I’m not a fan of food bloggers who need to write a novel, or a biography about how the cabbage in their sauerkraut found its true purpose in life, and thus make you scroll for kilometres until they give away their recipe. I’m a fan of food bloggers who just get to the damn recipe already. Having said that, I’m not really a food blogger, I’m crap at food styling, and the only camera I own is on my iPhone. But I do love the food I eat. It’s satisfying, it’s wholesome, it’s nutrient-dense, it tastes amazeballs, and that’s food worth sharing.
One of my favourite cakes in the whole wide multiverse is carrot cake. But because I advocate and have lived on a whole-foods plant-based diet for the last 2o-odd years, I’m not going to give you a recipe that will destroy your health just for a few brief moments of pleasure. No, this is the cake that keeps on giving.
And I’m doing it. I’m giving a backstory. Apologies. Here’s the recipe already (But first, an artsy picture);
The Most Awesomesauce Carrot Cake Ever
(Makes one 20cm or 8inch round slice/cake)
- 4 small carrots (or 2 large) – grated.
- 1/2 cup raisins
- 1 cup walnuts
- 1/4 cup coconut oil
- 1/4 cup shredded coconut
- 1/4 cup raw honey, maple syrup, or date paste*
- 1-2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of sea salt
- 2 Tbs psyllium husk or powder
Pre-grease your 20cm spring-form pan with coconut oil and line the bottom with parchment paper. This makes it easier to remove when set. Grate the carrots and then combine in your food processor with the remaining ingredients. Pulse or process on a low setting until you get a crumbly cake-like texture. You don’t want it to become a paste. When you’ve reached the desired texture, press into the base of your pan. Set in the freezer while you make the icing (frosting).
- 3/4 cup softened coconut butter**
- 1/4 cup raw honey, maple syrup, or thinned date paste.
- 2 Tbs lemon juice
- 2 tsp vanilla extract
- 2 Tbs coconut or cashew mylk.
Blend all icing ingredients in your food processor until well combined and smooth.
Remove cake from freezer. It should be firm enough now to turn out onto a plate or cake board. Gently remove the outer casing of the pan, place the plate or cake board on top of the cake and flip over. Remove the base of the pan, and gently peel off the parchment paper. Your cake is now ready to frost. Use an offset spatula to evenly spread the icing over the top and around the sides of the cake. Dust with ground cinnamon and ground nutmeg and decorate to your liking. This cake is best stored in the fridge.
And yes, I have eaten it for breakfast.
* For a vegan version use maple syrup, coconut nectar, or date paste as your desired sweetener. To make date paste, soak 1 cup of dates in warm water for half an hour or so, drain, then add one cup of water and blend until you’ve reached a syrup consistency. Adjust the amount of water you use to get the consistency you desire.
**If you can’t find coconut butter (also referred to as coconut manna), you can use soaked cashews and blend to make a thick cream. But you’ll need to add about 1/4 cup coconut oil so that the icing remains firm and doesn’t drip off your cake.
NB: Credit is given where credit is due. This recipe, a variation of many raw vegan carrot cake recipes that have been shared in the community over the years, is an adaptation of the carrot cupcake recipe found over at The Unconventional Baker. I’ve adapted it by adding psyllium. I feel that this gives a slightly more cakey texture, and it also serves a functional role of supporting colon health.
I hope you enjoy this cake as much as I do!