This plant-packed cake is a raw and vegan version of a classic carrot cake – perfectly sweet, rich and indulgent, it also nourishes your gut microbes. With each slice offering almost 6g of fibre, it’s the perfect crowd-pleasing dessert to share with your foodie friends, and there are two toppings to choose from depending on how much time you have on your hands.

Gut-loving vegan carrot cake with vanilla cream frosting

Recipe by Dr. Megan Rossi.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Dessert
Servings 12

Ingredients
 

Base

  • 18 Medjool dates pitted and roughly chopped (approx. 300g)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg powder
  • 3 medium carrots grated (approx. 250g)
  • 200 g walnuts
  • 100 g pecans
  • 100 g ground almonds
  • 60 g raisins

Toppings

  • 250 ml plant-based double cream soy or coconut
  • 1 teaspoon vanilla extract
  • 10 walnuts crumbled or 350g cashews
  • 250 ml coconut cream
  • 1 teaspoon vanilla extract
  • 60 ml honey
  • Juice of ½ lemon approx. 25ml, plus zest to taste

Instructions
 

  • Line a high-sided 20cm cake tin with non-stick baking paper on the base and sides and put to one side.
  • Blitz the dates with the spices (cinnamon, ginger and nutmeg) in a food processor for a minute or two, until it makes a ball. Add the carrot and pulse to combine, then transfer to a mixing bowl.
  • Blitz the walnuts and pecans until they are slightly chunky crumbs (about 20 seconds), then add to the mixing bowl along with the ground almonds and raisins. Use a wooden spoon to combine everything (you want it to stay a little chunky, hence it’s best to do this by hand rather than blitz in the food processor).
  • Tip the mix into the lined tin and press down to compress and smooth the top. Leave in the fridge to chill until you’re ready to make the topper.
  • When you’re ready to eat, whip the cream with the vanilla extract until it makes soft peaks. Spoon the cream onto the cake, sprinkle with the crumbled walnuts and serve.
  • For the alternative, more luxurious topper, cover the cashews with boiling water and set aside to soak for at least 10 minutes while you make the cake. Strain the soaked cashews and tip them into a high-powered food processor along with the other topping ingredients. Blitz on a high speed for 5–6 minutes until super-smooth, scraping down the sides occasionally. Pour over the carrot cake base and smooth out the top. Place in the fridge to set for around 4 hours.

Notes

TIP If you have any cake mixture left over, they’re great for rolling into raw carrot cake snack balls!
STORAGE Keeps in the fridge, in an airtight container, for 5 days.
Cover of Eat More, Live Well, by Dr. Megan Rossi. Penguin Life, RRP AUD $35. Featuring Dr Rossi wearing a blue shirt standing in a kitchen with food in front of her.
Eat More, Live Well, by Dr. Megan Rossi. Penguin Life, RRP AUD $35.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.

Related