a metal spoon. If you see any solid lumps of coconut oil, just work and press them in until they disappear.
- Scrape ingredients onto a large plate and mould into a shape of choice (square, round, heart, star – whatever you like). Place in the fridge for as little or as long as you want to.
To make the creamy frosting:
- Soak the cashews and dates for at least 2 hours to make them soft enough to blend. This is a minimum soak time. You can leave them for a lot longer (even over night) if you prefer. Once soaked, drain thoroughly, add a dash of vanilla extract and blend until you achieve a thick cream.
- Spread frosting evenly and thickly to coat the cake.
- Serve as it is or sprinkle with dessicated coconut and garnish with walnuts or edible flowers etc.
This cake will keep in the fridge for a few days or can be served immediately. It should taste great as it is, although the flavours will continue to dance and entwine the longer it is left.
VARIATION NOTE: This cake is wonderfully forgiving if you vary the ingredients. If you don’t have coconut oil or ground almonds (for example) you can totally leave them out, and still get an amazing cake. You can can add a little or less of the warming spices, depending on personal taste too.
Source: Trinity’s Kitchen