Friday, 21 March 2014

RAW VEGAN CARROT CAKE with CREAMY CASHEW LEMON FROSTING


Yo, you beautiful human, you. In case you haven't seen it yet, my previous carrot cake recipe is pretty much my most popular. Check it out here. Everyone loves it, and that makes me wanna do a happy dance. I'd so DO a happy dance right now but I'm listening to very calming music thus the mood just isn't right at the moment. I'll make up for it tonight though - I'm going out with friends and we are going to boogie until the sun comes up, surrounded by glistening bodies, smoke machines, house music and trippy lights. Before that: organic brown rice sushi. Yes. Friday is here, people. 

Okay can we acknowledge that I went far off course in the above paragraph, and yet it flowed so naturally? Should I feel proud? I dunno. Probably not. Moving back to the real topic: CAKE OF THE CARROT. This recipe is fairly similar to my original one, but I adapted it slightly and more importantly took new photos which I wanted to share with you in a post. This recipe isn't better or worse than my other one, it's just different. I made this for a TV interview on Global BC (watch me wear a dress here) and the hosts loved it! This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. I hope you do too. Keep in mind this recipe makes much less cake than my other one, so if you want to feed more people; double the amounts given here, or use the original recipe instead. 


RAW VEGAN CARROT CAKE with CREAMY CASHEW LEMON FROSTING 

Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon 
2 tablespoons liquid coconut oil
2 tablespoons coconut nectar 
1 teaspoon vanilla powder
Water, as needed 

Carrot cake:
3 large carrots, peeled and chopped into small chunks 
1 1/2 cups oats 
2 cups dates
1/2 cup dried coconut 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 

To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it - mmm. Put in the fridge. 

To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together. 

Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight. 

58 comments:

The Vegan Nigerian said...

This looks incredible, will have to try it :)

@JewelNature said...

THAT is what I'd call Food Porn! Delish!!

Anonymous said...

Looks great! Do you line or oil your pans?

Katrina @ Warm Vanilla Sugar said...

This cake is truly perfect looking! So awesome.

mel said...

next step is your own TV show <3

Anonymous said...

I think 4 years is a long time. Especially when you're only what 20, 21? I didn't go vegan til I was 18.

dana said...

Girl you are killing me with this! Definitely going to try this one. I LOVE carrot cake!!

apples2abs said...

I can't even tell you how much I want to make this cake for my birthday! Everything about it screams perfection. Thanks for the amazing recipe! :)

Anonymous said...

Hippy Mom, Still trying to keep myself together, I could not find your un-cook book at Costco yesterday...

Emily said...

ERM, yum! Cannot wait to make this for the next big occasion. Mothers day, perhaps...

Hazel T said...
This comment has been removed by the author.
Heather McClees said...

Emily, this is fantastic! My stepdad's favorite cake is carrot cake, and I've always wanted to make him one. He isn't in the best health, and I'm trasiitioning him now into vegan food with fruit based "ice cream" instead of dairy and he loves it! This cake will be the perfect birthday gift for him. I bet he won't believe it's actually good for him:) THANK YOU FOR SHARING THIS<3

Jain said...

What kind of oats, please?

I follow a lot of food blogs and I think this may be the most enticing dessert I've ever seen.

Emily von Euw said...

@Jain - any kind that you like! I used rolled oats, but if you use another kind I recommend grinding them into flour first.

Jain said...

Thanks, Emily! Can't wait to try it!

Anonymous said...

Hello Emily! Do you know what is happening with your site? Namely, it's redirecting me to some "spam game sites" when I want to open some recepies... Natasha

Anonymous said...

I just made this today and it was delicious. Two thumbs up from my 7-year olds. Thanks!

hannah said...

OOO this looks delicious! I can't work out what's different from the other recipe though except that this uses 3 carrots and the other only 2, does that mean this versions more "moist"!?

Emily von Euw said...

@Hannah - it's just more carroty :)

Nutri Tarier said...

Lovely video Emily! You're a natural talent for TV! And thanks for another carrotcake recipe, will definetly try this one ;)

Anonymous said...

Question about the frosting, instead of coconut nectar, can you use agave?

Sharon Merriman said...

I"m a diabetic, and I was wondering what I could substitute for the oats, I'd love to try this, it looks great!!!

Sunfood Junkies said...

Holy moly! Looks amazing!!

Emily von Euw said...

@Anon - I sometimes line them with wax paper or use coconut oil.

@Sharon - you can use nuts or seeds or buckwheat groats instead :)

Emily von Euw said...

@Anon - yes you can agave instead :)

elizabeth said...

I think I spotted you at the farmers market today! Which was crazy, because I had just made this cake last night! (It's delightful, by the way.) I didn't get a chance to say hi, but I've been following your blog for a few years and I really love and appreciate your creative recipes! Cheers! -Liz

screwdestiny said...

You were so good in that clip! I'm glad the hosts were so nice and open to you. Except, I do think 4 years is a long time when you're as young as you are...I can't wait to be able to say that I've been vegan for four years.

Serene said...

Wow, I am really looking forward to making this for Easter this year! Question though, the frosting calls for "liquid coconut oil", can I just melt down the coconut oil I have??

Emily von Euw said...

@Serene - that is exactly what I mean :)

Emily von Euw said...

