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!