Raw carrot cake
These raw carrot cakes are perfect for a raw vegan diet. You’ll need a dehydrator to cook these in. There are many available on the market now so shop around to find the right one for you. I started off with a small, relatively cheap one, which does the job perfectly for me as I am not 100% raw - but enjoy to cook raw meals and treats when I can.
Course: Sweet Treats Servings: 4
Prep time: 15 min Cook time: 8 - 12 hours
Difficulty level: Easy but time consuming
RAW VEGAN
GLUTEN FREE
NO SUGAR
Author: Jennifer Sargison
If you’re curious about eating a raw vegan diet but still want a delicious treat then this carrot cake recipe is for you! You’ll need a dehydrator to cook these in, they cook at a very low temperature for a longer amount of time ensuring all the nutrients and goodness remain and you also get a nice sweet treat too.
Ingredients
65g dates, about 3 very large dates
2 tbsp water
100g almond flour
20g coconut flakes
1 medium carrot - grated and moisture squashed out
Topping and middle - optional but worth it!
Coconut cream from a tin (the top thick part and not the water underneath)
1 date - blended with 1 tsp water until smooth
Method
Blend the dates and water until very smooth
Add the rest of the carrot cake ingredients and mix together
Form 8 x small flat rounds (about the size of a thick cookie)
Place each round on the dehydrator tray and dehydrate for 8-12 hours (varies on each dehydrator)
To make the topping simply mash the date and water until smooth (leave the date in the water for 30 mins to make this easier) mix the date with the thick coconut cream and that’s it!
Add a spoonful of coconut cream to four of the carrot cake rounds, add the top carrot cake rounds to the coconut cream. Add another spoon of coconut cream to the top layer of carrot cake and sprinkle with a few grated carrot pieces.
(Left over cream can be stored in the fridge for 3 days).
You can store the carrot cake in the fridge for 5 days, adding the topping just before consumption.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)