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Raw Carrot Cake
[Vegan, Gluten-Free]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Raw Carrot Cake [Vegan, Gluten-Free]

Dairy Free

We love carrot cake in any variation around here and I have been experimenting for quite some time to make a version that's high in fiber, has no refined sugars, and is packed with healthy fats and fresh spices aiding digestion. Voilá!

Ingredients You Need for Raw Carrot Cake [Vegan, Gluten-Free]

Base:

2 cups carrots, shredded
1 large apple
1 cup walnuts or pecans
2 cups dates, pitted
1 cup coconut, shredded
1/4 cup coconut oil
1/2 cup raisins
Juice of one lemon
1 teaspoon grated ginger, fresh
2 tablespoons vanilla essence
1 tablespoon cinnamon
1 tablespoon cardamom, fresh

Icing:

2 cups cashews (soaked in fresh lemon juice overnight)
3 dates
1/4 cup coconut syrup

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How to Prepare Raw Carrot Cake [Vegan, Gluten-Free]

Mix all base ingredients in a high speed processor until roughly chopped. The consistency of the base should be quite coarse.
Press this mixture firmly into a cake form.
Drain lemon juice from cashews, rinse with clean water, and blend icing ingredients in a high speed blender until smooth and creamy.
Store in refrigerator or freezer for at least two hours before serving.
Keep in an airtight container for up to one week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.