Saturday, 2 March 2013

raw carrot cake with cashew cream cheese frosting


I promised carrot cake - I deliver carrot cake (in cyberspace, anyway). This is a delightful recipe that I think everyone can appreciate. We all love(d) the classic dessert version, but I'm not crazy about the processed ingredients like white sugar, refined flour, pasteurized butter and cream cheese. I decided to remake this baby with healthy whole foods! Consider it DONE. 


Most recipes ask for carrot pulp (after putting carrots through a juicer) but I just shredded a couple carrots and used them whole. This way you can keep the flavourful juices in the cake. Having said that - carrot juice is freaking delicious. Dang. Now I want carrot juice. Wait a minute - perhaps other raw carrot cake recipes ask for the pulp alone because it gives the recipe makers an excuse to drink a bunch of the juice. Clever...


This cake is a bit less dense that my other raw cake recipes because it's not 100% oats and nuts. As one might expect - it's mostly carrots. These crunchy orange characters are not only delicious, they have an abundance of health benefits! Not surprising, seeing as how they are a plant - and also not surprising, they are most nutritious and easy to digest when they are eaten in their natural form: whole and raw. These guys will give you great skin, improved vision, a clean mouth, and keep you young - in spirit and body! 


I decorated this cake with pistachios, walnuts and dried edible flowers. I recommend also sprinkling on some cinnamon and maybe coconut. I forgot to do so but I'm sure it would make it even more lovely in taste and appearance. One last thing - cashew cream cheese is dangerously delicious. If you haven't made it before - watch out. If you have made it - you know how amazing it tastes. Thank the universal mother (or whoever is running this place) for cashews! 


carrot cake with cashew cream cheese frosting, pistachios & walnuts:

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed 

Cake:
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut 
1/2 teaspoon cinnamon 

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside. 

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together. 

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

208 comments:

1 – 200 of 208   Newer›   Newest»
Issi said...

Looks amazing! Will definitely try :) However, did you forget to write the walnuts in the ingredients list?

Anonymous said...

What can you use in place of coconut my son won't eat coconut (just the dried not the oil)

Amy said...

Emily, your cake is just beautiful! I would love a large slice and then some! Love the nuts and flowers on top :)!

Renard Moreau said...

[ Smiles ] I LOVE carrot cake and your version of it looks delicious!

Anonymous said...

I can't believe how amazing this is !!!!
I'm going to make it ASAP.great site and amazing recipes, thank-you for sharing such delicious and healthy ideas !!!

Alison Cole said...

Looks good - I want to make this. But where are the pistachios and walnuts for the recipe?

Ariane Huba @Skyeslife said...

Oh wow, this looks sooooooo good, and you're pictures are wonderful!1

Susanne Drazic said...

Looks absolutely yummy! I've got to get a springform pan so I can make this.

Gabby @ the veggie nook said...

This cake is so beautiful! I would expect no less though, coming from you :)

johnna said...

Wow, this looks fantastic. Are the pistachio's and walnuts just for decoration on top of cake, along with the edible flowers? What size of spring form pan?

johnna said...

Also, did you refrigerate the icing over night that you use for the top of the cake?

Natalyn Rodriguez said...

This is SO gorgeous. I love the idea of putting edible flowers on top of the cake - makes it look magical! :)

Emily von Euw said...

You can just add more dates or other dried fruit - not a problem!

Emily von Euw said...

Nope, they are just sprinkled on for another texture, and decoration. Although I am sure putting some in the recipe would be tasty too ;)

Emily von Euw said...

They are just sprinkled on for texture and decoration. Although I am sure putting some in the recipe would be tasty too ;)

Emily von Euw said...

I have an adjustable one and I made it the smallest it could go... probably 7 inches? The walnuts + pistachios are just sprinkled on for texture and decoration. Although I am sure putting some in the recipe would be tasty too ;)

Emily von Euw said...

You can, it will make it thicker and more flavorful. You just have to wait an extra day hehe =)

Anonymous said...

Hi Emily, I read through your blog and as I have told you before, your recipes are sooo great. I was thinking : It just might cost you a fortune to eat this way no ? Cashew nuts that you use so often in your cakes or cocunut oil for instance are expensive goods. Thanks for your blog again, Julie d. :)

Anonymous said...

