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Raw carrot cake with Cashew Creme topping

March 29, 2016

Raw carrot cake

I hope you all had a wonderful Easter weekend. On Sunday we enjoyed a lovely, lazy family lunch and I made a raw carrot cake for dessert. I spotted this recipe over on Gather & Feast which is an amazing food blog written by Ashley Alexander. Ashley’s beautiful photos won me over and I knew I had to give her cake a try. I’m happy to say it was a big success! I adapted the recipe slightly so scroll down to see my version and hop over here for the original recipe.

Raw carrot cake Raw carrot cake Raw carrot cake Raw carrot cake

Raw Vegan Carrot Cake
Carrot Cake base
  1. 4 large carrots, grated
  2. 2 cups pecan nuts, chopped
  3. 2 cups dried pitted dates, chopped
  4. 3 tbsp flax seed
  5. 2 tsp cinnamon
  6. 1/2 tsp ground cardamon
  7. 1 tsp ground turmeric
  8. 1 tsp freshly grated ginger
  9. 1 tsp all spice
  10. 1/4 cup fresh orange juice
Cashew Creme Topping
  1. 2 cups raw cashews (soaked overnight)
  2. 3/4 cup orange juice
  3. 6 dried pitted dates, chopped
  4. 1 tsp vanilla essence
  5. 1 tsp orange zest
  6. Handful extra nuts to sprinkle over the cake
For the Carrot Cake base
  1. Blend all of the ingredients together in a food processor until smooth
  2. Line a 20cm round cake tin with glad wrap
  3. Pour mixture into tin
  4. Place in freezer to set for 2 hours
  5. Once firm, carefully remove from tin
For the Cashew Creme topping
  1. Blend all the ingredients together in a food processor until very smooth
  2. Spread generously over the carrot cake and top with chopped nuts and zest
  1. The cake is very dense and rich, so a small piece is all you need!
  2. For non-vegans: You can serve with some lightly whipped cream or creme fraiche & drizzle with honey
Adapted from Gather & Feast by Ashley Alexander
Lanalou Style

1 Comment

  • Reply Gail March 30, 2016 at 8:40 pm

    Very yummy:-) I love the shades of blue in your pics.

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