Jun 17, 2016

Raw Vegan Carrot Cake ~ oil-free, gluten-free

 

raw carrot cake

I’ve had my share of raw desserts and I’ve made quite a few, too. But THIS one is to die live for! It has just the right sweetness, a little tartness from the cashew cream cheese frosting and a perfect touch of traditional carrot cake spices. It’s pretty easy to put together, too.

Well, maybe I cheated a little because I already had some cashew cream cheese in my fridge so that saved me some time. But the cake part took about 10 minutes, with no drying, freezing or other set up time needed. Yay! If you don’t have any cashew cream cheese on hand or simply wish to make the frosting without culturing it, I have included an option for that in the recipe box below. To access my recipe for homemade, cultured cashew cream cheese visit my post here.

Bring this baby to a raw potluck or serve it to guests after dinner. You’ll be a star!

Healthy trails,

Helyn Signature

 

 

 

 

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8 responses to “Raw Vegan Carrot Cake ~ oil-free, gluten-free”

  1. This looks wonderful Helyn–and the presentation is absolutely gorgeous! So inspired to use a calendula marigold as part of the decoration! I also like that this doesn’t require drying, etc. Thanks!

  2. Lissette says:

    Excellent cake. Make this on Fathers day for my hubby. He love it. It is quick and delicious.

  3. Mary says:

    Hi Helyn, This sounds delish! Maybe like eating cake or cookie dough? I don’t have much experience with raw recipes and I’m wondering how long this cake will keep? I’m assuming you’d store it in the fridge?

    • helynskitchen says:

      Hi Mary! Yes, it is very moist and a bit dense… but most cooked carrot cakes are that way too 🙂 Mine lasted in the fridge for about 4 days before we gobbled it all up. Hope you’ll give it a try. xo

  4. Mary says:

    Thanks for the reply, Helen. One more question, do you think leftovers could be frozen? Happy 4th!

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