This cake is so, so beautiful in every possible way! One question, though...my husband is severely allergic to cashews. (As you can imagine, this presents a challenge quite often when it comes to raw desserts and raw foods in general). What do you think I could use in their place to make the frosting?

TheCookieFairy said...

Really stunning photos!

Anonymous said...

This recipe looks great and I would like to try it today.. but how much cream cheese do u put into the frosting??

Emily von Euw said...

I buy my raw cashews in bulk so it's actually pretty affordable. And besides the specialty ingredients for my desserts, all my other food is cheap ;)

x

Emily von Euw said...

Oh no! =( The runners up are pine nuts or macadamias, but both are pretty expensive so you could try using almonds (either normal or with the skins removed). Another idea - try using coconut meat along with almonds or another nut. Hope that helps!

x

Emily von Euw said...

Haha none at all! I just called it cashew "cream cheese" because that's what conventional carrot cake is usually paired with. =)

Tania Tdesign said...

Just tried this gorgeous looking recipe but instead of making a whole cake I decided to make them in small cupcake cups instead - the perfect size for a quick and delicious treat! Can't wait to eat them! Thanks for sharing this great recipe!

x Tania

Lill said...

You are truly an artist, this cake is food for the eye as well.

I really enjoy this blog.

Emily von Euw said...

Aw thank you, Lill!

Emily von Euw said...

Lovely! Tell me how they turn out ;)

Anonymous said...

Oh my gosh. I just made this after stumbling on your blog just this afternoon. IT IS SOOOO DELICIOUS!!! YUM!!
I cannot wait to try your other masterpieces!!! Thank you for creating such amazing dishes!!

Amber Gillespie said...

Ok so I just finished making this incredible cake. And let me say umm I think I now know what heaven is like! Amazing!!! My only complaint would be that I did not know what size pan you used, so I went with a 9 inch and needless to say my "cake" looks more like a pita. I am happy to say that I don't care what it looks like when it tastes that good, however what size pan did you use so that I know in the future? Thanks for sharing, absolutely love your blog!!! :-)

Joan Black said...

The icing is delicious. I'm serving this tonight! I have to agree with Amber, a small pan size would be better, maybe 8" or next time I'll try it with a 6" I have for a taller cake. You are amazing Emily and I love your blog! So inspirational!

Emily von Euw said...

Okay! I will add that in - mine is an adjustable spring form pan so it was probably about 6". Sorry + thanks!

x

Emily von Euw said...

Thank you! Yeah mine was about 6' =)

Anonymous said...

I am SO making this soon. And I live alone so it will be ALL MINE. Bwahahahaha!

Alex said...

Dear Emily,

You have done it again, this carrot cake is incredible! And i have made quite a few raw carrot cakes, but this one seriously rocks. Thanks a million!

The McTaggarts said...

Looks great. We are on the GAPS, reckon it is OK to substitute the oat flour or buckwheat flour with almond flour? Thanks, Sabine

Anonymous said...

This looks amazing, and I plan to make it for Easter! You didn't say whether you used raw or regular cashews-- I'm very allergic to urushiol, and I've never tried raw cashews. Would this work with roasted (unsalted) ones? Also, do you have to keep the cake in the freezer after it's made, or is the refrigerator okay?

Emily von Euw said...

GO FOR IT! Although if it's because you want gluten free, buckwheat is GF! =)

Emily von Euw said...

Aw thank you! Unless otherwise stated, I always use raw nuts (including cashews). But if you're allergic - then of COURSE use roasted ones. These recipe are meant to be adaptable to your own diet and desires =) You could also just use raw almonds or macadamia nuts. I think the fridge would be okay, as long as your fridge is a pretty cold temperature. Cheers! xox, em

Christina Flynn said...

Did you use oats or buckwheat flour for the pretty cake in your picture? Do you have a preference? Do you have to do anything special to make these flours (like grind it from whole) or do you just buy as a flour (as you would for baked goods)?

Emily von Euw said...

I buy raw oats and raw buckwheat groats and grind them into flour right before using them in a recipe, in the food processor OR blender. Blender makes it a finer flour but I'm not very picky. I love both, but buckwheat is more nutritious AND gluten-free.

kali rose said...

would quinoa flower be an acceptable substitute?

Emily von Euw said...

Yes - go for it! :)

Elen Holiday said...

