Raw Vegan Chocolate Carrot Cake
Servings: 6 big servings
Print RecipeThis raw vegan cake is made with lots of healthy ingredients and comes together quite easily. The base of the cake is naturally sweet and packed with delicious textures, topped with the most creamy chocolate frosting!
Equipment
- Medium Bowl
- Glass Tray
- Double Boiler
Ingredients
Raw Cake Layer
- 50-70 g walnuts (chopped)
- 6 dried dates (seedless and chopped, medjool dates work best)
- 1 handful coconut chips (chopped)
- 3 medium carrots (peeled, grated, remove water)
- pinch of Himalayan salt
- 2-3 tbsp cashew butter (I used unsalted)
- 1 tsp coconut oil (melted or at room temp)
- 50 g dark chocolate (melted, 85% or more)
Chocolate Layer
- 50 g dark chocolate (85% or more)
- 1-2 tsp extra virgin coconut oil
- 1/2 tsp vanilla powder (optional)
Decoration
- 6-8 walnut halves
Instructions
Raw Cake Layer
- In a medium bowl, add all solid ingredients and mix until combined. Alternatively, you could use a food processor to get it done faster.
- Next, add liquid ingredients over the mixture above. Use a spatula to incorporate everything, forming a batter that should not stick to your hands.
- Transfer batter into a small tray and spread evenly on the entire surface.
- Move into the fridge to set, in which time you’ll work on the chocolate layer.
Chocolate Layer
- Add all the ingredients into your double boiler. Melt using low heat until combined into a chocolate paste.
- Set aside to cool down naturally for a few minutes.
- Remove tray from the fridge (which should be a bit solid by now) and pour chocolate paste on top of the cake layer. Make sure to spread it evenly on the entire surface of your cake.
- Decorate with walnuts and move again into the fridge until the chocolate layer has solidified.
- Remove when solid and cut into triangles or squares. DONE!
Notes
The bottom layer should form into a paste but should not be wet. If the mixture turns wet, add more solid ingredients like carrots, walnuts, dates.
Taste the mixture while preparing it and adjust the ingredients according to your preference.
If the cashew butter has added salt, use only half of the salt quantity specified in the ingredients list.
I like to use a glass or ceramic tray (not plastic) because it will get cold faster when placed in the fridge.
The chocolate layer doesn’t need any kind of sweetener since it’s already sweet enough (unless you’re using 99% dark chocolate).