Ingredients
Carrot Cake Base
- 3 cups carrot pulp
- If you don’t have a juicer: blend whole carrots and then squeeze the excess liquid using a nut-milk bag or a fine strainer until the pulp is fairly dry
- ½ cup soft fresh dates (about 9 dates), pitted
- 1½ cups dried mulberries
- If your carrot pulp contains more moisture, increase to 2 cups dried mulberries
- 1 tsp Ceylon cinnamon
- Optional: a handful of chopped walnuts for extra richness
Cashew Frosting
- 2 cups raw cashews, soaked overnight (or in warm water for 1 hour), drained
- 1 fresh lemon, juiced
- 3 tbsp maple syrup or agave syrup
- If using dates as the sweetener instead, use 5 soft dates
- 1 vanilla bean (or 1 tsp pure vanilla powder), optional
- A little water, only as needed to blend smoothly
Decoration
- A handful of mixed frozen red berries
(such as raspberries, red currants, blueberries) - Optional: cacao nibs
Directions
Step 1 — Make the Cake Mixture
Place the carrot pulp, dates, mulberries, cinnamon (and walnuts if using) into a high-speed blender or food processor. Process until fully combined and dough-like, with no visible pieces of mulberry or date. The texture should be moist, moldable, and cohesive, like a raw cake batter.
Step 2 — Prepare the Frosting
Blend the soaked & drained cashews with lemon juice, maple syrup/agave (or dates), and vanilla if using.
Add only a small splash of water at a time, just enough to allow blending.
Stop, scrape the sides, blend again.
Continue until it becomes silky-smooth, thick, and creamy, like classic frosting.
If the blender struggles, add just a tiny bit more water, but keep the frosting thick, not runny.
Place frosting in the fridge to slightly firm while shaping the cakes.
Step 3 — Shape the Cakes
You may:
- Press the cake mixture into silicone muffin molds
or - Spread it evenly into a small glass dish
Press firmly so the cake holds together.
Step 4 — Assemble & Decorate
Spoon a generous amount of cashew frosting over each cake.
Top with frozen mixed red berries.
Optionally, sprinkle with cacao nibs for a delightful crunch.
Step 5 — Chill & Serve
Refrigerate for at least 2 hours before serving.
Keeps beautifully in the fridge for up to 3 days.
A wholesome, antioxidant-rich treat, naturally sweet, gluten-free, dairy-free, refined-sugar-free, and full of vibrant life-energy.
Notes
I don’t measure like a machine: I cook with feeling. Please use this recipe as a loving guide and adjust the sweetness, tanginess, and texture to your own intuition.
Video Demonstration
If you’d like to watch me preparing this recipe step-by-step, you can view the full video here:
Raw Vegan Carrot Cake with Cashew Frosting
https://youtu.be/Dti1UmvAcew
