Sunday, 17 March 2013

Raw Carrot Cake with Cream Cheese Frosting

I never really liked carrot cake before committing to a plant based diet, but since going vegan I've realised that I have exposed myself to a wider variety of flavours and food. I mean, before then I had no idea what quinoa, artichokes, or buckwheat were, and had never tried avocados (uhm, what, why has no one introduced me to this amazing food before?), pears, apricots, or kiwifruit. I even remember being very proud of having tried spinach once when I was younger, only to realise now how silly that was (hello, three leaves do not count as one serve of vegetables).

Going back to cake, I had my first attempt at vegan carrot cake last year for my birthday.

What. A. Fail. 

But fear not, for this carrot cake is the best I've ever had. The cream cheese frosting tastes sooooo good and no one questioned its vegan-ness. Hah, silly people. Plus, I got to drink the carrot juice extracted from the carrot pulp: yum!



Raw Carrot Cake with Cream Cheese Frosting

Carrot Cake:
2C shredded carrots (around 2 carrots)
3/4C dates
1/2C walnuts
1/4C raisins
1/2C shredded coconut
1/2t cinnamon
1/4t ginger
Pinch of salt
Zest of half a lemon

Extra walnuts and cinnamon for garnish

Squeeze as much juice out from the carrot and set aside in a bowl. 

In a food processor, blend the dates, walnuts and raisins until well combined. Add the coconut, spices, lemon and carrots. Pulse until it is able to hold its shape. Put into a cake tin, cover, and freeze while you make the cream cheese frosting.

Cream Cheese Frosting:
1C cashews, soaked for at least 2 hours
1/3C water
3T honey, maple syrup or other liquid sweetener
1t vanilla
Juice of half a lemon
Pinch of salt
1/3C coconut oil, melted

Blend all the ingredients except coconut oil until very smooth. Add the oil and blend again. Spread on top of the carrot cake, and freeze for at least 3 hours or until you are about to serve it. Due to the coconut oil it does tend to melt when it is left out in temperatures over 24 degrees Celsius. 

Just before serving, sprinkle with cinnamon and walnuts. Nomnomnom.


9 comments:

  1. Hmm the blog isn't yet but I suppose I should create a page for it.

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  2. Made this last weekend! Very delicious and super easy. I added maca powder to the carrot layer for a slightly different texture (and for health benefits ;D !) I put it in the fridge instead of the freezer so the cashew cream cheese was much softer and creamier! Yum!

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    1. Mmmmm sounds good! I've never tried maca before but I should as soon as I have enough money to spend on some I shall.

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    2. It's a great additive for an extra nutrient boost! Thanks for the awesome recipe!

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  3. Wow! I guess I'm not used to that much work, but man oh man, this is fantastic!! I did make a few changes. First, I forgot the lemon zest. I'm sure it would have added some more flavor. Second, I added a few dashes of cloves and nutmeg, just because I like those spices and I added a little crushed pineapple because my juicer makes pretty dry carrot pulp. I needed something to help it bind. I also used macadamia nuts instead of walnuts because I was out of walnuts. I think this could use a little less frosting, but this cake is oh so decadent. Not a low calorie day!! Thank you for taking the time to create and share this recipe!

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    Replies
    1. Thank you for taking the time to read my blog! Glad to hear you enjoyed it. :)

      Mmmm cloves, nutmeg and pineapple sound good to me! Ahh lucky you having a juicer, I had to grate the carrots and squeeze out some of the juice because it was too... juicy. Although I must say I enjoyed the left over carrot juice very much. I actually liked the carrot cake even without the frosting, so I suppose it depends on personal preference.

      Ysabelle

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