Easter celebrations simply aren’t complete without a raw carrot cake – a must-have on the festive table. Perfect for Easter brunch or as an afternoon delight, this cake will not only impress your guests but also serve as a healthy, colorful centerpiece at any Easter gathering.

Carrot cake is a true taste sensation, fitting seamlessly into a raw vegan diet. Made with fresh, raw ingredients, it’s moist, has a hint of almond flavor, and the best part: it’s surprisingly easy to make. Ideal for when unexpected guests drop by, as it’s ready in just 20 minutes.

Did you know that carrots are among the foods highest in beta-carotene? You can learn all about the health benefits of beta-carotene in our detailed blog post.

We’re excited to share two popular variations with you:

• The first version features a texture where dates predominate, lending the cake a sweet-caramel flavor.
• The second version offers a fruitier taste and is finished with a cashew cream topping.

Enjoy making them:

Raw vegan carrot cake

𝗔𝗹𝗹 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗮 𝗰𝗮𝗸𝗲 𝘁𝗶𝗻 𝗼𝗳 𝟭𝟴 𝘅 𝟮𝟮 𝗰𝗺:

• 2 cups ground almonds
• 6 – 8 Medjool dates
• Juice of ½  lemon
• 1 pinch of vanilla
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• 1 pound grated carrots
• 1 cups desiccated coconut
• 12 Medjool dates
• 1 tsp cinnamon
• ½ tsp vanilla

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻:

1. To make the base, first grind the almonds in a food processor. Add the dates, lemon juice and vanilla and process into a homogeneous mixture. Press the dough into the tin with your hands and smooth with the back of a spoon.
2. In the 2nd step, process the grated carrots, dates, coconut flakes (set aside 25 g as a topping), cinnamon and vanilla in a food processor to form a homogeneous mixture. Spread evenly over the base and top with grated coconut.
3. Chill in the fridge for 1 – 2 hours, cut into pieces and serve.

We wish you HAPPY EASTER 🐰🥕

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