No Bake Carrot Cake with Vanilla Cream Frosting
This is one dessert I am so excited to share with you! One, because I just adore carrot cake and have just revised an older version of this recipe so now it finally is just right. Two, because I brought it into work and had it officially nurse approved, that means it HAS to be good.:) And three, because I use my carrot juice pulp to make it, so I am not only getting fresh juice from my carrots I then get carrot cake after. That’s a win-win deal, right? But, if you don’t have carrot pulp you can simply use whole carrots instead.
People always ask me what I do with my juice pulp. I try to organize my recipes during the week so that I can then use the pulp for other recipes. For example, when I make carrot juice I collect the pulp, refrigerate it and make different recipes with it like this one. Worse case scenario, I simply use it in my compost pile to fertilize the ground. So, either way it’s not gong to waste.
If you are a carrot cake lover I just know you are going to love this…actually even if you’re not I’m pretty sure you’re gonna love this! The great thing about the raw version is that it is gluten-free, dairy-free and no added refined sugars. So you actually can indulge and not feel guilty. Only on the raw food diet can you actually have a dessert for a meal and not feel like you’re cheating. It’s great, I love it!
This carrot cake recipe is really simple and so easy to make. Other than the freezing it, it would only take about 15 minutes to make no oven or anything super messy to clean up after, just a blender and a food processor…and of course the baking dish. I love having guilt-free desserts like this on hand. If I come home and am craving sweets I know I have this deliciousness waiting for me in the fridge. NO need to look anywhere else where I shouldn’t be. Having a few prepared dishes or snacks like this on hand are very really helpful to keeping on track. Especially if the rest of your family does not share with you on the raw food diet, while they eat their dessert you have your delicious one that you can eat with them. This way you don’t feel left out or left craving theirs. But, seriously this one is so good you can share it with your loved ones and they will love it too. After all, my co-workers sure did!
If you have children, why not start switching over from refined, processed sweets to healthy tasty treats like this carrot cake. If it’s good, they won’t look at it as raw or healthy, they will just look at it as a treat they enjoy. The beauty of foods like this carrot cake is that it is made with only fresh, whole, organic, non-processed fruits and nuts. NO chemicals, preservatives, artificial coloring or dyes. Isn’t that the kind of food you want to feed yourself, your children and your family with? I know I do! I hope you love this cake as much as we all did here. Enjoy!
For the carrot cake:
2 cups carrot pulp (about 3-4 medium carrots)(IF using whole carrots cut into chunks)
1/2 cup Pecans, soaked 6+ hours, drained & rinsed
1 cup medjool dates, pitted (about 10 dates)
1/2 cup shredded coconut
1 fuji apple, cored and cut into medium size pieces
1 quarter size chunk of ginger
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
For the frosting:
1 1/4 cup Cashews, soaked 6+ hours, drained and rinsed
1/2 tsp vanilla powder (I used Madagascar Vanilla)
1 Tbsp + 2 tsp lemon juice, (about 1 lemon)
3 medjool dates, pitted
1/3 cup water more or less for desired consistency
For the frosting:
In a high-speed blender blend all the above ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. If using a Vitamix you will probably have to scrape down the sides several times with a spatula. It may take up to five minutes to get it blended. Pour into a small bowl and set aside.
For the cake:
Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded, be careful not to over process, it should be coarse pieces. Then add the carrot pulp, along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again make sure to not over process.
NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.
Line an 8×8 glass baking dish with wax paper. Press the mix evenly into the dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top and voila’!
Posted in Recipes and tagged with carrot cake, carrot pulp, gluten free, raw desserts, raw food recipes, vegan
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Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.
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This looks fantastic! Do you have a suggestion to replace the nuts in this recipe by chance? I am allergic 🙁
Hi Tiffany! I was thinking of different options you could use instead of nuts, and I thought of a few things: 1) you can add more dried coconut like at least a cup, 2) try sunflower seeds or 3) a cup of apple shredded finely. I hope that can be of help! Let me know if you make it what you end up using and how it comes out. 🙂
This looks amazing. I’d love to share it over on ASRL! Let me know if its OK and I’ll add it to the que. 🙂 xox
Thank you Felicia, most happy to share! 🙂
Do you have the macros/calories for this??
