Carrot cake is one of my favorite cakes, and I don’t care how heavy it is, it’s going to be my wedding cake when I get married. I have a feeling though that a lot of it has to do with that cream cheese frosting and after deciding to go mostly vegan (like 95% of the time except for when I travel and special occasions, et cetera et cetera), it’s been hard to abandon this slice of my life.

I’m also looking for healthier desserts these days, and I don’t want one leaving me overly stuffed and guilty because it has way more sugar than it needs. So when I watched Jenny Mustard’s vegan inspo video on raw vegan carrot cake via An Unrefined Vegan, I couldn’t wait to try the recipe. (My secret hopes of being a minimalist - Jenny’s blog focuses on simple living - is a whole other issue. It may never happen. I’ve got way too many plates I just can’t throw away, but a girl can try.)

Anyways, this is a dessert I’m proud to eat. It’s filled with nuts, fruits and veggies. I love the cashew cream cheese filling. It really makes the cake for me. The best thing is I can package and freeze some. When I want a treat in the middle of the day or after dinner, I can just grab one.

Vegan Raw Carrot Cake

(Serves 16)

Cream Cheese Layer

  • 1 cup unsweetened coconut flakes, soaked in water
  • 1 cup raw cashew pieces, soaked in water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 30 drops liquid stevia, or your favorite sweetener
  • 1/4 cup coconut oil, melted

Carrot Cake Layers

  • 3 cups carrots, shredded
  • 3 cups raw pecans
  • 2 cups pitted prunes, or half prunes half dates
  • 2 teaspoons vanilla extract
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoons allspice
  • 1/4 teaspoons ground cardamom
  • 2 tablespoons water
  • 2 tablespoons flaxseed meal

Directions

  1. Using a food processor, puree all the ingredients of the cashew cream together until smooth, making sure to scrape down the sides.
  2. Spread mixture evenly in a quarter sheet pan lined with parchment. Refrigerate for 2-4 hours until set.
  3. For the carrot cake layers, blend all the ingredients until desired smoothness. Additional water may be necessary.
  4. Spread mixture onto a lined half sheet pan. Using a knife, split mixture in half by cutting down the center.
  5. Refrigerate for 2-4 hours, or until set.
  6. For assembly, place one carrot cake layer as the bottom. Quickly flip the cashew cream layer on top and peel back the parchment. Flip the 2nd layer of carrot cake on top of the cashew cream and peel back the parchment.
  7. Cut carrot cake to desired shapes and serve.