Imagine sinking your fork into a decadent carrot cake that's not only incredibly delicious but also completely guilt-free and packed with wholesome ingredients. This raw vegan carrot cake is a game-changing dessert that proves healthy eating can be absolutely mouthwatering. Forget everything you know about traditional baked carrot cakes - this version is a no-bake wonder that delivers maximum flavor, nutrition, and pure plant-based pleasure in every single bite!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups grated carrots
- 1 cup walnuts, chopped
- 1 cup dates, pitted
- 1/2 cup shredded coconut
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup cashews, soaked and drained
- 1/4 cup maple syrup
- 1 tsp lemon juice
Instructions
- Soak cashews in warm water for at least 4 hours or overnight to ensure they are soft and blend smoothly for the frosting.
- Drain and rinse the soaked cashews thoroughly under cold water.
- In a food processor, pulse pitted dates until they form a sticky paste-like consistency.
- Add grated carrots, chopped walnuts, shredded coconut, cinnamon, nutmeg, and salt to the food processor with the date paste.
- Pulse the mixture until ingredients are well combined and stick together, but still maintain some texture.
- Transfer the carrot cake mixture to a 8-inch springform pan or lined cake pan, pressing firmly and evenly to create a compact base.
- For the cream cheese frosting, blend soaked cashews, maple syrup, and lemon juice in a high-speed blender until completely smooth and creamy.
- Spread the frosting evenly over the carrot cake base using a spatula.
- Refrigerate the cake for at least 2 hours to set and allow flavors to meld together.
- Before serving, garnish with additional chopped walnuts or shredded coconut if desired.
- Slice into 8 equal portions and serve chilled.
Tips
- Cashew Soaking is Crucial: Make sure to soak your cashews for at least 4 hours or overnight. This ensures a super smooth and creamy frosting texture.
- Use Fresh Ingredients: Choose fresh, organic carrots and high-quality nuts for the best flavor and nutrition.
- Texture is Key: When processing the cake base, pulse ingredients just enough to combine - you want some texture, not a complete puree.
- Chill for Perfection: Refrigeration is essential for allowing the flavors to meld and the cake to set properly. Don't rush this step!
- Get Creative with Garnishes: While optional, adding extra chopped walnuts or coconut on top can elevate both the presentation and flavor of your cake.
- Storage Tip: This cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 0mg