What is dates?

Anonymous said...

Could you tell me what is "1 cup dates"? I'm not an english speaker and don't understand the meaning of the word

Emily von Euw said...

"Dates" mean dried dates (a fruit) and I mean you are supposed to use one cup of them =)

Emily von Euw said...

"Dates" mean dried dates (a fruit) and I mean you are supposed to use one cup of them =)

Nathalie Norris said...

Such a stunning recipe! Mine turned out just like the pictures! You're amazing and inspiring!! :)

Anonymous said...

инжир это

Anonymous said...

more like финики. Инжир = fig. :)

Дина Пеккоева said...

Hi, Emily! Can I change liquid coconut oil with smth else? I can't find it in my town :(((

Anonymous said...

Well, I"m halfway through making this-- have the first half in the freezer before adding the top half and continuing to frost-- but it burned out my food processor motor! It was a good, heavy duty processor, but maybe i didn't cut up the dried fruits and carrots finely enough before adding. After my Cuisinart died, I had to finish by chopping the remaining ingredients as finely as I could with a chef's knife and mix with my hands into the mixture. It does taste good and look pretty, and though it turned out to be more expensive than I thought it would, in terms of now needing a new food processor, I am still looking forward to serving it for Easter.

Anonymous said...

Coconut "oil" is solid at room temperature, so if you see jars of what looks like solid coconut grease in your store, that's coconut oil. You just have to get it a little warmer for it to liquefy.

Emily von Euw said...

OH NO D: I am sorry to hear that! How old was the food processor?

Anonymous said...

I think I got it in the early 90s. My sweetheart says they don't last long, and it was probably getting ready to go anyway. Maybe I'll get a new one for Easter, as a reward for making this lovely cake!

Anonymous said...

If this is the worst thing that happens to me all year, I will consider myself as living a charmed life!

Emily von Euw said...

Haha well that all sounds like it turned out fine - and true enough, things are swell =)

Anonymous said...

Hey Emily, guess what? My sweetie came over and messed with my food processor for a little bit, and we discovered that it's not really broken! The vibration just made the connection of that rod in the back, that has to be pressed in for it to work, get disconnected. It's working fine now! My cake is beautiful and I posted pix of it on my Facebook page. I've referred several friends to your web page. :-)

Emily von Euw said...

Oh awesome =) Thanks so much !

Lesandra Botello said...

I love your stuff and plan to make this cake for a party I'm having this Friday for my gluten- and dairy-free guests! Would fresh pineapple be okay to substitute for dried, or would it throw off the texture? I just love the flavor of fresh so much more, but I've never made a cake w/ flour that wasn't baked before, so I have no clue what I'm doing!! :)

Emily von Euw said...

Wonderful! Hmm... I think using fresh pineapple would make it too juicy. I suggest you just use another cup of dates (or other dried fruit) and SERVE the cake with pineapple, if you want =)

Erina Williams said...

Absolutely Beautiful! I need to try this!

Emily von Euw said...

Thanks, Erina =)

Erin Pope said...

Very excited to try this! I'm looking to get an adjustable spring-form pan (the places I'm looking at all seem to be single sizes). Any recommendations?

zanytownusa said...

I've been eating raw for about 6 weeks, and I sometimes post what I make on my FB page. I made the raw carrot cake for Easter (as always, your recipes are delicious) and posted a link to your blog. A friend of mine said she'd been eyeballing it for a week, so, she went out and bought a food processor and made it too! Thanks for such amazing recipes!

Emily von Euw said...

Oh wonderful! Thanks for telling me =) I really love hearing that.

Much love, Em

Emily von Euw said...

Thanks! Here is what I have: http://www.amazon.co.uk/Judge-TC232-Adjustable-Cake-Ring/dp/B0039A0LYI

MusicalThtrGeek said...

Do you think this could be made paleo with almond or coconut flour?!

Emily von Euw said...

Definitely! Adapt all my recipes as you wish, to your own tastes =)

Erin Pope said...

Thanks for sharing. I finally had a chance to make this and (to be expected) it is incredible! You're the bees knees.

Emily von Euw said...

Hurray =) Thank you, Erin.

Christine Salus said...

This cake turned out so SO amazing!!! I was going to share it with my boyfriend, but after trying it...I don't think I'm even going to tell him about it!! Thank you so much!

laura said...

why people peel carrots ???????? i don`t get it....nothing wrong with the peel..just wash carrots well.....

