Raw Carrot Cake: A Recipe For The Non-Baker

Raw Carrot Cake: A Recipe For The Non-Baker

Yesterday’s picnic was one for the books. My family and I threw my mom a surprise birthday picnic on the property. It was complete with printed menus, appetizers, veggie wraps, orzo pasta, and the dish that takes the cake (literally) – the vegan carrot cake.

I am NOT a baker nor do I have much interest in baking. It’s too literal, I’m VERY bad with measurements, and have trouble following rules. This recipe, however, is a no-bake cake. This means, no oven is needed to make this delicious dish. All you need is a large mixing bowl, a cake dish, and a food processor or immersion blender. If not wanting a full cake, you can also roll the dough into balls to make cake pops.

The cashew frosting is not necessary but I strongly encourage you to make it. All it takes is putting a few ingredients in the blender and pressing a button. This ‘frosting’ is a light, delicious compliment to the date-based cake. For toppings, I picked flowers from our garden and sprinkled chopped almonds and pecans. Naturally, I forgot to take a picture with the sprinkled nuts once it was complete.

Raw Carrot Cake: A Recipe For The Non-Baker

Serves 4-6

Cashew Cream Cheese

  • 1 cup raw cashews
  • 1/2 cup canned light coconut milk
  • 3 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup

Raw Carrot Cake

  • 2 cups shredded carrots
  • 2 cups walnuts
  • 1 cup hazelnuts
  • 1/2 cup raisins
  • 2 cups pitted medjool dates
  • 1/2 cup coconut flour
  • 2 tbsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 tbsp fresh ginger, chopped
  • For the topping: 1/2 cup almonds, flowers, cinnamon

Method

  • Frosting: Soak the cashews in a bowl of hot water for 30 minutes. Rinse and drain once done then add to blender. Add the rest of the ingredients to the blender, blend until smooth. Pro Tip: Add 1/2 cup coconut milk first, then add the final 1/2 after blending for about 30 seconds. You can alter the desired consistency this way. Place in the fridge and let chill. The frosting will get a bit thicker when chilled. Note: The frosting will not be that thick, it is a light consistency (see pictures)
  • Rinse the blender then add dates. Blend on high until the dates merge into a ball. Remove and set aside.
  • In the blender, add the carrots, walnuts, hazelnuts, raisins, cinnamon, salt, vanilla, and ginger. Blend until mixture is a dough-like consistency. Add back in dates back in and shredded carrots. Blend for a few more seconds.
  • Add the mixture from the blender in a large bowl. Sprinkle in coconut flour and raisins. Fold the mixture in a bowl gently to mix all ingredients together.
  • Line the cake pan with parchment paper then add in the cake dough. Press down the dough into the pan and even out across pan (I used the bottom of a cup to do so).
  • Grab the frosting out of the fridge then add to cake. Smooth out over the top till cake is evenly coated. Place in the freezer for a few hours.
  • When ready to serve, pull the cake out to defrost for a half hour. Add chopped almonds, flowers, and sprinkle cinnamon before serving.