Raw Vegan Carrot Cake w Lemon Cashew Cream Cheese Frosting

  
An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

 

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had... ever, ever, ever!  Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting.  Sweet decadence that tastes like food fit for the Gods.  The stuff dreams and Birthday's are made of... 

 

 

Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

 

Proving once again, we literally can have our (carrot) cake and eat it too... no sacrifices to our tastebuds, health or beauty here!  Nope!  We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

 

 

Please enjoy this little slice of heaven.  I made a smaller 6 inch cake with a glass dish I had in the cupboard.  I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles.  Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand.  If you want to make a larger cake just double the recipe.  I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.

 

 

This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

 

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

 

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting 

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying) 

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep... + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

• 2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
• 1/2 lemon peeled, seeded 
• 1/2 tsp vanilla powder
• 2 Tbsp coconut nectar or to taste (or sub stevia)
• pinch of celtic salt
• coconut water as needed (or sub water)

Carrot Cake

• 4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
• 1/2 lemon peeled & seeded
• 2 cups pitted dates
• 1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
• 1 pinky fresh ginger
• 2 Tbsp coconut nectar (or sub raw honey or maple syrup)
• 1 tsp cinnamon
• 1/2 tsp vanilla powder
• pinch of celtic salt
• Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut... its up to your imagination!

  Method 

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

1. Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
2. Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.  
3. Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
4. Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
5. Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
6. Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
7. Frost the entire cake and decorate with your choice of toppings.

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version?  Share it below for a chance to have me recreate it for you!

 

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

 

Thank you for visiting :)

 

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Comments

[Christina]

This looks really delicious. You did a beautiful job with the presentation also. Thanks for sharing

[juliane]

Hi Christina,
Thank you so much for your kind compliment. I really appreciate it :) Let me know when you make. Enjoy!
Love,
Juliane

[Retete]

It is very easy to make and very tasty, I prepared it for girls. It was yummmi

[TC Ujvary]

Wow this recipe sounds and looks amazing! Thank you for sharing! xx

[kinkyfruit]

What sexy, luscious decadence!

Gotta try this!

thanks

[juliane]

Hi TC,
Thank you so much for your lovely compliment! Let me know when you make... I'll be right over to share a piece with you :) Sending you wishes for a beautiful day!
Much Love,
Juliane

[juliane]

Hi Kinkyfruit,
Thank you for your fabulous comment! Let me know when you make the carrot cake... SO YUM! Stay well & Live Beautifully!!
Much Love,
Juliane

[Elizabeth]

Hello :) Lovely cake! I've looked again and again but can't seem to see where the recipe says how much cream cheese (if any) is used to make the frosting.

[Juliane]

Hi Elizabeth,

Thank you for your kind compliments! It's wonderful to hear from you.

Neither the cake nor the frosting contain any dairy. It's a delightful raw vegan recipe with the frosting made using delicious raw cashews for amazing, healthy and beautiful flavor! Let me know when you make. Enjoy and I look forward to "seeing" you here on StyleNectar again soon :)

Sending you wishes for a beautiful weekend!

Much love,
Juliane

[slnn]

Hi Juliane, when you make the cake ahead of time to let the flavors marinate, should you frost it, or wait to do that just before you serve?

[Juliane]

Hi Sinn,

Thank you for your question! I make the cake, frost it, then cover and put in the fridge in advance.

Much Love,
Juliane

[Kylie Carberry]

Hi Juliane,
This cake is amazing! I made it for my son's 17th birthday and he adored it, rating it 10/10. He is not vegan and very skeptical of my veganism but he was won over. It's so fudgy and tasty, just divine. I made it a few days beforehand and left it in the colder part of the fridge. It was just right. Thank you so much
Kylie

[Juliane]

Hi Kylie!

I'm SO happy to hear how much your son loved his Birthday Cake! I just love hearing stories like this and appreciate your sharing. Great job making a delicious raw vegan dessert to win over a "traditional" food guy :) Wish him the happiest of birthday's and a fabulous year for me!

Look forward to seeing you at StyleNectar again soon!

Much love,
Juliane

[Maja]

This cake is amazing! Thanks for the recipe.
PS: the photos are beautiful.
Maja Hungary

[Juliane]

Thank you so much, Maja,
I really appreciate your lovely compliments... and all the way from beautiful Hungary! I visited travelled in Hungary a couple of years ago and absolutely loved. My husband has Hungarian roots as well. Wishing you a beautiful day :)
Much love,
Juliane

[Terje]

What an insipiring recipe! I never thought carrot cake could be made entirely raw. This looks absolutely mouthwatering, you did a brilliant job decorating it as well!

[Juliane]

Hi Terje,

Thank you for your comment and kind compliments! It's wonderful to meet you. Do let me know when you make the cake and save a piece for me :) Hope to see you again soon here at SN. Wishing you all the very best!

Much love,
Juliane

[RLSCS]

Thank you for this recipe and beautiful photos. I'm making this today. Just waiting now to take it out of the freezer and put on the frosting. Instead of pistachios and eatable rose petals, I will be using pumpkin seeds and goji berries. Can't wait to decorate! 😊

[Juliane]

You're welcome, RLSCS!
I'm so happy to hear you enjoyed this yummy cake! Your decorations sound beautiful! Thanks for sharing your adventures in raw vegan baking with all of us and be sure to stop by often and say hello again when you do.
Be Well & Live Beautifully!
Love,
Juliane

[sarah hill wheeler]

Thank you, looks wonderful and without using loads of sugar or any nasties!

[Juliane]

Hi Sarah!

Thank you for your kind compliments! Do let me know when you make... and be sure to invite me over for a piece so I can share with you LOL - I'm totally craving it now :) It's lovely to see you here on StyleNectar. Stop by often and be sure to say hello again soon!

Much love,
Juliane