Healthy, raw vegan, no-bake carrot cake recipe with walnuts and coconut makes for a delicious and easy dessert. Naturally sweetened with dates, this mostly whole foods recipe is both refined-sugar- and egg-free.
Why healthy? 100% of the average daily vitamin A requirement is in every serving of this raw carrot cake.
Loaded with beta-carotene, the humble carrot is an excellent nutritional powerhouse - and even richer eaten raw.
Beta carotene gives carrots their vibrant orange colour - and it is the same case for sweet potato.
For any who did not know, carrots were nearly exclusively purple until around the 17th century.
Over time, humans developed the carrot to have a vibrant colour and sweeter flavour.
This vegan carrot cake contains nearly 200% greater insoluble fibre when compared to a typical cake.
The average cake can have anywhere from <0.1 to 2g of fibre, but this carrot cake contains >5g per slice - which is 60g in each cake!
This cake has no added sugar, but that does not mean sugar-free - naturally occurring sugar from the dates and carrots are present.
However, this is not processed or refined sugar which means you get more than just the extracted sugars - you also get fibre and vitamins.
Walnuts are an excellent source of omega-3-fatty-acids.
Omega 3 has a vast array of purported health benefits that range from ocular health to cognitive function.
Around three-quarters (72%) of the fat content in this recipe is polyunsaturated - often claimed to be a beneficial fat.
Egg-free means no cholesterol.
Yup, this carrot cake is cholesterol-free!
In addition, the carrot cake boasts a high iron, calcium and potassium content per slice.
I served my carrot cake lightly dusted with extra coconut flour and cinnamon.
The texture is up to you. If you prefer crunchy, then blitz the walnuts for much less time.
A note on the dates - the cake holds better when you make the date paste with as little water as possible (see the full vegan carrot cake recipe below).
If you are not keen on walnuts, you can substitute them for whole peanuts.
Likewise, if you do not like coconut, opt for almond flour.
If you do not have a baking tin or tray, make them into energy bites or carrot cake balls for a quick and easy snack on the go.
It turns out plant-based, raw and egg-free cakes can be delicious and refined sugar-free!
If you are anything like me, baking does not come naturally - so try this out and trust me, it will not go wrong.
Raw Vegan No Bake Carrot Cake (Sugar Free)
An egg- and sugar-free no bake carrot cake with dates and walnuts
- 340 g grated carrots
- 340 g pitted medjool dates
- 320 g walnuts
- 1/4tsp Himalayan pink salt
- 1 1/4tsp ground cinnamon
- 3/4tsp ground ginger
- 1/4tsp nutmeg
- 1/4tsp nutmeg
- 50g raisins
- Add the dates to a saucepan over a medium heat with a splash of water. Stir vigourously until a thick paste forms.
- Add the walnuts, salt, cinnamon, ginger, nutmeg, and flour to a food processor and blitz until the walnuts are almost powdered.
- In a large bowl, combine the raisins, carrots, walnuts - with the spices, and date paste. Stir into a batter.
- Press the mixture into a cake tin and leave to set in the fridge for an hour.
- Nutrition per serving:
- Calories: 297
- Protein: 6g
- