Carrot cakes are delicious. But many carrot cakes you see are loaded with refined sugar, butter, and are processed in heat.
I’ve designed a raw, vegan carrot cake that takes less than 30-minutes to make. The aftertaste of caramel makes this cake sensational.
I particularly love the lemon icing, which makes the cake tastes extra fresh and sweet. The tangy taste of lemon, complemented with the nutty mesquite powder, as well as the refreshing taste of crisp carrots, makes the cake very satisfying. Once you bite into the crunchy crust, you can’t go back.
And because the cake is raw and vegan, with all natural sugars and ingredients, this is a guilt-free and healthy treat you can serve in larger portions.
The best part is… you don’t need to bake it. All you really need is a high powered blender like Vitamix, and yes a food processor, but not necessary.
FEATURED INGREDIENT: MESQUITE POWDER
Photo courtesy of Live Superfoods
I’ve added mesquite powder to the recipe, which is:
- Naturally sweet, tastes nutty with a hint of caramel (Yum!)
- High in protein and a good source of soluble fiber
- Low GI of 25, which helps stabilize blood sugar levels
- Contains high levels of calcium, for bone, hair, and skin health
- A rich source of potassium, essential for water balance and healthy heart
- Good source of magnesium, iron, zinc, and amino acid lysine
The mesquite powder complements the taste of carrot and makes the filling even more satisfying.
I’ve also added almond flour to give the filling a bit more depth. If you don’t have mesquite powder, you can just use more almond flour.
THIS RECIPE IS: Vegan
SERVES / PREPARATION TIME: 3-4 / 30 minutes
- 15-20 Pitted Dates
- 1/2 Cup of Sunflower Seeds or Walnuts (I used pre-sprouted and dehydrated nut mix which makes the crust easier to digest and slightly crunchy)
- 1 Tablespoon of Shredded Coconut Flakes
- Pinch of Himalayan Salt
- 3 Organic Carrots
- 3 Tablespoon of Maple Syrup
- 1-2 Tablespoon of Mesquite Powder
- 2-3 Tablespoon of Almond Flour
- c. 1/2 Cup of Unsweetened Organic Raisins
- c. 2 Cups of Soaked Raw Cashews (Preferably soaked overnight. Put raw cashews in filtered water, and leave them overnight)
- 3-4 Tablespoon of Extra Virgin Coconut Oil
- 2-3 Tablespoon of Maple Syrup
- c. 1/4 – 1/2 Cup of Lemon Juice
- c. 1/4 -1/2 Cup of Water
STEP 1: ASSEMBLY – CRUST
- Sprinkle coconut flakes on cake pan.
- Chop dates and put dates and nuts into high-speed blender or food processor.
- The mixture should turn a bit doughy.
- Press mixture to base of cake pan as crust.
- Sprinkle Himalayan Salt on mixture
STEP 2: ASSEMBLY – FILLING
- Chop carrots into small pieces. Or you can use a food processor to do that.
- Pour maple syrup, mesquite powder, almond flour into carrots. Mix in Vitamix or food processor.
- When mixture is evenly mixed, add raisins.
- Spread mixture on cake crust.
STEP 3: ASSEMBLY – ICING
- Blend cashews, coconut oil, maple syrup, lemon juice and water in Vitamix or other high-speed blender.
- This may take a few minutes and be sure to go on a low speed setting first.
- Once the mixture starts to blend, you can go on a higher speed setting.
- Once the mixture is smooth, spread icing on filling.
STEP 4: SET CAKE
- Set cake in refrigerator for 3-4 hours or freezer for around 1 hour.
- Viola! The cake is ready to be served!