Raw vegan buttercream-carrot cake

It is Easter time, and with all that is important to remember at this time, all that is why this day is celebrated, most of us put a great focus on food – for us to connect tradition, family, and memories. For me personally, this period means the beginning of the awakening of nature after a long and cold winter.Since this blog is still based on food rather than religion, I will now focus on food. Easter has always been associated with the first veggies to be picked up from our family garden – green onions, radishes, lettuce, horseradish, etc. And while we are all eagerly awaiting this Easter breakfast – delicious salads and other savory dishes I will dedicate this post to the queen of all the queens – carrot cake!I tried a carrot cake for the first time in Croatia, Baranja in one restaurant about 7 years ago. I’ve always been watching people eat a carrot cake in American movies and it was never clear to me that someone could eat a CARROT cake, sweet carrot cake.But after I tried it for the first time, the carrot cake has become one of my top 5 favorite cakes, and since then I eat it whenever I have a chance.If the carrot cake is one of the items on the restaurant menu, it will definitely be the first choice for me and so far all carrot cakes I have tried were very tasty. One of my favorite grocery stores in Calgary has vegan carrot cakes, and every time I go shopping there, I buy a piece of that cake. Those who follow me on Instagram often have a chance to see when I buy that carrot cake and how I eat it when I sit in the car before I even get home. Cake as a cake – mostly not healthy, but we all sometimes eat it. The great advantage of carrot pie is that it can be made of raw carrots.That way we get a cake that is healthy – does not contain flour, artificial ingredients, refined white sugar and is not thermally processed, meaning that the ingredients contained the maximum portion of nutrients needed to make our body function properly and have enough energy. And we will certainly have enough energy consuming this type of cake because with one piece of this cake you will consume 629 calories, healthy calories, and after you eat it you can go out and enjoy the beautiful weather and watch nature awakening right before your eyes without feeling fatigued and exhaustion of the body after all the energy goes into digestion of heavily digestible foods. You’ve probably all heard that carrots are good for the eyes, but keep reading and find out what else is it good for.

Carrot has proven to be an excellent choice in the fight against:

  • anemia,
  • arteriosclerosis,
  • intestinal diseases,
  • cancer,
  • rheumatism,
  • liver disease,
  • throat inflammation,
  • ageing.

Each food has a greater effect if consumed in a raw form. For that reason, whenever you can replace thermally processed foods with raw foods, do so.I’m enjoying sharing this recipe with you today even more because I know it is more beneficial for you than regular cake recipes. Take a look at how to make a delicious and sweet cake using ingredients that go best in a sweet combination with carrots – nuts, cinnamon, raisins and nutmeg.

Live healthily ever after!

AvatarAuthorVeggieTale LIFEPrep Time30 minsTotal Time30 minsDifficultyBeginnerYields6 Servings

First layer:
 100 g walnuts
 80 g shredded carrot
 150 g medjool dates
 50 g raisins
 1 tsp ground cinnamon
 1/4 tsp ground nutmeg
 1/8 tsp ground cloves
 A pinch of salt
Second layer:
 225 g cashews
 7-8 tbsp agave syrup
 5 tbsp coconut oil
 2 tbsp apple cider vinegar
 A few drops vanilla extract
 3 tbsp water (if needed)

Preparation of the first layer:
1

Place cashews in one bowl and raisins in another. Pour some water over and allow them to soak for at least 2 hours before making the cake.

2

Put walnuts, cinnamon, nutmeg, cloves and salt in a blender and pulse a couple of times.
Don't pulse it to many times, you don't want to blend walnuts completely in this stage.

3

Remove pits from the dates and put them into the blender with the ingredients that are already in the blender container and briefly pulse together all the ingredients. If the dates are very sticky, you may need to remove the blender lid between the pulsing and remove the ingredients from the blender container walls using the spoon.
If you have a food processor, it would be good to use it instead of the blender when it comes to making the first layer of cake.
It is important that the mixture does not blend too much - enough to mix the ingredients so they stick together, but not mix the mixture to become homogeneous.

4

Peel the carrots and shred them using a shredder (below the recipe you can see which shredder size to use).

5

Transfer all the ingredients from the blender container to a separate bowl, add the carrots you have previously shredded. Now drain the previously soaked raisins and put them in a bowl with the blended mixture and carrots. Combine all ingredients together using a spoon or even your hands (you can "knead" them as if you were making the dough).

6

The resulting mixture will be slightly wet and soft, but that's exactly it should be. Transfer it to a round cake pan (16 cm diameter). Spread it equally on the bottom of the bowl. Place it in a freezer while preparing the second layer.