Emily von Euw said...

Oh, my carrots weren't organic so I peel them just to be safe. IF you don't want to - then don't! =)

Emily von Euw said...

LOL smart thinking. ;)

Anonymous said...

I think you should make sure you let the purists know that maple syrup isn't raw. Do you think agave syrup can be substituted without too much damage?

Madame SouSou said...

Just made this DEEEEEEEEEEEEEELICCCCIOUUUUUUUS recipe......as with everything else I've tried from you this came out scrumptious!!! I threw in walnuts to the cake part too and it was yummy.

Would be awesome if you could come out with a print hardcover recipe book......would do awesome.... especially with your beautiful pics!! Makes me want to sit home and just make everything all day! :-)

Emily von Euw said...

Sure, agave is totally fine. My recipes can be adapted any way you want to suit your own tastes. =)

Emily von Euw said...

Aw thanks :D Mmm... one day... ;)

laurasmess.me said...

Aaah, this is the most beautiful raw cake I have ever seen! Definitely making this. I think you're going to finally help convince me that raw vegan cakes can be just as yummy (without heaps of effort) as conventional wheat based cakes.

Anonymous said...

Is "dried coconut" the same as dessicated (unsweetened) coconut?
The photos are so beautiful that they alone have convinced me I need to make this cake!

Emily von Euw said...

Yep! =) Thank you!

Anonymous said...

This is a wonderful recipe. :) As soon as I'm finished my no-dessert month I'm going to make it. (And I'm looking forward to it already.)
Do you have any ideas for substitutes for the dates, if I didn't want to use raisins or extra pineapple?

Emily von Euw said...

Hmm... well it'd have to be some kind of dried fruit. Cheers!

Anonymous said...

hey Emily! I really love this recipe and really want to try to make it . sadly I don't have any dates or dried pineapple to use D: is there anything else I can use to make it that will taste as good ? like honey or something that I could find at my house?

Emily von Euw said...

Hmm... a mix of honey and raisins maybe? Just something sticky, sweet that will thicken it and hold everything together. Dried fruit is perfect for this =)

Jessica Kalisch said...

I love your recipes and now that it is getting warmer I am going much more raw (too hard in the cold winter). Also, if you haven't considered it already I would highly recommend that you look into photography b/c your pictures are incredibly beautiful and rustic!!

Emily von Euw said...

Hmm I hear ya, it's much easier and natural eating more raw food in the summer time. Farmers markets woooo!

Thanks so much! I'm flattered ><

xo, em

Karen said...

I made this last night, other than an ice cream cake (your recipe too) it's the first raw cake I've made, I am so pleased, it doesn't look near as pretty as yours but it tastes delicious. I am going to invest in a smaller pan as mine was quite large so I made it flat on one layer. Thank you for this beautiful recipe. I eat 80% raw ... your page inspires me to go all the way :)

Emily von Euw said...

Wow thanks so much, Karen :) Really appreciate that.

xo

Scone Queen said...

I am new to raw food cooking although I have been a baker for many years. One of the recipes that I get asked for OFTEN is carrot cake with cream cheese icing. I am really looking forward to trying this non-baked cake to see how it stacks up to the baked one. Can't wait to try it!

Sarah Morrison said...

Hi Emily!
I am half way though making this incredible cake (and resisting from eating all of the cashew cream icing... amazing!!).
My cake mix seems quite gluggy... I used two cups of medjool dates as I didnt have dried pineapple. Did your mix seem thick and gluggy after you had it in the food processor?
Thank you! xx

Emily von Euw said...

Hmm, it should be pretty dry actually, like a rough crumbly dough that you can press together. Try adding a little bit more flour :)

Bekki said...

Yesterday I made this for a Memorial Day party! It was such a hit that I had people disappointed that it was gone so quick! I am so excited that people loved it so much. And of course I forgot to take a picture!! I sprinkled it with edible flowers and walnuts and coconut!! I gave you credit, and put a link to your blog where people could find this original recipe. Thank you SO much! It was DELICIOUS!

Susan said...

