Vegan carrot cake recipe
This quick and easy raw vegan carrot cake recipe is made with dates, dried apple and desiccated coconut. It makes a deliciously moist vegan dessert that can be enjoyed after dinner or as a sweet snack.
See method- Serves 12
- 20 mins to prepare, plus soaking and chilling
- 282 calories / serving
Ingredients
- 250g (8oz) porridge oats
- 50g (2oz) dried apple
- 150g (5oz) dates, pitted
- 300g (10oz) carrots, grated
- 2 oranges, zested and juiced
- 1 tsp grated ginger
- 50g (2oz) maple syrup
- 1 tsp mixed spice
- 50g (2oz) desiccated coconut
- handful chopped pecans, to decorate
- 2 tbsp dried cranberries, to decorate (optional)
- few sprigs mint, to decorate (optional)
For the frosting
- 50g (2oz) maple syrup
- 200g (7oz) cashews, soaked overnight in cold water
- 1 tbsp coconut oil
- 1 lemon, juiced
- pinch salt
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Shop ingredientsEach serving contains
- Energy
- 1180kJ 282.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 33.8gProtein 6.1gFibre 3.4g
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- Put the oats in a food processor and blitz until finely ground. Add the dried apple, dates, half the grated carrot, the orange zest and juice, grated ginger, maple syrup, mixed spice and desiccated coconut. Blitz to a paste, adding a splash of water if needed. Stir in the remaining carrot.
- Spoon the cake mixture into a 20cm (8in) square cake tin lined with nonstick baking paper. To make the frosting, drain the cashews, then blitz in a food processor with all the other ingredients for several minutes until creamy.
- Spread the frosting over the cake then scatter over the pecans – and cranberries and mint sprigs, if using. Cover with clingfilm and chill in the fridge overnight.
- Remove the carrot cake from the tin and cut into 12 even-sized pieces.
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