This quick and easy raw vegan carrot cake recipe is made with dates, dried apple and desiccated coconut. It makes a deliciously moist vegan dessert that can be enjoyed after dinner or as a sweet snack.
Ingredients
250g (8oz) porridge oats
50g (2oz) dried apple
150g (5oz) dates, pitted
300g (10oz) carrots, grated
2 oranges, zested and juiced
1 tsp grated ginger
50g (2oz) maple syrup
1 tsp mixed spice
50g (2oz) desiccated coconut
handful chopped pecans, to decorate
2 tbsp dried cranberries, to decorate (optional)
few sprigs mint, to decorate (optional)
For the frosting
50g (2oz) maple syrup
200g (7oz) cashews, soaked overnight in cold water
1 tbsp coconut oil
1 lemon, juiced
pinch salt
Directions
Put the oats in a food processor and blitz until finely ground. Add the dried apple, dates, half the grated carrot, the orange zest and juice, grated ginger, maple syrup, mixed spice and desiccated coconut. Blitz to a paste, adding a splash of water if needed. Stir in the remaining carrot.
Spoon the cake mixture into a 20cm (8in) square cake tin lined with nonstick baking paper. To make the frosting, drain the cashews, then blitz in a food processor with all the other ingredients for several minutes until creamy.
Spread the frosting over the cake then scatter over the pecans – and cranberries and mint sprigs, if using. Cover with clingfilm and chill in the fridge overnight.
Remove the carrot cake from the tin and cut into 12 even-sized pieces.
