There’s nothing quite like a delicious moist raw carrot cake with a lemony cream cheese icing. However, if you’re reducing the number of animal products in your diet, such a cake ordinarily comes with a stack load of butter, eggs, and cream cheese (mmm, cream cheese…). Not to mention a lot of refined white sugar.
So this is a slightly alternative version – it’s not baked and is fully raw, so does taste slightly different to a regular carrot cake. BUT, but my friends, it is truly delicious. The ‘cream cheese’ icing is better than the original, and it’s the type of cake that will satisfy your sweet tooth but also serve your body 100% and leave you feeling light and energised afterwards not bloated and weighed down.
The triple layering process does take a bit longer, so if you’re in a rush, feel free to plop the entire base in the tin, then spread it with only one layer of icing. Although that triple layer does look rather pretty… The perfect addition to a Christmas lunch, surprise your guests and bring them something that won’t make them fall asleep on the couch by 3pm!
Note – nutmeg is a very pungent spice so only add a small pinch – too much and it can overpower the other flavours (I made this mistake first time round!).
Raw Carrot Cake
- 2 c carrots grated
- 1 c walnuts soaked overnight & well drained – for a milder flavour, use 1/2c cashews + 1/2c walnuts
- 1 c currants or sultanas
- 1/2 c desiccated coconut
- 5 dates
- 1 tsp vanilla powder
- 2 tsp cinnamon
- 1 c coconut flour or almond/cashew flour
- 2 tbsp coconut oil melted
- 1/4 tsp organic sea salt
- Pinch nutmeg
Cream Cheese Icing
- 1 c cashews soaked 2-3 hours or overnight, rinsed and drained
- 1/4 c water
- 1 tbsp lemon juice
- 3 tbsp coconut nectar
- 5 tbsp coconut oil melted
- 2 tbsp coconut butter*
Raw Carrot Cake
- Set aside 1/2 cup of carrots and add the remaining 1 1/2 cups to a food processor or blender. Set aside 1/2 cup of currants and add the remaining 1/2 cup to the food processor. Then add your walnuts, desiccated coconut, dates, vanilla, cinnamon, coconut flour, coconut oil, sea salt and nutmeg. Process until well combined but be careful to not over process, as you want the cake to still retain a defined texture.
- Add the remaining currants and carrot and pulse a couple of times. You want them to be mixed into the mixture but not be blended into a pulp. Pour mixture into a bowl and set aside.
Cream Cheese Icing
- Add the cashews, lemon juice, coconut nectar, coconut oil, water and coconut butter to your food processor/blender. Process for 3-4 minutes until super creamy, scraping down the sides in between to make sure there are no lumps.
Assembling your Raw Carrot Cake
- Line your cake tin with a circle of baking paper and add 1/3 cup of the cake mixture to your tin, spreading evenly with the palm of your hand or a spatula. Add 1/4 cup of your icing mixture and smooth evenly over the top. Then add another 1/3 cup of the cake mixture over top of the icing, and spread evenly. Add another 1/4 cup of your icing mixture over that layer, and spread again. Finally add the last 1/3 cup of cake mixture to the cake, and smooth evenly with the remaining 1/2 cup icing to create a nice layered effect, with the thickest layer of icing on top.
- Freeze 2-3 hours of keep in the fridge overnight. Once set, decorate with extra walnut halves and desiccated coconut.
- 18-20cm (7-8") springform pan
- Make it nut-free: use pumpkin seeds in the place of walnuts in the Raw Carrot Cake base and watermelon or sunflower seeds in the Cream Cheese Icing.
- This cake will keep in the fridge for up to four days. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 30 minutes before you need it so it can thaw.
- I like to serve this with a generous dollop of my Coconut Cashew Chia Cream, some fresh seasonal fruit (kiwifruit or banana goes perfectly), a herbal tea and a good documentary (of course).