Easy Raw Vegan Carrot Cake
Servings: 6 big servings
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This Raw Vegan Carrot Cake is a no-bake paleo recipe that tastes natural and rich! The base of the cake is naturally sweet and packed with delicious textures, topped with the most delicious chocolate frosting!
Equipment
- 2 Bowls
- Glass Tray
- Double Boiler
Ingredients
Raw Cookie Layer
- 70 g walnuts (chopped)
- 3 carrots (grated, remove any water)
- 5 dried dates (chopped)
- 20 g mango dried (chopped)
- 100 g coconut butter
- 4 tsp extra virgin coconut oil (at room temperature)
- 100-125 g cashew butter (at room temperature)
- 1/4 tsp Himalayan salt
- 1/2 tsp vanilla powder
Cacao Cream
- 70 g cacao mass (or 99% dark chocolate)
- 3-4 tsp extra virgin coconut oil
- 1/4 tsp vanilla powder (optional)
- 1/4 tsp cinnamon powder (optional)
Decoration
- handful coconut chips
Instructions
Raw Cake Layer
- In a bowl, mix together walnuts and grated carrots.
- Add chopped dates and dried mango, and incorporate them into the mix.
- In a separate bowl mix together coconut butter and coconut oil until combined into a white paste.
- Mix this coconut paste with the contents from the first bowl, forming a creamy batter.
- Add in cashew butter and slowly incorporate into batter.
- Finish by adding salt and vanilla powder.
- Transfer in a small tray and place into the fridge to set until the chocolate frosting will be ready.
Chocolate Top
- In a double boiler, melt together cacao mass and coconut oil into cacao cream.
- Set aside to cool down for a few minutes at room temperature.
- Remove raw cake layer from the fridge and pour cacao cream over it.
- Transfer back into the fridge to solidify (a few hours or overnight).
- Remove from the fridge when solid and cut into desired sizes.
- DONE! Enjoy without guilt and serve as breakfast or snack.
Notes
The cake layer should form into a paste but should not be too wet (liquid). If the mixture turns liquid, add more solid ingredients like carrots, walnuts, dates.
Taste the mixture while preparing it and adjust the ingredients according to your preference.
If 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) as it will get cold faster when placed in the fridge.