Oh. My. Word. This raw carrot cake is absolutely unbelievable. You will NOT believe that it is raw, nutritionally dense and packed full of all the good stuff. The good stuff being fruit, nuts and oats (gluten-free, of course!) There is no gluten, dairy, eggs, gums, refined sugar or weird flours that you cannot pronounce/have no idea where they come from. You will not have to switch on your oven, but you will need a food processor.
The cake is made from oats, dates, dried pineapple (note: not crystallized), coconut, cinnamon and carrots (d’uh); the frosting is made from raw cashews, lemon juice, coconut oil and maple syrup. The best part is, the longer you let this cake sit, the better it tastes.
How can I describe this cake? Hmm. Well, the frosting is creamy, tangy and delicious. The cake is just like a really good moist carrot cake. I think I will add plumped up raisins to the cake next time. It’s not cheap to make, but the good side is that if you have sensitivities to food allergens such as gluten or dairy, you will not be laden with health problems from eating this. In fact, you will feel more alive, and energetic for eating it! I will make this cake again and again. Thank you again Emily!
RAW CARROT CAKE WITH FROSTING (GLUTEN-FREE, VEGAN)
Makes one 15 cm (6 inch) round cake
For the frosting
- 270 g (2 c) raw cashew bits, soaked in water for at least hours
- 1-2 tablespoons lemon juice
- 80 ml (1/3 c or 100 g) maple syrup
- 2 tablespoons melted coconut oil
- water, as needed
For the carrot cake
- 2 large carrots (about 230 g, 8 oz), peeled and chopped into quarters lengthwise
- 150 g (1 1/2 c) gluten-free oat flour
- 150 g (1 c) dates, pitted
- 90 g (1 c) dried pineapple
- 45 g (1/2 c) unsweetened desiccated/shredded coconut
- 1/2 teaspoon ground cinnamon
1. To make the frosting, blitz all the ingredients together in a food processer until smooth, using as little water as possible. Set aside.
2. To make the cake, blitz all the ingredients together in a food process until everything is in really small pieces and sticks together.
3. Take half of the cake mixture and shape into a flattened circle, of about 15 cm/6 inch in diameter. Place onto serving plate.
4. Spread 1/3 of the frosting on top evenly.
5. Shape the remainder of the cake mixture into another 15 cm/6 inch diameter circle. Lay carefully on top of the frosted cake layer.
6. Frost the top and sides of the cake with the remaining frosting. Chill for at least 2 hours. Slice and enjoy!