July 20, 2013

Carrot-Apple-Cocoa 'Cake' with Cashew Orange Cream

Carrot cake must be one of the most tried out and tweaked recipes in my kitchen. That was when we were not so 'careful' about the ingredients used in our cooking. Even when we were not into our new normal (the healthy, wholesome lifestyle), I have always tried my best to make my carrot cakes healthier, by making it egg-less, dairy free, refined-sugar free and refined-flour free. I believe that carrot has its own crunchiness, flavor, juices, and natural sweetness. We just need to add a few ingredients to complement these without loosing any flavor or sweetness. That is what I have tried. The idea is nothing new to the raw food world, but I would personally rank this as one of the best raw desserts I have made. You can think of it as a fusion between carrot cake and carrot halwa. In a way, you can say that the 'East meets west in the raw food world' :-)

Carrot-Apple-Cocoa 'Cake'

  • Organic carrots - 2-3 
  • Organic raw almonds -  1/2 cup 
  • Organic Apple - 1
  • Organic raw cocoa powder - 2 Tbs.
  • Medjool dates - 4-5 -soaked for 10-15 minutes
  • Cinnamon powder - 1 tspn
  • Himalayan salt - a pinch

  • Chop carrots to very fine (almost powder) using a food prep or VitaMix on low speed. You should have about a cup of carrot chopped.
  • Powder almonds in a dry blender, food prep or coffee grinder. You just need like almond meal consistency.
  • Add apple, soaked dates, cocoa, cinnamon and salt into a blender and blend well to get a puree of 'apple sauce' consistency.
  • Mix the carrots, 'apple sauce' and 'almond meal' well.
  • Grease a 4 inch spring form pan with a pat of coconut oil and fill the carrot mixture. Keep in the freezer for couple of hours.

Cashew Orange Cream:

  • Raw cashew nuts - 1/4 cup (Soaked for couple of hours)
  • Orange juice - from half an orange
  • Virgin coconut oil - 1 Tbs.
  • Raw honey - 1 Tbs. 
  • Himalayan salt - a pinch

  • Blend everything till smooth and creamy. Keep refrigerated while your 'cake' is being set in the freezer.
  • Once the cake is set in the refrigerator for couple of hours, you can spread the cashew orange cream and keep it back in the freezer for 30 minutes more.
  • You don't want everything to freeze like a frozen treat. This is just to 'set it' so that you can cut and slice like a cake, but it is still soft and spoonable :-)
  • Enjoy!!

You have to excuse me for the 'not so good' pictures :-{ We were all so eagerly wanting to try it, so did not have the patience to take nicer pictures. Maybe the next time.. that might be soon :-)


  1. Replies
    1. Thanks, fittingintovegan.. hope you like it when you try :-)

  2. Oh yum! I wish I could bite into this right now - yes, even for breakfast ;)
    Thanks for sharing it at the last Pure Potluck Party ~ http://pureella.com/pure-potluck-party-no-bake-healthy-recipes/

    1. Pure Ella, LOL.. but seriously, I can have it for breakfast too:-) I believe that if we use the right kind of wholesome ingredients, why not have the dessert for breakfast :-))

  3. Wow, this cake looks amazing and I can't believe it's so healthy too!

  4. Mini, this looks awesome! I'm thinking of featuring it as one of my favorite submissions for Healthy Vegan Fridays tomorrow, but can you include a back link to Healthy Vegan Fridays? That's a requirement to be featured. Thanks!

    1. Thanks Carrie, glad you like this.
      Sorry, I missed to add back link, I am still learning the virtual potluck concept :-)
      Added it now.


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