I just made this raw carrot cake with cashew cream and I have to say that I am very disappointed. The cake slices with the cashew cream is just gooey and looks disgusting. The cashew cream doesn't even taste like cashew because they sucked so much water...
I am sure you made a big effort to create this recipe but with you description it wont work. And I am only come to this point because it is the second recipe where I got disappointed (lemon cake was the other one).
Maybe some kind of video would help a lot to show what processing machines do you use, how long you proceed and so on.
Cheers
Susan

Emily von Euw said...

Oh no! You're the first person who have had problems =( This is my most popular recipe! You should add more flour to the cake, and less water in the frosting - that's all :)

David Bez said...

awesome

Anonymous said...

Love, love, love your blog; it's beautifully done and very inspiring. I got all the ingredient for this cake today, and I'm going to make it for my Dad's Birthday. Very exited to try it. Thanks!

Anna said...

This recipe looks amazing. I don't have coconut oil on hand but saw in a previous comment you mentioned it looks like grease. So I'm wondering if that top solid chunk on the top of my coconut milk is the same thing. Sounds like it. If so I would have all the ingredients on the list! Yay me! We love carrot cake and have been trying to eat healthier.

Emily von Euw said...

Hm that would be more like coconut cream but you can use that! Just keep it in the fridge :)

thecherrytie said...

i am so so excited to make this! I went on a hunt for buckwheat/oat flour and my nearest whole foods was sold out of both! Would organic unbleached white flour work okay? Let me know,
Cheers!

Emily von Euw said...

Uh oh :( Yes that would be okay. Any flour will do!

Kaitlingfairy said...

Beautiful cake, I made it today. I used coconut flour instead of oat and added ginger, nutmeg and all spice. It's so yummy. I think my spring pan is larger than the one you used. Mine is 28cm diameter so it's a bit flat. What size do you use? Thank you for another beautiful recipe :-)

Emily von Euw said...

Hm I have an adjustable pan so it was probably about 7 inches =/

Sofie Maria said...

I just made this cake for my girlfriend and it is amazing!! :)
Do you have an Instagram profile by any chance? I'm a big fan of your brilliant recipes ;)

Regards
Sofie - Denmark

Emily von Euw said...

Thank you :) I wish I did! My phone is really old though =/

CookyDory said...

What else can I use instead of coconut oil!?? :-)

Emily von Euw said...

Cacao butter! :)

Anonymous said...

Emily instead of oat flour or buckwheat flour what else can I use? mercii!

Emily von Euw said...

Any other kind of flour! Or grind nuts or seeds into powder.

Anonymous said...

I have made this cake twice now, but as there isn't an exact weight of carrot used, it is a bit of hit-and-miss as to the exact amount I should use. The cake itself is lovely, and I wouldn't fault it other than the carrot amount. Both times I've made it, it doesn't look as "carrot coloured" as in the pics.

Can you help me as to a more exact amount/weight please

Thank you

Emily von Euw said...

Hey! Sorry about that. It sounds like you want more carrot, so I'd just use more carrot! Raw recipes are usually not very specific because it depends on what you want. You can always adjust accordingly :)

Anonymous said...

Hey Emily!
I tried this cakes.. So delicious!
I was wondering.. I would love to make a savoury version... Any suggestion how I can substitue the dates to make the carrots and oats stick together? :)

Emily von Euw said...

Hmmm how savoury do you want it? You could use a tomato I suppose...

Liz Newsreader said...
This comment has been removed by the author.
Liz Newsreader said...

It could also be that maybe Emily used the deglet noor variety of dates, and you used medjool (total guess!). Deglet noor are smaller and drier (and more commonly found in the US), medjool are bigger and moister...

BTW, Emily, I am so profoundly impressed by your warm responses to the more than 100 comments you have on here. An amazing food magician and a big heart - how wonderful!

Emily von Euw said...

I used Medjool dates for this recipe, but textures and sizes vary so that was probably why. Oh, plus dried pineapple is much drier than dates. I didn't think of that!

Aw thanks so much! I make sure to read every comment, and try to respond to any that include questions... or ones that are just really kind-hearted - like yours!

Melody Stanzer said...

I absolutely love your blog and have made several of your recipes, all delish' of course! my only complaint with this is that when I made the frosting, it just tasted like cashews to me. I'm not a big fan of cashews, do you think I could substitute with soaked walnuts instead?

Emily von Euw said...

Definitely! Any nut will work.

