Vegan Carrot Cake

Written by MjauJanuary 25, 2019

I’m a big fan of dessert. To be honest with you, I actually have a little something e v e r y d a y. The thing I do is, I try my best to stay away from processed sweets and refined sugars. Raw, real, natural and nutritious desserts are just so much better for you, there’s no reason to feel guilty about have your one a day bite.

Try this super delish carrot cake for a vegan and raw dessert that will impress both your guests and your instagram followers 🙂 Who ever said that #dessertdaily wasn’t a thing?

Amazing Carrot Cake

Serves 6-8

Frosting:

  • 2 cups (5 dl) cashews, soaked for at least 2 hours, preferably overnight
  • 1/4 cup (4 tablespoons) coconut oil
  • 1/4 cup (4 tablespoons) maple syrup
  • 1/2 cup + some (1,5 dl) whole coconut milk (from the can)
  • 1/4 cup (4 tablespoons) coconut water or lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon pineapple juice
  • 1 tablespoon lemon juice

Carrot Cake:

  • 4 cups (10 dl) carrot pulp or grated carrot shreds, drained (squeeze out the water from them)
  • 2 cups (5 dl) pitted dates
  • 1/2 cup (1,5 dl) coconut flour
  • 1 cup (2,5 dl) canned or fresh pineapple
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 cup (1,5 dl) unsweetened coconut flakes
  • A sprinkle of salt

Make it like this:

  1. Combine all the carrot cake ingredients in a high-speed blender and blend until completely smooth. Scrape down the sides for even blending every minute or so.
  2. Press into a pan.
  3. Blend all of the frosting ingredients in a high-speed blender on high until completely smooth. This will take a couple minutes blending on high to make completely smooth.
  4. Pour frosting on top of carrot cake.
  5. Refrigerate for more of a frosting consistency or freeze for a more cheesecake consistency for at least 4-6 hours.