Preparation of the second layer:
7

Put all the ingredients for the second (top) layer into a blender and blend until you get a smooth and creamy mixture. If needed, you can add 3 tablespoons of water to easier blend the mixture, but don't add more than 3 tablespoons of water because you could get a mixture that is too liquid.

8

Take the first layer of cake out of the freezer and spread the creamy mixture on top of it.

9

The cake is almost done! Place it in the freezer for about 2 hours before it's ready to be taken out of the cake pan.

10

Decorate the cake with cinnamon, chopped walnuts, pistachios, raisins, or any other ingredient that you find appropriate.

11

NOTE: With these ingredients, you will get a cake of 16 cm in diameter and 3 cm in height, but don't be fooled by the cake size - it's full of flavour and high in calories, so it would be sufficient for 6 adults. You can store the cake in a refrigerator for up to 3 days.

Nutrition Facts

Serving Size 1 piece

Servings 6


Amount Per Serving
Calories 629Calories from Fat 352
% Daily Value *
Total Fat 41g64%
Saturated Fat 15.2g76%
Trans Fat 0g
Cholesterol 0mg
Sodium 16.6mg1%
Potassium 617.7mg18%
Total Carbohydrate 63.5g22%
Dietary Fiber 6.4g26%
Sugars 43.5g
Protein 10.3g21%

Vitamin A 99%
Vitamin C 8%
Calcium 9%
Iron 21%
Vitamin E 6%
Vitamin K 25%
Thiamin 25%
Riboflavin 11%
Niacin 10%
Vitamin B6 31%
Folate 10%
Pantothenic Acid 13%
Phosphorus 44%
Magnesium 50%
Zinc 36%
Selenium 16%
Copper 136%
Manganese 102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

First layer:
 100 g walnuts
 80 g shredded carrot
 150 g medjool dates
 50 g raisins
 1 tsp ground cinnamon
 1/4 tsp ground nutmeg
 1/8 tsp ground cloves
 A pinch of salt
Second layer:
 225 g cashews
 7-8 tbsp agave syrup
 5 tbsp coconut oil
 2 tbsp apple cider vinegar
 A few drops vanilla extract
 3 tbsp water (if needed)

Directions

Preparation of the first layer:
1

Place cashews in one bowl and raisins in another. Pour some water over and allow them to soak for at least 2 hours before making the cake.

2

Put walnuts, cinnamon, nutmeg, cloves and salt in a blender and pulse a couple of times.
Don't pulse it to many times, you don't want to blend walnuts completely in this stage.

3

Remove pits from the dates and put them into the blender with the ingredients that are already in the blender container and briefly pulse together all the ingredients. If the dates are very sticky, you may need to remove the blender lid between the pulsing and remove the ingredients from the blender container walls using the spoon.
If you have a food processor, it would be good to use it instead of the blender when it comes to making the first layer of cake.
It is important that the mixture does not blend too much - enough to mix the ingredients so they stick together, but not mix the mixture to become homogeneous.

4

Peel the carrots and shred them using a shredder (below the recipe you can see which shredder size to use).

5

Transfer all the ingredients from the blender container to a separate bowl, add the carrots you have previously shredded. Now drain the previously soaked raisins and put them in a bowl with the blended mixture and carrots. Combine all ingredients together using a spoon or even your hands (you can "knead" them as if you were making the dough).

6

The resulting mixture will be slightly wet and soft, but that's exactly it should be. Transfer it to a round cake pan (16 cm diameter). Spread it equally on the bottom of the bowl. Place it in a freezer while preparing the second layer.

Preparation of the second layer:
7

Put all the ingredients for the second (top) layer into a blender and blend until you get a smooth and creamy mixture. If needed, you can add 3 tablespoons of water to easier blend the mixture, but don't add more than 3 tablespoons of water because you could get a mixture that is too liquid.

8

Take the first layer of cake out of the freezer and spread the creamy mixture on top of it.

9

The cake is almost done! Place it in the freezer for about 2 hours before it's ready to be taken out of the cake pan.

10

Decorate the cake with cinnamon, chopped walnuts, pistachios, raisins, or any other ingredient that you find appropriate.

11

NOTE: With these ingredients, you will get a cake of 16 cm in diameter and 3 cm in height, but don't be fooled by the cake size - it's full of flavour and high in calories, so it would be sufficient for 6 adults. You can store the cake in a refrigerator for up to 3 days.

Raw vegan buttercream-carrot cake
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