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.
Raw Vegan Carrot Cake
Equipment
Ingredients
For the Crust
- 2 ½ cups raw carrots, shredded
- ½ cup coconut flour
- 1 cup raw walnuts
- 1 cup pitted medjool dates
- 1 tsp cinnamon
- ½ tsp ginger powder
- 1 ¼ tsp nutmeg powder
- ½ cup raw orange juice
Icing
- 2 cups coconut cream
- ¼ cup maple syrup
Instructions
- 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
I love Carrot Cake but flour/gluten don't love me, so this is perfect! I used to make traditional Carrot Cake for my children's birthdays and even made it with brown rice flour when I started feeding them gluten free and it was pretty good, but raw desserts are definitely my favorite! Thanks!