A healthy and delicious raw vegan carrot cake that is low in fat, gluten-free, and filled with nothing but the good stuff. Yes, you can have your cake AND eat it too AND feel amazing afterwords. You don’t have to worry about any more of that “detoxing” nonsense after a long birthday weekend.
For my birthday this year, I made two low fat raw vegan desserts for my family and I to enjoy. The first was my Apple Rose Caramel Tart (above) and the second was these Carrot Cake Bites. You can read more about my birthday on my last post, including all of delicious meals I had, the cute vegan presents I received, and the amazing all fruit cake my aunt made me.
This carrot cake recipe was inspired by, of course, Fully Raw Kristina’s Birthday Carrot Cake recipe. Kristina is who inspired me to go vegan, and I continuously look up to her for inspiration! I referenced her recipe but I added my own little touch to them. I decreased the amount of cashews, mainly because I added too much coconut water to the frosting, but I ended up creating a whole new frosting recipe that I absolutely LOVED. Accidental creations in the kitchen are always the best.
I used a heart-shaped silicon baking mold for these, but you can use any sort of container you wish. You can make this a large cake to slice, or mini bites as I did. There’s no right or wrong with raw ‘cooking’, I promise it will turn out tasting amazing.
1 1/2 cups carrot pulp (save the juice and drink it!)
3/4 cup dried mulberries
3 dried calimyrna figs
8 medjool dates, pitted
1/4” ginger, or to taste
1/8 tsp cinnamon
1/8 fresh vanilla bean or extract
1 cup cashews, soaked overnight
1 1/2 frozen bananas, chopped
3/4–1 cup fresh coconut water (or sub almond milk)
6 medjool dates, pitted
2 tbsp fresh lemon juice
1/4 tsp cinnamon
1/4 fresh vanilla bean or extract
Dehydrated strawberries, crushed
Shredded carrots or carrot pulp
Other topping ideas: pistachios, mulberries, almonds, shredded coconut, citrus zest, anything you want!
Add all of the cake ingredients to a food proc, and processor until a cake-like consistency is reached. It will be sticky, but that is what you want. Place it into a bowl and set into the fridge.
Add all of the frosting ingredients to the high speed blender and process until smooth and creamy. Start with 3/4 cup of coconut water and add as needed for it to become smooth.
(See Note)* Press the first layer into the dish/tray you are using for your cake, press it in, then pour your first layer of frosting over it. Continue until you have filled your pan/dish, then add your toppings of choice. Place into the freezer to set before serving, about 1-2 hours.
To serve, remove from the freezer and allow it to sit for 5-10 mins for a softer cake-like consistency, or enjoy it as is!
Recipe adapted from Fully Raw Kristina. *In between each layer, I placed the cake into the freezer for 15-20 mins to harden a bit, and placed the extra ingredients into the fridge. You can add the layers one after another when soft, just know that it won’t be as cleanly separated.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie