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Raw Vegan Carrot Cake
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Raw Vegan Carrot Cake

Prep Time 10 minutes
Freezing time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Suitable For 18+ months
Metric - US Customary Units

Ingredients

Carrot Cake Base

  • 120 g walnuts
  • 40 g desiccated coconut (unsweetened )
  • 25 g oat flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch sea salt (optional)
  • 1 tsp vanilla extract
  • 1 cup Medjool dates (approx 10 large, pitted)
  • 2 medium carrots (1.5 cups, finely grated)

Cashew Cream Cheese Frosting

  • 150 g raw cashews (soaked in hot water for 4 hours then drained)
  • 125 ml coconut cream
  • 60 ml coconut oil (melted)
  • 60 ml maple syrup
  • 1 tsp vanilla extract
  • 1/2 whole lemon (the juice, approx 2 tbsp)
  • Pinch sea salt (optional)
  • 1 tbsp walnuts (finely crushed - to top)

Instructions 

  • Add the walnuts, coconut, oat flour, cinnamon, ginger, nutmeg and salt to a food processor. Pulse until the walnuts are broken down and no choking hazards remain.
  • Add the vanilla, Medjool dates and grated carrot. Pulse until the mixture is crumbly but holds together when pressed. You want some texture rather than a completely smooth or sticky mixture.
  • Line a small baking tin with baking paper and press the carrot cake mixture firmly and evenly into the base. Alternatively, use a silicone mould if you plan to freeze the cake and remove it once frozen.
  • Add all of the Cashew Cream Cheese Frosting ingredients (except the extra walnuts) to a high-speed blender and blend until completely smooth and creamy. This can take up to 4 minutes depending on your blender, so don’t rush this step. Scrape down the sides if needed.
  • Pour the cashew frosting over the carrot cake base and smooth the top. Sprinkle with some extra crushed walnuts, if you like.
  • Freeze until completely firm, or refrigerate for at least 4 hours until set.
  • Slice and serve. If frozen, allow the cake to soften for a few minutes before eating.

Storage

These bars must be stored in the refrigerator or freezer. For an easy grab-and-go snack, slice and store in an airtight container in the freezer.