Raw Carrot Cake with Coconut-Matcha Frosting

Ok so I know Easter is aaaaall about the chocolate, am I right?

We’re bombarded with pictures of perfectly decorated eggs that promise to be oh-so-simple to do at home and that always end up with me getting edible glitter in my eye, melted chocolate in my hair, and cacao up my nose. It’s a beautiful sight to behold.

It is, however, a sight for another post. This time we’re celebrating Easter with Mister Easter Bunny in mind!

Incredibly Indulgent (and secretly healthy!) Raw Carrot Cake with Coconut-Matcha Frosting. Too good to be true! #vegan #raw

We’re making a delicious, spiced, moist, and super indulgent raw carrot cake!

I know, I know, raw carrot cake doesn’t sound like the hoopidy-doo-da does it? But I can promise you right here and now, that this one is worth it.

I too have had many a bland carrot cakes, both baked and raw, and left feeling empty inside. This one though. This is is bursting with flavour and texture, with just the right amount of sweetness to make it indulging without being sickly.

Raw Vegan Carrot Cake

One of the best things about making raw cakes is that they don’t require you watching your oven like a hawk.

They’re super easy to make, you pop it in the fridge, and go about your business until its set. It’s un-baking for the busy lady (and gentleman)!

Incredibly Indulgent (and secretly healthy!) Raw Carrot Cake with Coconut-Matcha Frosting. Too good to be true! #vegan #raw

To jazz this beauty up a bit, lets add a yummy matcha-coconut filling shall we? Cool.

Not only does it add that extra surprise when cutting through the cake, matcha is also an amazing superfood! It’s basically green tea on steroids, having crazy benefits from the antioxidants, theanine (an amido acid that keeps you alert without giving you jitters – win!), and caffeine (which when combines the the L-theanine gives a sense of alertness and calm).

So you can have cake for breakfast and it’s all good!

Oh, and I use Matcha Maiden, in case you were wondering.

Incredibly Indulgent (and secretly healthy!) Raw Carrot Cake with Coconut-Matcha Frosting. Too good to be true! #vegan #raw

Now, for the frosting we’re using coconut cream.

There seems to be some confusion out there, but just to make it clear – coconut cream and creamed coconut are not the same! Coconut cream often comes in a can, and is basically a creamier version of coconut milk. Creamed coconut usually comes in a packet and is rock solid at room temperature, so it requires melting before using.

So, for this recipe, either get a can of coconut cream or go with coconut milk, but it might result in less cream from the can!

Incredibly Indulgent (and secretly healthy!) Raw Carrot Cake with Coconut-Matcha Frosting. Too good to be true! #vegan #raw

Raw Carrot Cake with Coconut-Matcha Cream
 
A perfeclty moist and indulgent raw carrot cake, that is full of goodness from the carrots, coconut, and matcha! Easy to make, it's the perfect make-ahead dessert or treat that doesn't compromise on taste or texture!
Author:
Recipe type: Raw, Vegan, Gluten Free
Serves: 8 slices
Ingredients
For the Carrot Cake
  • 60g each of pecans and walnuts
  • 30g pistachios
  • 15 medjool dates, pitted
  • 2 carrots, grated
  • 40g desiccated coconut
  • 1 teaspoon vanilla powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
For the Coconut-Matcha Cream
  • 1 cup cashews, soaked for 2+ hours
  • 2 tablespoons coconut oil
  • 1 can coconut cream, refrigerated for at least 12 hours
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla powder
  • 1 teaspoon matcha powder
Instructions
  1. Pulse your nuts in a food processor until they break down into pieces - don’t over-blend into a flour, we want them to retain some texture. Add your your medjool dates and pulse again until you’ve got a sticky nut mixture. Add in the remaining ingredients and blend until fully combined.
  2. Line two small tins* with clingfilm and divide your "batter" evenly into both of them. Place them in the fridge while you make your cream.
  3. Open your can of coconut cream and scoop out the hardened cream from the top into a food processor or blender (save the water for smoothies).
  4. Add the rest of the coconut-matcha cream ingredients, except for the matcha. Blend until smooth and creamy, do a taste test to see if you like it sweeter.
  5. Take out ⅔ of the mixture and place in the fridge. Add in your matcha powder to the remaining ⅓ and blend until green and smooth.
  6. To assemble, remove one of the cakes from the fridge and add your ⅓ coconut-matcha cream. Place in the freezer until it hardens, about 1 hour. Gently remove both cakes from the tins and peel away the clingfilm. Place the cream-less cake on top of the one with the matcha cream.
  7. Take out the reserved ⅔ cream and use it to frost the entire outside of the cake. Place in the fridge and let set for at least 1 hour to set. Decorate with anything you like or leave plain - I love adding some more pecans and desiccated coconut!
Notes
*I used two 10cm round ramekins for this, so use whatever round you have in hand. You could make this into 1 layer if you've only got one large round tin!

Incredibly Indulgent (and secretly healthy!) Raw Carrot Cake with Coconut-Matcha Frosting. Too good to be true! #vegan #raw

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