@elizabeth - haha you totally did :D you should say hi next time xx

Kim said...

Wow! Texture of this cake looks baked. Hard to believe that it's simply frozen....
ka

Anonymous said...

Hey Emily :). I wanna make this! I have your cookbook and it says that i can swap out date paste for the sweetner in anything. Can u use date paste for the frosting and is it usually a one to one ratio for swaping. Thanks Cheers.-Charlotte in SF

Erika Manzi said...

Is there any possibility of substituting the coconut? I am allergic to it in all forms but coconut oil :/. Thank you!

Nicole said...

I am definitely making this for an Easter potluck! Also I cant wait to look through your cookbook, which I bought today! And I love the new look of your blog. You continue to amaze me.
Nicole :)

Anonymous said...

I have to say your photography is awesome! every recipe is so beautifully presented!

Valentina Raffaelli said...

Just made this and I wanted your opinion. The flavor was a little bland... what would you suggest to make it more flavorful? Less oats and more carrots maybe?

Anyway thanks for all the nice recipes! I love your desserts, so far I've made the lemon bars a couple of times, the jewel tart, the cheese cake, the blueberry tarts!

Anonymous said...

What size pan do you use?

Emily von Euw said...

@Anonymous - I have an adjustable one, and it was set to about 4 inches.

Robin said...

I made this yesterday afternoon to enjoy for Easter dessert tonight and let me just say, it was utterly incredible. We cut into it this evening and my mom is still raving about it an hour after finishing her slice. My dad absolutely could not believe that it is a raw dessert. I made ours in a slightly larger pan, maybe 6in and it was perfect! I then topped it with extra shredded carrot, some lemon zest, cinnamon, and toasted coconut flakes and finely chopped toasted walnuts (which obviously makes it not raw but that is fine with me). The best part is that there is so much left over!
Thank you so much for this wonderfully creative and delicious treat!

Anonymous said...

I made this for a friends birthday and everyone loved it. I'm slowly moving to a raw food diet and these treats def. help!!

Anonymous said...

This is UNBELIEVABLY GOOD!! I'm vegan but decided to go Raw for the day and made this carrot cake for a treat and it's taken me to Another Dimension. don't think my oats were raw but STILL SO GOOD. agave instead of coconut nectar, doubled the amount. shared it with my carnist sister and her friend and they loved it too. thank you forever i just tried it and i'm riding the post-carrot-cake wave high i'm touching the clouds i want to eat more for ever meal, imagining a not so distant carrot cake dinner future, thank you for everything Em love Amy

David Elbert said...

This is amazing! I loved prepping it and it is in the freezer now. Looking forward to how great it will taste.

Gwyneth's Loves said...

What can I use in place of the oats?

Emily von Euw said...

@Gwenyth's Loves - you can use buckwheat groats (grind them into flour first) or any nuts or seeds!

Chris said...

hello, I am new to practicing raw vegan cooking. I am curious are oats raw? I just always thought they underwent some sort of heated processing.

Emily von Euw said...

@Chris - you can buy raw oats! Most are heated during processing though. To be honest, I'm fine with using conventional ones, because the different isn't too big.

Gemma said...

Wow...this look so utterly delicious! And the cake came out so cute and lovely! It has a really nice size, makes it even more adorable! ^_^
xo

Ragna Gillgren Steen said...

Do you serve this carrot cake frozen? It looks delicious!

Emily von Euw said...

@Ragna Gillgren Steen - I dont freeze it, but I guess you could? :)

Rachael Claudette said...

This looks gorgeous. I've always found that vegan carrot cake has tasted better than the non-vegan counterpart. I'm definitely going to try this out.
Rachael

Abbie said...

I'm thinking of making this frosting for my birthday cake -- do you think it would okay to use regular coconut oil (the kind that solidifies at room temp) instead of liquid coconut oil? And also -- if I doubled the recipe for the frosting, would it be enough to frost two 9 inch cake layers?
You pictures are so incredibly gorgeous, by the way!

Emily von Euw said...

@Abbie - that is the kind I use! When I say "liquid", I just mean melt it so it combines better :) It will solidify again once refrigerated!

Becca said...

Wow, talk about thinking outside the box!! This recipe is amazing, I am so impressed with this combination of flavours and ingredients :) Love, love, love it!! Thank you so much, I'm looking forward to trying more of your recipes once your cookbook arrives :) Yum yum!!

Jaclyn Brown said...

What a beautiful recipe! Can I use steel cut oats in place of rolled oats?

Emily von Euw said...

@Jaclyn Brown - Yep! Just make sure to grind it really fine.

Anonymous said...

This recipe looks sensational! Thanks.

I had carrot cake from the traditional bakery....so good but so sweet and guilty--fatty so am making your recipe.

Anonymous said...

HI, Can you please advise what you soak the cashews in....

Anonymous said...

Just wanted to share that I made this cake on the weekend as a dessert option for my daughters bday party.
I've been wanting to try this for ages but I am new to raw cooking and I was afraid of how it would turn out.
Mine wasn't has high as yours in the pic but the flavour!! Oh my goodness!
I don't have a powerful food processor so if could have been smoother but it was a hit.
I'll be trying more of your raw recipes.. Cheers!!

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