This carrot cake is packed full of fresh nutritious goodness and bursting with delicious flavours such as sweet carrots, ginger, orange, lemon, cinnamon and vanilla. I made this recipe for you all to enjoy over easter however it is perfect for any time of the year.
The main ingredients include Carrots which are high in fibre and full of vitamin A, vitamin k, vitamin C and a great source of antioxidants. Dates are high in fibre and add a wonderful sweetness to this recipe. Ginger adds that kick of spice and also very good for digestion and has anti-inflammatory properties. Oranges taste really delicious in this recipe and contain high amounts of vitamin A in the form of carotenoids and are also high in fibre. Oats are rich in fibre and help to lower cholesterol. If you are gluten intolerant I suggest using “gluten free” oats or alternatively you could try buckwheat flour or quinoa flakes.
Of course carrot cake wouldn’t be complete without a creamy lemon and orange cashew frosting! Cashews are a great alternative to cream cheese. When soaked and blended they become a smooth and creamy texture Similar to cream cheese frosting. I used coconut cream to make it extra creamy however I have used coconut milk for this recipe too and it also works perfectly! The addition of lemon and orange gives this frosting a delicious citrus flavour.
Raw/ Vegan/ Gluten Free/ Processed Sugar Free
If you love carrot cake but want a healthier option then I suggest giving this one a try;) also if you have and questions or just want to say hey! let me know in the comments below because I’d love to hear from you xx
Nutritious Carrot Cake WITH A CREAMY LEMON & ORANGE FROSTING {RAW+VEGAN}
Ingredients
- Cake
- 1 1/2 cups oat flour Simply blend oats into flour
- 3 cups grated carrots
- 2 cups medjool dates seeds removed
- 1/2 cup macadamia nuts or nuts of choice
- 1/2 cup freshly juiced orange
- 1/2 zest of an orange
- 1 1/2 Tbs grated ginger
- 1 Tbs coconut oil
- 1 tsp cinnamon
- 1/2 tsp vanilla powder
- Creamy Cashew Icing
- 2 cups cashews
- 1 cup coconut cream or milk refrigerated overnight
- 5 medjool dates seeds removed
- 1/2 medium sized orange juiced
- 1 medium sized lemon juiced
- 1 Tbs orange zest
- 1 Tbs lemon zest
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon
- 2 Tbs coconut oil
- Dash of maple syrup
- Toppings
- Pumpkin seeds
- Grated carrot
- Pistachios
- Maple syrup
Instructions
- Soak the cashews for 2+ hours in water.
- I like to make the frosting first so it can cool in the fridge. Simply blend all icing ingredients until smooth, pour into a bowl, and set in fridge.
- Blend all cake ingrendets until well combined.
- Line the bottom of a springform cake tin with baking paper (mine was a 20cm cake tin so I suggest that size or smaller) and transfer half of the cake mixture into the tin and smooth out with a spoon.
- Take the frosting out of the fridge and transfer half of the mixture onto the cake, smooth out with spoon and place in freezer for about 2 hours or until the frosting has hardened.
- Transfer the rest of the cake mixture onto the icing layer and smooth out with a spoon. Place back in freezer for at least an hour to harden slightly.
- When you are ready to serve, take out of the freezer, gently remove the cake from tin using a butter knife to loosen around the edges and place on a cake serving plate.
- Top with remaining frosting and decorate with pumpkin seeds, grated carrot, pistachios and a drizzle of maple syrup (optional but tastes amazing!).
- Store in fridge or in freezer to keep for longer however take out of the freezer for at least 15 mins before serving.
Enjoy and share the goodness with family and friends xx
looks amazing thank you
Thank you xx
So creative and simple! Now I know what I’m making for Mother’s Day 🙂 Love it!
Thank you!! Aww yay! I’m sure she will love it xx
How many people does this serve?
Looks delicious! 🙂
Thank you! it really depends on how big or small the slices are but I would say about 8-10 people 🙂 x
I want to make this for a party but would rather have individual servings. Is there a way to go this ??
Hi Kate, You could definently make into individual servings that’s a great idea! Maybe you could try using mini cake tins or even use a muffin tray with glad wrap in them so it doesn’t stick and assemble the cake that way? Although I haven’t tried this I am sure it would turn out great!
Tiana x
Beautiful cake with gorgeous photography!
Such a beautiful cake!
thank you 🙂
Can i replace the 2 cups of detes with other sweetener like coconut sugar or maple syrup?
Hi Deseree,
The dates is what holds it together however you could try dried figs or apricots if you don’t want to use dates. You could try using an alternative sweetener but i’m just not sure how well it will stick together as i’ve never tried it:)
Hope this helps xx
Under the cake ingredients: 1/2 zest of an orange — is that 1/2 teaspoon? 1/2 tablespoon? or take a 1/2 an orange and zest that?
This looks beautiful and deliciously nutritious 🙂 Can’t wait to make it!
Hey there:) I just got the zest of 1/2 an orange but I’d say it’s more like 1 tablespoon:) hope that helps and thank you!! X
Thanks so much for sharing this, Tiana. I looooove carrot cake and would definitely not mind trying a raw and vegan variation. Especially this icing- it sounds totally addictive! (Also, great job on the presentation- your cake looks like a beautiful flower bouquet!)
You’re welcome lovely! thank you so much for the kind words! I hope you make it soon it’s delicious 🙂 xx
Awesome!!! So this is a no bake?
Yes! No bake 🙂
i love the cake!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!.
Hehe thank you!! X
which flower have you used to garnish the cake?
Hi there 🙂 not sure of the name of them! But they are a type of edible flower ✨ xx