Bridget Nielsen said...

I made this cake last week! It was amazing. My friend bought a variety of raw desserts the night before and after they tasted mine they said mine beat the best local raw joint in town ;) I think they were being nice. I used buckwheat flour.. I think next time I'd try the oat so I can taste more carrot~ what do you think? I may also try making carrot juice so it mixes easier and adding in a few chunks for texture :)

Emily von Euw said...

LOL! That is quite a compliment! Thank you so much. Sounds like good ideas to me :)

Lisa said...

I am so very excited to make this cake! I too am from Vancouver and am wondering where you purchase your dried lavender and/or lavender oil?

Emily von Euw said...

I just pick lavender from our yard. I am sure you can find some growing around where you live :) You can get lavender at Choices Markets or any health food store.

Bridget Nielsen said...

I know! I think they were half being nice... but they ate the whole cake over the next few days ;) Thank you for the recipe!!!!!!!!!

TaraThorne said...

Hey Emily! Do you use a Vitamix by any chance? Asking because I do and I just had such trouble trying to blend the carrot cake mixture together. Wondering if I'm doing it wrong or if the Vitamix just isn't as great as a food processor.... (it tastes DELICIOUS though - as always). Can't wait for your book!! xx

Emily von Euw said...

I use a vitamix but a food processor will work! :) Thank you.

TaraThorne said...

Oh no - I DO use a Vitamix, but have trouble. Perhaps this is a question for Vitamix, but maybe you could just tell me what Vitamix container you use to mix up the carrot cake mixture ie, wet or dry blade? Do you do it ALL at once? Ie, the dates and the carrots and the flour etc? THANK YOU!

Emily von Euw said...

I suggest doing it in your food processor though... but if you only have a vitamix, do it all the ingredients separately then mix them together until they stick together. You want it to be kind of chunky! I feel like doing it in a high speed blender will just make it creamy which is not what you want.

Валентин Тарасенко said...

Hello from Russia! In your prepared cake recipe. Very tasty. Thank you))http://wwmerlinww.blogspot.ru/2013/08/blog-post.html

Lucie Steiner said...

Amazing - ate pretty much all of it within 24 hours.. shared with my dog too... :P

tilyianmorrin said...

I'm not much for leaving comments, but, given that this was the first raw recipe I've ever made I had to let you know it was amazing! Definitely a great start to my raw food adventures. So, thank you! Also, I don't have a food processor and given that my blender is straight out of the 70s I grated the carrots and chopped the dates finely and it still turned out great. Looking forward to making some more of your recipes!

Emily von Euw said...

Hurraay! :D So happy to hear. Thank you!

Eva said...

I just smiled when I saw this cake, the dried flowers add such a special touch! You are awesome!!!!!!

Natalie said...

Wow this cake looks delicious! I'm a Primal Eater so I was wondering if I could sub coconut flour for the buckwheat and how much would be a good amount (Almond Flour always makes me feel kinda gross, for some reason)

Emily von Euw said...

Sure! same amount :)

Lyudmyla Shymkiv said...

Can flour be eaten raw?

Anonymous said...

hi there, can I sub EVOO for the coconut oil? I'm allergic

Emily von Euw said...

No!! That will not work. Use cocoa butter or cacao butter. :)

Emily von Euw said...

Yep...

Anonymous said...

ok thx so much :)

Anonymous said...

2 just 2 TSP of the cacao butter?

Anonymous said...

Thanks for sharing this beautiful and delicious recipe. I loved carrot cake with creme cheese frosting prior to becoming a vegan. Now I love this version more. It's alive!

Anonymous said...

Trying this today!!!!!!!

Anonymous said...

Emily :) If i use quinoa flour will it taste much differently and not that good???

Emily von Euw said...

Nope that would be okay!

Anonymous said...

Love! I just made this today and it tastes so good. I was trying to stay away from eating meat after watching lots of documentary about what the animals have to go through for our food. Your blog is giving me lots of motivation!

Deanna said...

I made this today, it turned out perfectly and is delicious! I took some photos - here's my version! > http://deannamaree.com/2013/10/23/a-no-bake-carrot-cake/

Anonymous said...

OMG THIS IS TOO BEAUTIFUL!!!!!!!!

