Today I’m excited to share with you my Raw Vegan Carrot Cake recipe. This healthy carrot cake is packed full of flavour, is SO easy to prepare, and in my opinion, is better than the ‘real thing’. Or would this be the ‘real thing’? ☺ Enjoy!
G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x
Ingredients
GF, VGN, RSF 
1 hr 30 mins 
12 Carrot Cake
- 4 carrots, grated
- 2 cups walnuts
- 2 cups dried pitted dates
- 3 tbs flax seed, ground
- 2 tsp cinnamon
- ½ tsp ground cardamon
- 1 tsp ground turmeric
- 1 tsp freshly grated ginger
- Juice half an orange
Orange & Vanilla Cashew Creme
- 2 cups raw cashews (soaked overnight or at least 1-2 hours if pressed for time)
- Juice 1½ oranges
- Zest of 1 orange
- 2 tsp vanilla bean paste
- 4 mejdool dates, pitted
For Serving
- Maple syrup
- Roughly chopped pecans
Method
Carrot Cake
- Blend all of the carrot cake ingredients in a food processor until smooth.
- Press into a glad wrap lined 20cm round spring form tin and place in the freezer to set for about 1-2 hours.
Orange & Vanilla Cashew Creme
- Blend all of the orange and vanilla cashew creme ingredients in a food processor until very smooth. This will take about 5 minutes. The longer you blend the smoother it gets!
Cake Assemble
- Carefully take the cake out of the tin and place it on a serving plate.
- Smear the cashew creme over the top and sprinkle with chopped pecans and a drizzle of pure maple syrup. Seriously. So amazing. Enjoy!
Free Resources
Click on the links below to print or save this recipe to your device.
