Vegan Carrot Cake Recipe (Raw Carrot & Coconut) Recipe
By Peanut Palate
For the Carrot Base Layer
1 cup finely shredded carrot ~1 large, fresh carrot
1 cup soft Medjool dates pitted
½ cup raw walnuts
¾ cup dry rolled oats
1 tsp vanilla extract
⅛ tsp pink salt
¾ tsp ground cinnamon
¼ tsp ground ginger
¼ cup coconut flour
3 tbsp plump black raisins
For the Coconut Top Layer
1 can full-fat coconut milk, using only the cream see section on Wet Ingredients above for how to make coconut cream from a can of coconut milk
¼ cup pure maple syrup
1 tsp vanilla extract
1For the first layer, blend together all carrot layer ingredients, except the raisins and the coconut flour, until smooth. Once this mixture is smooth, mix in the coconut flour and raisins by hand.
2Use a piece of parchment paper or lightly oil the base with melted coconut oil (use refined coconut oil, which should smell neutral. Not virgin or extra-virgin). This will help to avoid the dough sticking to the base of the cake pan.
3Now pat the carrot mixture down into the prepared pan.
4For the second layer, use a hand mixer to whip together all the coconut layer ingredients until they're smooth and fluffy, like buttercream frosting.
5Pour this on top of the carrot layer, then put in the freezer to harden for 4-5 hours. If you want to add flowers or other things as topping, I suggest it should be done before the cake goes in the freezer.
6Once it is frozen, remove from the freezer and take off the sides of the cake pan. Allow the cake to thaw for a few minutes before cutting. Use a knife run under boiling hot water for a clean cut. Enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.