Tags
cake, cake decoration, carrot, cheesecake, coconut butter, cream cheese, dessert, food, food photography, frosting, healthy food, healty eating, lego, raw, recipes, vegan, vegetarian, vita-mix
The best raw cake I’ve ever tasted.
And I’ve made and tasted quite a few by know.
As they usually consist of dried fruit and nuts, they tend to be quite dense and sometimes, they make you feel kind of heavy.
This one is different. It’s still a raw cake, it’s still not an exact copy of the original (anyway, if I want to taste a baked carrot cake, I’ll just bake one!). But it is not as dense and heavy as most raw cakes out there! It’s easier on the stomach and tastes great – what else could you wish for!
Another thing I love about this cake: The frosting is without cashews. Cashew-free frosting!!! I like cashews, that’s not it. But I like to change up things every once in a while.
There you go – the princess is cutting the cake!
RAW Carrot Cake
For the cake:
- 1 large carrot
- 3/4 cup buckwheat flour
- 1/2 cup dates
- 1/2 cup dried pineapple or apricots
- 1/4 cup coconut shreds
- 1/2 tsp cinnamon
- optional: 1/4 teaspoon cardamom
- optional: dash of ground gloves, nutmeg, allspice and salt
For the frosting:
- 1/4 cup coconut butter
- about 4 big pieces dried mango (of course, the amount depends on the size of your mango pieces. If the flavor is not intense enough, blend in more mango!)
- 1/8 tsp ground vanilla
- 1 tsp coconut oil
- 1 tsp lemon juice
- water as needed (start with 1/4 cup)
- optional: dash of salt
For the cake: cut carrots into small chunks. Then throw all ingredients, including the carrots, in your food processor or high speed blender and pulse until it sticks together. Use your hands to for a round cake! You could also use a spring pan or tartlet pans, too. However, I kept it simple and just formed small, round cakes by hand.
For the frosting: Blend all the ingredients in you high speed blender until smooth, adding just enough water to create a smooth and creamy (and delicious!) frosting.
Assembly: That’s totally up to you! You could make a two layer cake, like I did. Put frosting on the first cake base, add the second one and cover the whole cake with frosting. You could also use your icing bag.
“naked” carrot cakes with just a little mango creamcheese icing. Honestly, that icing is divine…
Oh, of course, a princess always gets what she wants. Here’s her piece of the cake!
This looks so delicious and adorable to boot! It looks like a cake Alice in Wonderland would eat.
As Alice in Wonderland is my favorite book ever, this is the best compliment! Thanks! ;)
Oh wow! How beautiful they look. I’m impressed.
I am bookmarking this. I am really keen to make these- once I track down some buckwheat flour. :)
In case you don’t find it, you could use oat flour instead! Or make your own buckwheat flour by grinding buckwheat groats in you blender – that’s actually what I did ;)
Absolutely amazing! Super-awesomely done :) You’ll be so proud of me by the way… I ordered a vegan cupcake book, and I intend to veganify my cupcaking.
Oh, that sounds great! Which book did you get?
Vegan cupcakes take over the world – it has an A to Z of cupcakes, and I think sharing one per week will be nice for the next 26 installments of Cupcake Friday! Apparently it uses mostly conventional baking ingredients, so small-town me is hoping most recipes will be do-able.
That’s my all time favorite dessert cookbook! You’re going to love it. Make the peanut butter cupcakes, and the black forest ones. I get so many compliments on even the basic vanilla cupcake, you just can’t go wrong with that book!
These look beyond amazing! :)
WOW. this looks incredible. I must say, I have never tried to cook a raw cake before. I am intrigued though – and it looks completely delicious!
Pingback: RAW Carrot Cake with Mango-Creamcheese Frosting | Healthy Cancer Chick
I especially love the look of the icing. Coconut butter is definitely on my list of things to try soon.
Coconut butter is a great thing! I often use it in savory recipes, too!
The cake looks amazing! Thank you for the recipe. What is the diameter of your two-layer cake? I am planning to make it for Mother’s Day get together. Thank you in advance.
Thanks, that’s sweet!
Oh, I’ve made several small two layer cakes! It was about 7cm (3 inch) and I made 4 cakes from it. However, you could also make one bigger cake. It’s up to you!
Raw carrot cake! It looks so simple to prepare. I’m glad I found your blog today. I can’t get over the cute legos too!
Das probiere ich gleich morgen aus. Wie toll. Überhaupt. Super Blog.
Pingback: Raw Carrot Cake with Mango Frosting |
vertrödel schon den halben sonntagvormittag hier bei euch und es so entzückend was man alles so findet.dieses rezept werde ich versuchen zu backen und werde euch ein foto vom ergebnis mitteilen ;-)
habt es süß&schön
liebe grüße
karin