The first time I made a raw vegan carrot cake, I was hooked. Most raw desserts are this way, especially any that involve a cashew-based vegan cream cheese frosting 🤤
But this was especially delicious I think because it was unexpected.
The warming spices and the freshly grated carrot topped with a cashew cream cheese frosting… it all comes together beautifully.
There are certainly ways to have a baked vegan carrot cake, but I quite like how the raw version of this carrot cake recipe makes it easy to whip up and light on the digestion.
And if you ever make carrot juice, then you have a perfect excuse to make this raw carrot cake recipe with all the leftover pulp.
Alright, if you want to see this healthy vegan carrot cake recipe, then jump ahead. I’m going to hang out up here and go through a few variations.
Vegan Gluten Free Carrot Cake Variations
- This raw carrot cake recipe can be adapted pretty easily. The primary combination of ingredients is usually raw grated carrot (or shredded carrot), an earthy nut base, raw medjool dates, and a cashew cream cheese frosting.
- My original version of this used chopped walnuts for the base, without the coconut flour, and it was also incredibly delicious. I prefer this version with the coconut flour because it absorbs all of the moisture that the shredded carrot contains.
- To make a baked version of this recipe, then you’ll need to add some type of wheat flour, baking soda, baking powder, apple cider vinegar, flax egg, applesauce, and some brown sugar or coconut sugar to make a dairy free cake batter that becomes fluffy when you bake it. This version, however, is raw so I don’t have instructions for a baked version.
- You could try making this recipe with oat flour instead of coconut flour, if you prefer. Since B has Celiac Disease, we are strictly gluten free. (We aren’t in a place that has gluten free oats.)
- I really like cashew cream cheese frosting but you can also opt for a store bought vegan cream cheese frosting or even whip up a delicious frosting with powdered sugar and coconut milk (or coconut cream for a thicker icing).
- You could mix all of these same ingredients with a big batch of oats, then bake in the oven for an easy carrot cake baked oatmeal. The possibilities are endless.
How to Store Carrot Cake
Because this vegan carrot cake recipe is completely raw, you’ll need to store it in the fridge. There aren’t many dry ingredients in this, save the coconut flour, so the cold will help the wet ingredients stay fresh. The fresh carrots tend to release a lot of water over time, so this will keep in the fridge for about a week.
This particular frosted carrot cake recipe calls for coconut cream in the frosting, so keeping this cold will help it keep its form. Otherwise, the coconut cream will become runny.
You can cover the cake with plastic wrap when placed in the fridge, though I prefer to cover with a large plate or store in a sealed container instead. Plastic is a non-renewable item and I try to avoid it as much as possible.
You can opt for carrot cake muffins by following the same process below, but then putting the base into cupcake tins before frosting. Make this last longer by putting the unfrosted cake layer or cupcake tins into the freezer, then add the frosting when you are ready to eat them (after defrosting from the freezer).
Raw Vegan Carrot Cake
For the Crust
- Grind walnuts in a food processor, try not to make nut flour
- Add coconut flour, dates, and spice. Then shredded carrot and orange juice
- Mix till well incorporated but still have chunks
- Line an 8 inch pan with parchment paper and spread the dough evenly.
- Blend the cold coconut cream and syrup together, pour on to the cake. Place in the fridge to set at least 3 – 4 hours or overnight