Raw Ginger Carrot Dream Cakes

Carrots and I have not always gotten along.  The day I got my wisdom teeth pulled as a freshmen in college, when I was feeling all misreable and loopy from the meds and wasn't able to taste anything (due to the novacaine not wearing off for like 8 hours) my Mom decided to make a Moroccan carrot soup for me.  It seemed like a good idea, a smooth soup, easily eaten by a girl who couldn't chew...until I got to eating it and it tasted like mush.  Since I couldn't taste, I didn't enjoy it at all, and the carrot puree was just sort of disgusting to me at the time.  I couldn't eat carrots for a long time after that, and didn't really enjoy them for a few years...until I decided to be adventurous at one of my favorite restaurants and try the ginger carrot soup.  It was fabulous!  I soon decided that carrots and ginger were a match made in heaven!  


And so last weekend when I had a few carrots that needed to be eaten, and I wanted to use them in a dessert other than carrot cake (since I had just made it), I decided to pair them with warming ginger in a cheesecake.  Actually I ended up calling it a dream cake, it was so dreamy!  

As if it wasn't delicious enough to have a sweet, smooth luscious ginger carrot cheesecake, I decided that it needed a pistachio crust, some salted caramel, and some crispy sweet and salty carrot chips to top it off!  

It was so dreamy...I am glad I have a good relationship with carrots now that those memories of the wisdom teeth have faded!


Raw Ginger Carrot Dream Cakes
Makes four 4 inch cheesecakes

Crisp Sweet and Salty Carrots garnish (optional):
1 large carrot
agave nectar
fleur de sel

Crust:
1 1/2 cup shelled raw pistachios

1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped

Filling:
2 3/4 cups raw cashews (preferably soaked overnight)
1/2 cup coconut water (or filtered water)
1 Tbsp Lemon juice
1/3 cup plus 3 Tbsp agave nectar
2 inch piece fresh ginger, chopped
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 cup chopped organic carrot
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)


caramel:
4 medjool dates
3 Tbsp almond butter
1/4 cup plus 2 Tbsp agave nectar
1 tsp maple extract
1/8 tsp fleur de sel
1 1/2 Tbsp filtered water if needed


pistachios for garnish

To make optional carrot chip garnish, slice carrots very thin on the diagonal, and coat with a little agave nectar.  Place on trays in your food dehydrater and dry for about 8 hours, or until crisp.  Remove from the trays and sprinkle with a little fleur de sel.  Set aside. 
Lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms
of the prepared pans, and set aside.

To make the filling, drain the cashews and combine them with coconut water, lemon juice, agave nectar, ginger, sea salt, vanilla and carrots in a food processor and blend until smooth and creamy. Slowly add the oil to the food processor with the motor running and let process until well blended.  Remove the filling from the food processor, and press through a fine meshed strainer (if a smoother result is desired, but you can skip this step if you don't care). To assemble the cheesecake, pour the filling over the crusts, then place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.
To make caramel, combine all ingredients in the food processor and process until smooth (add a little (1-2 Tbsp) water if necessary to make the caramel a pourable consistency). Drizzle a bit of the caramel over each cheesecake and top each with a few crisp carrot slices and some pistachios. S
tore leftover cake in the fridge.


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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!

31 Comments
  1. August 12, 2012 at 16:18
    Reply

    Gosh, Amy. This looks magnificent and love all the flavours in there. So Maroccan but in a cheesecake - and with a pistachio base? Clever cookie you.

    • August 14, 2012 at 01:39
      Reply

      Thanks Jill :)! This would make a delicious flavor for a macaron! I will leave those to the experts like you though ;)!

    • August 14, 2012 at 01:40
      Reply

      Thanks Sandra :)!

    • August 14, 2012 at 01:40
      Reply

      Thank you :)!

  2. August 12, 2012 at 23:04
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    This comment has been removed by the author.

