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raw vegan carrot cake

Raw Vegan Carrot Cake

A vibrant and wholesome raw vegan carrot cake that is easy to make and perfect for any occasion.
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Total Time 2 hours

Equipment

  • food processor
  • 8-inch round cake pan

Ingredients
  

  • 2 cups grated carrots Freshly grated for the best flavor and texture.
  • 1 cup walnuts Soaked for 4 hours and drained.
  • 1 cup Medjool dates Pitted and chopped.
  • 1 cup almond flour Provides a nice base and nutty flavor.
  • 1/2 cup shredded coconut Adds tropical sweetness and chewiness.
  • 1/4 cup maple syrup Natural sweetener that complements the flavors.
  • 1 teaspoon vanilla extract Adds depth and warmth.
  • 1 teaspoon cinnamon Enhances the carrot flavor.
  • 1/2 teaspoon nutmeg Adds a lovely aromatic touch.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/4 cup raisins Optional for extra sweetness and texture.
  • 1/4 cup chopped pineapple Optional for a fun tropical twist.

Instructions
 

  • In a food processor, combine the soaked walnuts, pitted dates, almond flour, shredded coconut, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Process until the mixture is well combined and has a sticky consistency.
  • Add the grated carrots, raisins, and chopped pineapple (if using) to the mixture. Pulse a few times until the carrots are evenly distributed.
  • Transfer the mixture to a lined 8-inch round cake pan. Press down firmly and evenly to form the cake.
  • Place the cake in the refrigerator for at least 2 hours to set.
  • Once set, remove the cake from the pan and slice as desired. Serve chilled or at room temperature. Enjoy!