When I first heard of “raw food” I came across an amazing looking Raw Carrot Cake recipe (we’re talking like way back in 2010). I was totally fascinated by the idea of raw treats and since I love carrot cake, I used the recipe as inspiration for my own version (I’m useless at following recipes … I always have to modify it – it’s quirk I get from my mother!).
Here’s a screenshot of the original post, back when I was blogging as “ZOMTBAKES” (before it became the healthier “ZOMT”, and then this blog).
It was a pretty good first try, but I laugh at how little that raw carrot cake was and how long it took me to make it! Plus I’m pretty sure it fell apart.
I feel like my “raw treat skillz” have improved A LOT since 2010. I just had to give the raw carrot cake another shot. You know, to do it real justice … and possibly because I was craving carrot cake that day.
This recipe has totally nailed it. It’s got those beautiful spices, a lush cashew cream frosting, and plenty of carrots packed in – so really this is just an extra serve of veggies for the day 😉
- Carrot base
- 2 cups finely grated organic carrots (5 carrots)
- ½ cup raw macadamias
- ¼ cup almond meal
- 1 cup desiccated coconut
- 6 organic medjool dates
- 1 tbsp cinnamon
- ½ tsp ground vanilla bean
- ¼ cup coconut oil
- Cashew frosting
- 1¼ cups raw cashews (soaked overnight)
- 3 tbsp coconut syrup / nectar
- 3 tbsp almond milk
- 3 tbsp melted coconut oil
- Pinch sea salt
- ½ tsp ground Vanilla bean
- Coconut flakes & macadamias to decorate.
- Soak your cashew nuts for at least 6 hours ahead, but preferably overnight.
- Line a square tin with baking paper.
- Using a fine grater, peel and grate the carrots. Set aside.
- Add the macadamias, desiccated coconut, medjool dates and half the grated carrot to a food processor and blitz until combined.
- Empty into a large mixing bowl and stir through remaining grated carrot, cinnamon, vanilla, almond meal and coconut oil until it's well combined.
- Press the carrot base mixture into baking tin firmly. Use a flat based object over a piece of baking paper to smooth it out (I literally use my phone for this!). Set aside in the freezer.
- To make the cashew frosting, added the soaked cashew nuts (drain off all the water first), coconut syrup, almond milk, sea salt and vanilla bean to a high-powered blender. Pulse the mixture, using a tamp to help it along. Once it's started to combine, pour in the melted coconut oil (you want the mixture to have warmed up a bit or your coconut oil will harden up). Blend until smooth (can take 3-5 minutes depending on your blender).
- Spoon the cashew frosting over the carrot base and smoothe out with a spatula. Sprinkle with coconut flakes and if you like, add some macadamias too (I stuck mine down with a little coconut butter).
- Allow to set in the freezer overnight, then slice with a sharp knife. Store in the freezer for up to 4 weeks, allowing to defrost a few minutes before serving.