The Ultimate Raw Carrot Cake
In the past I have made regular raw carrot cake, mini raw carrot cake cheesecakes on this blog, and raw carrot ginger dream cakes, and they were delicious...but this weekend I was thinking about what would happen if I combined those three and made them even more delicious, in the Ultimate Raw Carrot Cake.
The Ultimate Raw Carrot Cake
Makes one 6 inch cake
Carrot Cake:
1/2 cup raw sprouted oat flour or raw almond meal
1 1/2 cups grated organic carrots
1 1/2 cups raw cashew pieces (preferably soaked overnight)
1/3 cup raw coconut nectar, or raw agave nectar
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of half a vanilla bean
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
Carrot filling:
1/2 cup chopped organic carrots
1/2 inch piece ginger
1 tsp cinnamon
1/2 tsp cardamom
Cream Topping (optional):
1/2 cup young thai coconut (or 1/2 cup soaked cashews if unavailable)
1/2 cup raw cashews (soaked for 4 hours and drained)
1/4 cup coconut water
2 Tbsp raw coconut nectar, or raw agave nectar
1/8 tsp sea salt
1 tsp pure vanilla extract
2 Tbsp raw coconut oil (warmed to liquid)
23 Comments
Is this the recipe for the Fragrant Vanilla cake shown in the photos?
Fragrant Vanilla Cake is my my Blog. See the top of the page...
The words "Frangrant Vanilla Cake" on the pictures is the name of her blog, not the name of the cake. The recipe above is for the cake pictured which is the Ultimate Raw Carrot Cake.
Looks devine by the way!
Thanks Vicki :)!
I absolutely love carrot cake, but this seems to take the cake...no pun intended! Looks spectacular :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />
Thank you :)! Love your pun ;).
Little work of art.. Looks beautiful!!
Thank you so much :)!
Wow, my eyes literally bugged out when I saw that frosting. This looks AMAZING!!
Thank you :)!
Hi Amy, its looks gorgeous. I dont have a dehydrator. Can I leave the cake raw?<br />Thanks<br />Manasi<br />
Thank you :)! You could put it in the oven for a short time at the lowest temp, or you could leave it raw I suppose, but it would not quite hold together as well. It would still taste good though ;).
Yummy! Thank you! I think raisins would make a nice addition as well. :-)<br />
Thank you :). They would!
Question, I just put the cake part in the dehydrator, but I was wondering about tart the cream cheese layer will be? I noticed you didn't add any lemon juice or apple cider vinegar to it, and I was thinking about adding little to keep more tart and dairy-like. What do you think?
It tasted perfect as it was to me and my taste testers (the sea salt helps it taste like cream cheese), but if you would like you can add a tsp of cider vinegar.
Thanks, you're probably right about the sea salt part. It's your recipe after all, I shouldn't have doubted you LOL. BTW the cake was done dehydrating this morning and it tasted so good we just wanted to eat it all right then and there! Thanks for a such a wonderful recipe, you've got me believing in the raw diet again!
It is ok ;). So happy you and your family enjoyed it :)! I am happy you are getting into raw :)!
I dehydrated the cake in the oven, on the lowest setting. The cake is quite crumbly, it stuck together before I dehydrated. Are my crumbles correct?
You might have baked it too long, it should not crumble. When I made mine in the dehydrator it was still very moist after dehydrating. Next time I would check it sooner.
Is the batter supposed to just look like crumbs? I've never done a raw anything before.... Isn't a batter typically somewhat most? All I've got so far is dry crumbs, like bread crumbs, that barely stick together when pressed.... What am I doing wrong, or is it fine????
It is before you add the carrots, but then it should look more like thick batter. Your dates might have been a little too dry, so in that case you can add a little liquid sweetener to make the cake more moist (such as raw agave nectar or maple syrup)or just a little water a Tbsp or two at a time.