How long does raw pecan carrot cake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw pecan carrot cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw pecan carrot cake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes raw pecan carrot cake [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does raw pecan carrot cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Pecan Carrot Cake
[Vegan, Gluten-Free]

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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Pecan

Raw Pecan Carrot Cake [Vegan, Gluten-Free]

180

Dairy Free

This carrot cake is spicy, flavorful, and downright amazing. A spiced carrot layer is studded with raisins, sweetened with dates, and then topped with a creamy cashew icing. It's hard to believe this dessert is raw!

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

For the Carrot Cake:

4 medium carrots
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup pecans
1/2 cup raisins

For the Cashew Icing:

1 1/4 cups cashews, soaked overnight
1/2 cup freshly-squeezed orange juice
2 Medjool dates, pitted

For the Topping:

1/4 cup pecans, chopped

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

To Make the Carrot Cake:

Blend the carrots in a high-speed blender until well chopped.
Add the nutmeg, cinnamon, pecans, and raisins, and blend until smooth.
Scoop into a freezer-safe dish and freeze while you prepared the icing.

To Make the Cashew Icing:

Blend the cashews, orange juice, and dates until smooth and creamy.
Smooth the icing over the top of the carrot cake.
Add the remaining chopped pecans on top of the icing, pressing them down gently.
Return to the freezer for at least 3 hours.
Keep frozen, and defrost for 10 minutes before serving.

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