This Raw Vegan Carrot Cake is made with a delicious macadamia frosting. Plus it is gluten free and made with healthy wholefood ingredients.
This carrot cake is one of the first recipes that I shared on Becomingness in early 2014. I originally found the recipe over at The Rawsome Vegan Life.
The original is made with cashew cream cheese frosting and my version is made with macadamia frosting. However, you can easily substitute the macadamias with cashews if you prefer.
WHY YOU WILL LOVE THIS RAW CAKE
- It is really easy to make, like super simple!
- It is vegan, which makes it dairy free. Plus it is also gluten free and refined sugar free.
- You can decorate it however you like to make it look extra special.
- It is made with healthy wholefood ingredients.
- And finally, it tastes absolutely amazing.
INGREDIENTS YOU NEED
- Coconut oil
- Maple syrup
- Almond flour or almond meal
- Medjool dates – really important you use medjool date so the cake sticks together.
- Shredded or desiccated coconut
HOW TO MAKE
This raw cake is made in two sections, the carrot cake, and the macadamia frosting. There are a few tips that I wanted to share for each part.
- Make sure you use medjool dates, so that the cake will stick together. I have made that mistake before with a few of my raw desserts and it will end up a crumbly mess that does not stick together.
- You may find it easier to process the ingredients in small batches depending on your blender or food processor.
- You can soak the macadamias for a few hours before making the frosting. The result will be a creamier consistency. It is not mandatory as it will still be yummy.
- You can substitute the macadamias with cashews if you don’t have them on hand.
- I added some water when making the frosting. But will depend on whether you have pre-soaked them and how the consistency is when processing.
STORAGE AND SERVING
You can store it in an air-tight container in your refrigerator for up to one week or in your freezer for up to one month. If you store it in the freezer, then you may find it easier if you slice the cake before placing it in your freezer. And when you are ready to eat then allow it to thaw a few minutes before you eat it.
To make it easier to slice after removing it from the freezer, use a warmed knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself.
TIPS & FAQS
Soaking the macadamias for a few hours before making the frosting will make the frosting creamier. However, it is not mandatory as the frosting will still be amazing.
Yes you can! The frosting will taste amazing with cashew cream or macadamia cream.
Regular dates are not sticky so the cake will not stick together, which is what you want. So always use medjool dates when making raw desserts.
You may need to process the cake ingredients in smaller batches, depending on the size of your food processor or blender.
Looking for raw dessert recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Raw Vegan Carrot Cake
- 2 cups macadamias
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil melted
- 1/3 cup maple syrup
- Water as needed (I added 1/2 cup)
- 2 large carrots peeled
- 1 1/2 cups almond flour or almond meal
- 2 cups medjool dates seeds removed
- 1/2 cup shredded or desiccated coconut
- 1/2 teaspoon cinnamon
- Make Frosting. Blend all ingredients in your food processor or high speed blender until smooth, adding in some water as needed.
- Make cake. Chop the carrots into small pieces and add to your food processor or blender with the other cake ingredients and pulse until it's all in really small pieces and sticks together. You may need to do in batches, depending on the size of your food processor or blender.
- Assemble cake. Place the cake mix into the bottom of a lined spring-form cake tin (18 – 22cm) and press firmly with a spoon. Then add the the macadamia frosting and smooth over with the back of a spoon or spatula.
- Freeze. Place into the freezer for approximately 2 hours or until the macadamia frosting is firm.
- Serve. When ready to serve, take out of the freezer, allow to thaw for a few minutes before slicing.
- The inactive time is the time it takes for the cake to set
- You could also use a square baking tin instead of a round spring-form cake tin.
- You may need to process the cake ingredients in smaller batches, depending on the size of your food processor or blender.
- You can soak the macadamias for a few hours before making the frosting. It will make the frosting more creamier. However, it is not mandatory as the frosting will still turn out really well.
- I added 1/2 cup of water to my frosting when processing. But you may find you need less or more than that.
- To make it easier to slice after removing it from the freezer, use a warmed knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself.