Raw Carrot Matcha White Chocolate Dream Cake

I wanted to make something unusual for Easter this year.  By unusual I do not mean weird, I mean something with a flavor combination one would not expect.  Sweet carrots and matcha.  It might not be the first thing you would think of for an Easter dessert, but on the contrary, the pastel orange and green are perfect for spring!  And what is more elegant than a colorful cake for a centerpiece?!

My idea to combine these two flavors came when I was enjoying my carrot juice and it was so sweet that I decided that I must make another carrot dessert with those carrots and something earthy with the sweet would be wonderful!  Also, I am a sucker for desserts with beautiful natural color.  I imagined swirls of green matcha and orange carrot fillings in a creamy cheesecake.

I added a white chocolate note to the matcha filling with some raw cacao butter and it was delicious!  Earthy and sweet.  The carrot filling was wonderful too, creamy and scented with vanilla made extra sweet from the organic carrots.  Once married together over the crunchy crust, this cake was simply heavenly!  I hope you all had a wonderful Easter Weekend!

Raw Carrot Matcha White Chocolate Dream Cake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flax seed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

Matcha Filling:
2 cups young coconut meat*
1/4 cup coconut water
1/3 cup raw coconut nectar or maple syrup
1/4  teaspoon sea salt
1 tsp pure vanilla extract and seeds from half a vanilla bean
2 Tbsp matcha powder
1/3 cup raw cacao butter (warmed to liquid)

Carrot Filling
1 cup young coconut meat*
1 cup chopped carrots
1/4 cup coconut water
1/3 cup raw coconut nectar, or maple syrup
1/4  teaspoon sea salt
1 tsp pure vanilla extract and seeds from half a vanilla bean
1/3 cup raw coconut butter (warmed to liquid)

Decorative frosting (optional)
1/2 cup young coconut meat
1/2 cup raw carrots, chopped
2 Tbsp coconut water
2 Tbsp raw coconut nectar or maple syrup
1/8  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
3 Tbsp raw coconut butter, warmed to liquid

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the matcha white chocolate filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, and vanilla and matcha in a food processor and blend until smooth and creamy. With the processor running, add the cacao butter and process for a minute until blended.
Remove from the food processor and set aside.  To make the carrot filling, add the coconut, carrots, water, nectar, salt and vanilla, to the food processor.  Add the coconut butter with the processor running and blend until well blended. Set aside

To assemble cheesecake, drop the two fillings over the crust by the Tbsp randomly,  then tap the bottom on the counter to level.  Swirl with a knife from the outside to the inside in a spiral (you can see my tutorial on it here: http://fragrantvanillacake.blogspot.com/2013/07/making-perfect-raw-cheesecake.html). Place in the freezer for about 4 hours to firm up.
Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth.  If the frosting is warm from blending, chill it until cold.
Once the cake is chilled, remove it from the pan, and place the frosting in a pastry bag.  Pipe the frosting decoratively around the edge of the top of the cake and serve!

*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the cake and 1 cup for the frosting.
**Note: this recipe works best with a high speed blender.  Some food processors will not be powerful enough to get the carrot smooth and the filling may be a little chunky.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. April 22, 2014 at 18:21
    Reply

    Such an imaginative idea, and like all your deserts, simply beautiful! This one genuinely looks almost too pretty to eat... <br /><br />I know this one was specifically for Easter, but just in general, how do you manage to make large-scale deserts so often? I know if I did I'd overindulge terribly - I always get into trouble thinking that since its a "healthy" desert I can have lots more of it:P But I suppose if you get a reputation for making amazing deserts, there won't be a shortage of people to "help" you eat it...?

    • April 22, 2014 at 23:20
      Reply

      Thank you :)! <br />I make so many because I am a blogger and I need to be able to share content :)! I am not advising everyone make this many desserts, simply providing ideas for when they feel like indulging. And although I enjoy the desserts I do share so I am not the only one eating them ;)!

  2. Anonymous
    December 20, 2014 at 23:51
    Reply

    I really don't like shredded coconut. (I don't like the texture) Do you have any ideas for a substitute?

    • December 21, 2014 at 02:55
      Reply

      You will not notice the texture in this recipe, it only contributes sweetness to the crust which is why I use it. But you can use more buckwheat if you like, it will just not be as sweet, and may be a little more crumbly because coconut has more fat in it.

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