Magdalena said...

this was my first time I tried raw recipe and I ABSOLUTELY LOVED IT! Even my mum and she isn't in healthy food at all said that it tastes amazing.
You are such an inspirational person!<3

Victor Spencer said...

This cake is so awesome!! It took a lot of trial and error with my very tiny blender but I got it to work! I actually had very high expectations and the cake exceeded them! I wish I could send you a pic of my cake. I think I used way too many carrots (cuz my 2 carrots were gigantic monster carrots the size of a forearm) so I had a lot more cake than you used in your cake. So I made a 2-layer cake comprised of a ~2"-thick 8" layer and 2"-thick 5" layer. Even with such a high carrot-to-fruit ratio, the cake was still wildly sweet, which is good cuz my sweet tooth is crazy. After I iced it with the cashew icing, I thought it was beautiful. I was so surprised at how icing-like and easy-to-spread the cashew icing was. My guests, however, are not used to western food (especially cakes) and definitely not used to raw-looking versions so I caved in to a suggestion and put an infinitesimally paper-thin layer of cream over the whole thing so it was stark white. I really wasn't happy about painting it with that dairy-cream but my friend said the others would be afraid of the brown-looking original. Then I put chopped dates, pineapples, carrots and tea-flowers all over it. I debated on calling it a "fairy/faery cake" or a "wild witch cake" but ultimately just called it carrot cake. I froze the leftover cake and am eating it for breakfast!

Amber said...

Hey, what kind of "garnishes" are you using here? They are so pretty and colorful but I can't make anything out except nuts! Thanks!

Emily von Euw said...

Edible dried flowers, pistachios and walnuts :)

Nyssa Roxson said...

Made this yesterday my first raw cake and it is going to become a staple methinks! I used fresh coconut shredded in the blender first and substituted maple for agave syrup. came out perfect! I made mine in muffin tins and halved the icing recipe and it was the perfect amount. Thankyou so much!

Anonymous said...

Hi, could I shape this cake by hand without a cake tin or mould? Or would it fall apart? Thanks!

Emily von Euw said...

No that would work I think, it might not look as "pretty" but who cares, right? :)

Anonymous said...

Thanks well actually I wanted to shape it into a plane for my son's birthday :) What do you think, will it be a "shapeable" texture?

Emily von Euw said...

It will be easy to shape :)

Emily von Euw said...

Wow that is BEAUTIFUL! It looks better than mine haha :)

Ely said...

Emily, thank you so much for this recipe! I used to be a big fan of carrot cake but then stopped eating it because of all the stuff that goes in it. This is the first time I actually made a raw cake myself, and guess what, making the second one already because everyone loved it so much. I'm gonna take it to work. I did not had any eatable flowers so decorated with things I had in the house. https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/1472896_10200947469429073_896338452_n.jpg Thank you, YOU ARE AMAZING :)))

Melissa Meier said...

This cake looks amazing! I am going to make it for my boyfriend's birthday next week! He loves carrot cake and this raw version sounds DELICIOUS! I just have a question, would the measurements be easy to change to make it for a 9" pan? I am new to this and would love your input. Wasn't sure if to double, or just another half. Thank you so much! Can't wait to try it!

Emily von Euw said...

Just double it :D

Melissa Meier said...

Thank you! SO excited! :)

Anonymous said...

Do you use regular dates or medjool dates? I can't find medjool in my area. Do you think raisins and apricots would be a good sub for the dates?

Emily von Euw said...

I tend to use medjool. But regular dates or raisins would work just fine!

Anonymous said...

I used the cashew creme for the carrot cake I normally bake. It resulted awesome, a great alternative to dairy products. Thanks! Have you tried to freeze the cashew cream? I had some remaining... Do you use fresh or dried dates? I'll bake your recipe for the cake once I get dates. I love the idea of dates as a main ingredient. Congratulations for the blog, it's really inspiring :)

Emily von Euw said...

Terrific! You an definitely freeze it :) I used dried medjool dates but they stay quite gooey and moist.

Pippa said...

I was going to ask that. Would the sweetness of the carrots overpower the taste of raw flour?

Emily von Euw said...

The "raw flour" has a nice flavour to itself and it pairs wonderfully with the carrots :)

Anonymous said...

Hi Emily! I am on the Low-Fodmap diet and cashews are off limits. Do you think I could substitute these with almonds? Claudia

Emily von Euw said...

