Description
This Easy Raw Vegan Carrot Cake is a delicious, no-bake dessert combining the natural sweetness of carrots, dates, and dried mango with rich coconut and cashew butters. Topped with a smooth, dark chocolate frosting made from cacao mass and coconut oil, this wholesome treat is perfect for a healthy snack or guilt-free breakfast option, requiring minimal preparation and chilling time.
Ingredients
Raw Cake Layer
- 70 g walnuts (chopped)
- 3 carrots (grated, remove any water)
- 5 dried dates (chopped)
- 20 g dried mango (chopped)
- 100 g coconut butter
- 4 tsp extra virgin coconut oil (at room temperature)
- 100-125 g cashew butter (at room temperature)
- 1/4 tsp Himalayan salt
- 1/2 tsp vanilla powder
Chocolate Top
- 70 g cacao mass (or 99% dark chocolate)
- 3-4 tsp extra virgin coconut oil
- 1/4 tsp vanilla powder (optional)
- 1/4 tsp cinnamon powder (optional)
- Handful coconut chips (for garnish)
Instructions
- Prepare Raw Cake Layer: In a bowl, combine chopped walnuts and grated carrots, ensuring excess moisture from the carrots is removed to avoid sogginess.
- Add Dried Fruits: Incorporate chopped dates and dried mango into the walnut and carrot mixture, stirring until evenly mixed.
- Make Coconut Paste: In a separate bowl, blend coconut butter with extra virgin coconut oil until a smooth white paste forms, facilitating easy mixing with the dry ingredients.
- Combine Paste and Mixed Ingredients: Add the coconut paste to the walnut, carrot, and fruit mixture, stirring thoroughly to create a creamy batter base.
- Add Cashew Butter: Gradually fold in the cashew butter into the batter for richness and improved texture.
- Season Batter: Sprinkle in Himalayan salt and vanilla powder, mixing carefully to enhance the flavor profile without overpowering the natural sweetness.
- Set Cake Layer: Transfer the batter into a small tray, smoothing the surface, then place it in the fridge to set while preparing the chocolate frosting.
- Prepare Chocolate Frosting: Using a double boiler, gently melt cacao mass with extra virgin coconut oil until fully combined into a smooth cacao cream.
- Cool Frosting: Allow the melted chocolate mixture to cool at room temperature for a few minutes to thicken slightly for easier spreading.
- Assemble Cake: Remove the raw cake layer from the fridge and pour the cacao cream evenly over the top, smoothing to cover the surface completely.
- Chill to Solidify: Return the assembled cake to the fridge to allow the chocolate topping to firm up, ideally chilling for several hours or overnight for best results.
- Serve: Once solid, remove the cake from the fridge, garnish with coconut chips if desired, cut into portions, and enjoy as a nutritious breakfast or snack.
Notes
- Make sure to thoroughly drain grated carrots to prevent excess moisture from affecting the cake texture.
- Use room temperature coconut oil and cashew butter to facilitate easier mixing and a smoother batter.
- The cacao mass can be substituted with 99% dark chocolate for similar results.
- Chill time can be extended overnight for a firmer texture.
- For added texture and flavor, consider adding a handful of coconut chips or nuts on top after frosting.
