I have just revisited and revamped this recipe. And it’s totally off the hook and amazing now! My good friend Liz gave me the BEST advice last weekend: cut the lemon juice and add in some 5 spice. It literally transformed this cake from “Ok, that’s pretty good” to “WOW, this is the BEST carrot cake I’ve ever had!!”
Raw Carrot Cake Recipe:
- 1 cup grated carrot
- 1 cup raw walnuts
- 1 cup medjool dates, about 9 large dates, pits removed
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp Chinese Five Spice seasoning
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together, and add in 1 cup dried coconut, vanilla & five spice. Then add in 1/3 cup raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Chill in the fridge to help firm up.
Vegan Cream Cheese Frosting
- 1 cup cashews or macadamia nuts
- 2 TBS coconut oil
- 2 TBS raw coconut nectar, honey, or maple syrup
- 2 tsp vanilla extract
- pinch sea salt
- 1 Tablespoon water, add more as needed
Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.
Pictured is a double batch of the cake recipe, and 1 1/2 batch of the icing recipe!