This is most definitely my new favourite cake. It’s very quick to make (as no baking time is needed) but thanks to the carrots it’s really light and moist, unlike some of the other raw cakes I have tried in the past. They can be a bit dense and heavy you see because of all the dates and nuts involved, but not this beauty! It’s perfectly spiced too, with just the right amount of sweetness and the frosting just takes it to ANOTHER LEVEL. On that note, lets talk frosting. Whoever invented cream cheese frosting on carrot cake is a genius, I don’t know why it works (in my head it shouldn’t) but it just does, so I set myself a challenge to create a delicious dairy free version. Took me a bit of time and a lot of spoon licking to get it just perfect but I think I’ve cracked it.
My frosting uses cashew and coconut cream for that amazing creamy texture, with a little maple syrup for sweetness, some lemon juice to balance out the flavour and some nutritional yeast (don’t knock it till you’ve tried it people) to get that little hint of cheesy-ness. It’s just heavenly and like the original it complements the flavours and textures of the cake amazingly.
So now that you hopefully understand why I love this cake so much I reckon it’s about time you made it too – what are you waiting for?
For the carrot cake
- 3 large carrots, peeled and grated
- 1 cup oats
- 1 cup walnuts
- 1/2 cup dessicated coconut
- 1 1/2 cup dates
- 1 tsp cinnamon
For the cashew cream cheese frosting
- 1 cup cashews, soaked in water for at least 4 hours
- 1 cup coconut cream
- 1-2 tablespoon lemon juice
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 1 tbsp nutritional yeast
To make the cake, simply pop all the ingredients in a food processor and whizz away for about five minutes until you have a moist, slightly sticky mixture. Press this firmly into the bottom of a cake tin or mould and use a spoon to even out the mixture. Place in the fridge while you make the frosting.
For the frosting, combine the ingredients in a food processor or high speed blender and blend for 5-10 minutes until the mixture is completelt smooth and has a creamy texture. Remove the carrot cake base from the fridge and spoon the frosting evenly on top, then place in the freezer for at least two hours to set. Remove from the freezer an hour before serving, cut into slices and enjoy!
Love, Mrs H xx