Kitchen

Raw Vegan Carrot Cake

Written by Katarina Wenk

When I took a bite of this divine raw vegan carrot cake I was so blown away that I could convert to become a vegan at that very moment! I’m so in love with vegan food at the moment.  Guys, seriously you need to try this one out!

This raw vegan carrot cake can be turned into energy balls and totally suitable for toddlers, just blitz a bit longer until the mixture gets smoother texture. They are a perfect alternative to sweets and are refined sugar free.  The sweetness comes from the medjool dates.

While some mothers are fine giving nuts to their babies at an early age (9-12 months old) some don’t start until they have reached early toddler-hood or even later. It also depends on if there are any nuts allergies the family. I would consult your pediatrician first if you are unsure.

I coated the balls with desiccated coconut and we all loved them!

Served one small cake for 2 adults. 

Raw Vegan Carrot Cake   www.herviewfromhome.com

Ingredients

CARROT CAKE

  • 1 cup shredded carrots
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup medjool dates (I used 5)
  • 1/2 tsp cinnamon
  • 2 1/2 tbsp coconut flour
  • 1/4 cup trail mix that has been soaked in hot water for 10 minutes and drained (in used sultana, pistachio & cashew)

MAPLE CASHEW FROSTING

  • 1/2 cup cashews (soaked overnight)
  • 3 tbsp coconut oil
  • 1 1/2 tbsp maple syrup
  • 1/4 tsp vanilla essence / powder (I used powder)
  • 1 tsp juice of fresh lemon
  • 2 tbsp water

 

Method

1. Squeeze the liquid out of the carrots as much as you can. Add carrot, coconuts, dates, cinnamon, trail mix and coconut flour in a food processor and blend until they are sticky and easy to form a shape.

2. Prepare the pan of your choice by lining it with baking paper. You can use a cake pan (like I did) or muffin tins.

Raw Vegan Carrot Cake   www.herviewfromhome.com

3. Frosting – add cashews, coconut oil, maple syrup, vanilla essence / powder and lemon juice in food processor. Blitz until it looks like a paste. Let it stand in the fridge to cool down. 

 Raw Vegan Carrot Cake   www.herviewfromhome.com

4. Spread the frosting over the top of the cake or cupcakes. If you are making a layer cake like me, don’t overfill the middle layer or it will come out. Sprinkle with desiccated coconut and keep in fridge until ready to serve.

Raw Vegan Carrot Cake   www.herviewfromhome.com

Raw Vegan Carrot Cake www.herviewfromhome.com 

Raw Vegan Carrot Cake   www.herviewfromhome.com

 

About the author

Katarina Wenk

Homade baby, toddler and family food is the best thing mums can offer their children, this is why Katarina has started her blog to share what she loves to do. Coming from a family who loves food, she used to spend hours in the kitchen with her mum to learn to cook hearty and healthy meals. She is a true believer of “what we feed our children determines who they will become in the future.”

Katarina grew up in Malmo, Sweden. She studied in Bristol, UK and worked in her last role as Client Services and Marketing Manager in the asset management industry in London. In 2011 she moved to Zurich, Switzerland with her husband as a trailing spouse where she gave birth to two gorgeous boys in 2012 and 2014. Today she lives in Dresden, Germany as a stay at home mum.

Katarina holds a Bacherlor’s degree in Business from The University of the West of England, Bristol, UK.