I have just revisited and revamped this raw vegan carrot cake recipe. And it’s totally off the hook and amazing now! My good friend Liz gave me the BEST advice last weekend: cut the lemon juice and add in some 5 spice. It literally transformed this cake from “Ok, that’s pretty good” to “WOW, this is the BEST carrot cake I’ve ever had!!”
Raw Carrot Cake Recipe:
Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together. Blend dried apple slices with dried coconut, vanilla and five spice then mash into carrot mixture. Then add in 1/3 cup raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Or make individual cupcakes (like pictured above) by filling muffin papers or lining a muffin pan with saran wrap. Chill in the fridge to help firm up.
Vegan Cream Cheese Frosting
Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.
Pictured is a double batch of the cake recipe, and 1 1/2 batch of the icing recipe!
*You can increase the life of this carrot cake in the freezer by using leftover carrot pulp from juicing. Not necessary and creates more steps, but you will then end up with a lighter cake that freezes really well, for up to a month! If I am going to serve right away after chilling, I don’t bother with the juicing. But if I am making 100 of these for an event, I juice the carrots first!