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Thursday, March 7, 2013

raw carrot cake with cashew "cream cheese" frosting

I had a buddy 'round the other day who is equally as food-crazed as I am, and we had quite a time playing with my Thermomix and inventing new, unexplored combinations of green smoothies; additionally, we delved into the sometimes risky world of raw desserts and (un)cooked up this winner!

The "cake" part of this concoction is spicy and intriguingly flavoured with a nice, dense crunch from tiny chunks of carrots that somehow managed to escape the powerful blades of Thermie. And all that carrot is doing you a world of good -  The frosting is smooth, rich and tangy, so creamy that it's difficult to believe how simple it truly is.

The recipe is one I found and adapted slightly on The Sweet Life blog  - a recent discovery that is jam packed with some pretty delicious, vegan and wholefoods based recipes.

Raw Carrot Cake with Cashew Cream Cheese Frosting

Carrot Cake

4 medium sized carrots, washed
1 cup raw walnuts or pecans (or a mix!)
1 cup pitted dates, soaked
3/4 cup unsweetened shredded coconut
1 tsp cinnamon
1 tsp cardamom powder
3/4 tsp dried ginger or a thumbnail sized knob of fresh ginger
1/2 tsp freshly grated nutmeg
1 tsp vanilla essence
pinch of salt

Cashew Cream Cheese Frosting

1 cup raw cashews, soaked for at least two hours
1/4 cup liquid (I used almond, brazil nut and cashew milk but you could use water or coconut water/milk too)
4 tbsp maple syrup
juice of 1 lemon
1 tsp vanilla
1/3 cup coconut oil
pinch of salt

Have a 8x8 pan (or similar size) at the ready.

To assemble the "cake" portion:

1. Depending on the power of your blender, either add the carrots in chunks directly to the blender or grate prior to blending.
2. Add the remaining "cake" ingredients.
3. Blend at high speed for 1-2 minutes, stopping occasionally to scrape down the sides until you have achieved a uniform, sticky mixture. You shouldn't mind a few stray bits of carrot, as long as the rest of it is primarily mush.
4. Pat down the mixture evenly in your pan or tray.

To make the frosting:

1. Drain the cashews and rinse with water.
2. Put all the frosting ingredients in your blend.
3. Blend similar to the cake mixture - on a high speed with regular scraping downs of the blender. You'll want a very creamy, lump-free mixture and this may take some time and patience depending on your blender.
4. When you have reached your desired texture, upend the blender over the cake mix and smooth out evenly.
5. Top with some more cinnamon for fanciness.
6. Freeze for at least two hours, then leave to defrost for about half an hour before serving. This will slice up into about 12 generous portions.

An amazing dessert with a cup of tea and good conversation to enjoy it with!

Sidenote: Next time I make this (and oh yes, there will be a next time!) I will almost certainly double the frosting recipe, it was that good!


  1. This looks great and I WILL be trying it for my sweet potato pie. But where do you get the “great-white” coloring?

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  2. The arrangement of carrot cakes is much the same as some other cakes. The fundamental fixings like flour, sugar, raisins, ground carrots, eggs, pith, canned pineapples, preparing pop, cinnamon, and salt must be kept prepared.How to make carrot cake....