Unfortunately Rebekah I didn’t calculate it, but if you are interested in doing so Fit Day is a great application to do that.:)
This looked so good, I tried it yesterday. It was very good. I think next time, however, I might use one less carrot. I think it overpowered the rest of the ingredients. You had suggested 3-4 medium carrots. I used 4 larger medium carrots. I think I will go with 3 next time. Thanks so much for the terrific recipe. I plan to make it for Thanksgiving.
Thanks so much for the feedback Tracey, I am SO happy you loved it! I did the same thing when I first made this, with the carrots. I found it easier to just use cup measurements. So you can process the carrots in a food processor until it yields the 2 cups called for in the recipe. This way the measurement stays consistent. Hope that helps.:) Lots of love!
I love the “voila.”
I look forward to making your recipe. Question: do you soak the nuts in water?
Oh wonderful please let me know how you like it! Yes, they should be soaked overnight, rinsed and drained. Enjoy Maria!
Dear Christine: 4 months ago I came down w/ cancer of the bladder,I was devastated ,then I met you and I followed your diet ,this afternoon 4 months later the doctor told me I was fine,come back in May,.I know the diet was the healing power (fruit and vegetable just like You told me to do) So I learned not to feed the tumor cancer w/ foods that makes it grow ,like poultry,meat,fish,dairy product and alcohol.Thank you again Christine for all your healthy recipies.Luciano
Luciano I am beyond thrilled to hear your news! I am so relieved for you that after such a relatively short time you have already seen such amazing results and can start having some peace of mind. You and Nuccia have really done a fantastic jobs turning this diet in to a lifestyle and I’m really proud of you both, so privileged to be able to help you out!Lots of love!! xo
How would you store leftovers? and how long will it last?
I usually keep the leftovers in an air tight container in the fridge. It will last at least 5 days maybe a little more but it’s never lasted in my house longer than that! Haha. Enjoy!
Have you tried making this with pineapple instead of apple?
I personally haven’t Carol but I have seen recipes that use pineapple and it sounds really good! I am thinking dried pineapple though for the consistency. That is something for me to try next time I make it. 🙂
So I got to make this yesterday! My first ever raw ingredient cake 🙂 Amazing! Think I went a little overkill on the lemon juice but I still absolutely love it. Especially warmed through. Perfect guiltfree comfort food.
That is so exciting! I’m so glad your first raw cake experience was so yummy. Isn’t it great to be able to have a go-to comfort food that is guilt-free?!:) Thanks so much for sharing. XO
I just finished “baking” the carrot-cake. I have two questions:
1. which Blender so you use? Mine was hardly fighting with the carrots and nuts, so I needed to give it a break from time to time, that there is no overheating.
2. how long lasts the cake in the fridge? I put it in the fridge right now&invited friends for this afternoon(European Time)- what would you recommend for defrosting-time? The cake will Bd in the fridge for about 4-5 hours!
Anyway, thank you for this recipe, I’m looking forward to taste it!
Best regards from Germany
1) For the blender I use a Vitamix or any high-speed blender will work great. IF you are not using a high speed blender that is normal that you need to stop and give it a break for that very reason.
2) It’ll about 3 to 4 days in the fridge. I usualy put it in the freezer for about 45 minutes to firm it up and then I would give it at least 30 minutes after taking it out of the freezer before serving. If it’s in the fridge maybe a little less.
I hope you’re guests LOVE it, I’d love to hear how it goes!
Made this for my husband’s birthday and it was a hit! I did find it was initially too “wet” so I mixed in about 1/ 2 cup of chia seed and 1/2 cup of raw buckwheat groats. We found that improved the texture, made it more solid, and also cut the sweetness a bit (personal preference there). Will definitely be making this again with those same modifications but likely adding additional ginger root also.
Aw that’s awesome, I’m so thrilled to hear it was such a hit! Appreciate you sharing the adjustments you made as others may find that helpful too. Xo