  3. August 12, 2012 at 23:06
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    This is pure decadence. Love ginger,love carrots and loooovveeee pistachios.<br />Hope you can drop by my blog www.theredapronscravings.com

    • August 14, 2012 at 01:40
      Reply

      Thank you :)! Me too! I stopped by your blog yesterday! Nice to meet you!

  4. August 13, 2012 at 12:33
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    dream cakes is correct! the first picture is just amazing! I've only recently started using ginger in my baked goods and I'm absolutely loving it!

    • August 14, 2012 at 01:43
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      Thank you :)! Isn't it wonderful! I am sure it is especially delicious some of those beautiful muffins you make...they always make me hungry when I go to your page ;)!

    • August 14, 2012 at 01:43
      Reply

      Thank you :)!

  5. August 13, 2012 at 17:54
    Reply

    That is so gorgeous! You completely turned me onto Agave nectar and I love it. I even made sorbetto with agave instead of sugar:)

    • August 14, 2012 at 01:44
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      Thanks Bibi! Glad you enjoy it :)! It is better for your system than sugar so glad to hear it worked out well in the sorbetto :)!

  6. August 14, 2012 at 01:14
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    What a marvelous cheesecake flavor combination...and it's beautiful, too! I'm loving your blog background, Amy...I really want to swoop in with my finger and sample that icing :)

    • August 14, 2012 at 01:46
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      Thanks Liz! Glad you like the background, I was debating whether or not it looked good, but I think I will keep it now :)!

  7. August 14, 2012 at 05:08
    Reply

    Yeah, I wasn't a very big carrots fan until I made a Bolognese and put carrots in my mirepoix. Your cakes do look dreamy.

    • August 14, 2012 at 22:53
      Reply

      Thank you :)! Carrots are pretty essential to a mirepoix, I do enjoy them there when I make soup ;)!

  8. August 14, 2012 at 15:33
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    That's a dream cake indeed! Looks so delish Amy. Love that pistachio crust!

    • August 14, 2012 at 22:54
      Reply

      Thanks Heather :)! I thought the green would be a nice contrast to the orange ;)!

  9. August 16, 2012 at 08:46
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    This cake really is a dream! It is so pretty too! Love that you used the carrot ginger flavors i a cheesecake! So unique!

    • August 17, 2012 at 02:22
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      Thank you :)! It was a lovely flavor profile!

  10. August 16, 2012 at 19:31
    Reply

    I just looked through a lot of your posts, you are truly talented! You should look into creating a show on food network!

    • August 17, 2012 at 02:23
      Reply

      Aww...thanks Julia :)! I don't know about food network as I am horrible on camera, but I am looking into writing a cookbook ;)!

  11. Reese
    August 17, 2012 at 05:25
    Reply

    Is it possible to use your recipes with a 9 inch spring form pan? I'd like to use what I have. Look amazing! Can't wait to try out your recipes - thanks for sharing! :)

    • August 17, 2012 at 12:11
      Reply

      Yes it is :)! For this recipe, simply make it in a 4 inch pan and let it set longer in the freezer. Thanks for visiting :)! If you make it let me know how it turns out in the larger pan :)!

    • August 18, 2012 at 03:17
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      Thanks for visiting :)!

  12. March 21, 2013 at 04:35
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    Hi Amy! I am vegan and I got excited seeing your beautiful pictures of food! I looked through some of your recipes and they all look drooling-fantastic! I am thinking about which dessert to make... this Raw ginger and carrot dream cake, key lime pie with avocado or Little Raw Matcha Ginger Lemon Cakes for my birthday! I could make all three options but I will be at home for the short weekend. What would you recommend? I love natural sweets! :)

    • March 21, 2013 at 21:55
      Reply

      Thanks so much Laine :)! Of those 3, I would say the key lime pie is my favorite, I am a sucker for citrus, but the carrot dream cakes were pretty awesome too (I am a fan of creamy pies and cakes and made a raw cheesecake for my own b-day).

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