Yep :)

Sylvia Soltyk said...

Hi, I'm making this soon! It looks great. How long will it keep in the fridge? Thank you :)

Anonymous said...

What about coconut oil? Or flaxseed...

Emily von Euw said...

That could work!

Anonymous said...

Hi Emily
Can you please post a link to the adjustable spring form pan that you use? Mine is 9 inches, and I made your Deep Dish Chocolate cake and the crust ingredients werent enough even when I doubled the amount of flax and nuts.

Thank you :)

Emily von Euw said...

I tend to make it about 6-7 inches

Anonymous said...

That explains a lot hahaha I am in love with all of you recipes :) :) Thank you for the response

Emily von Euw said...

Thank YOU <3

Aleksandra said...

Hi Emily! long time no see :))) We just made this cake and its in the fridge now... I dont know if I can wait for my friends birthday... (another few hours!). Im so tempted to try it :D:D thanks for receipe! xx

Anonymous said...

Hi there.

I really would like to make this recipe and already have raw cashew butter on hand. How can I adjust the frosting ingredients and measurements accordingly?

Anonymous said...

Hi Emily,
What could I use instead of maple syrup? :) dates?

Emily von Euw said...

1 cup of cashew butter would work :)

Emily von Euw said...

Yep! Dates blended with water : )

Anonymous said...

Hey Emily,
I tried making the cashew cream, but it came out caramel colour and doesn't look as appealing as your one. What did i do wrong? Or what can i do to improve the colour?

Emily von Euw said...

Hmm let it thicken over night, then add more water. Tbh the colour doesn't really matter though - it's the flavour :)

m said...

I've got this fig rose loose leaf tea that I want to add as a pretty garnish and am thinking of infusing the tea with the frosting, in lieu of water: do you think that would work with the flavor well? It would make the frosting a pretty pink-purple color, but I'm not sure how it would taste. Thanks! This looks yum

Cammy said...

I want to make this for a friend's birthday, but I don't have a six inch springform pan. What other pans can I use??

Emily von Euw said...

@Cammy - any pan will do! It will just change the height of the cake.

Vanessa said...

I made this cake because it looks so delicious not thinking anyone in my family would even try it! They devoured it and are always asking me to make it now!!! Thanks Emily!

Anonymous said...

I would love to make all these raw food recipes how do we know the calories for all these foods

Anonymous said...

needs more bacon

Svetlana said...

I found this recipe in Russian language. Made it. And it's simple perfect!!!
Happy to find the author of these kitchen masterpiece to say "thank you so much!" :)

kath said...

Hi Emily
Thankyou for your fantastic blog..i was inspired to make this cake (my 1st attempt at a raw cake)
It has tuned out fine but ideally don't like the taste of the coconut oil
are you able to tell me of something that i could use as an alternative?

do you think avocado might work?
Kind regards
Kath

Emily von Euw said...

@Kath - cacao butter (or cocoa butter) will work :)

Anonymous said...

Hello Emily
thank you for sharing such a beautiful recipe. I just have one question, I plan on making your cake for my friends upcoming birthday, do you think it is best to make the cake on the same day it will be served or can I make it a day earlier? thanks Beth

Emily von Euw said...

@Anon - making it a day early is totally okay!

Helen Martin said...

This recipe turned out perfectly as cupcakes and as a bonus has frozen (and defrosted) beautifully. Thank you for a delicious gluten & dairy free treat!

Anonymous said...

This recipe looks amazing and your pictures are incredible!! I was wondering if cashews are raw....... Many people say that they are not considered raw because heat is used to take them out of the shell.

Anonymous said...

I just made this and it's probably the most delicious thing I've ever eaten! I had to take it other people for fear of eating the entire cake in one sitting.

Anonymous said...

I LOVED this, but I didn't have the oat flour and used almond instead. Later I made it the 'right' way and found that I liked the almond flour the best. Thanks for sharing.

suzie q said...

Oh my gawddd, this is amazing! I can't believe how good this is, and how healthy it is - this is legit the best carrot cake I've ever eaten. Thanks so much, I'm definitely going to share this with all of my friends and family. Your recipes are gorgeous! Can't wait to try the lavender cake. Thanks again for the all lovely recipes. And I love your sense of humour, it's really enjoyable to read your site. Vegan for life! ;)

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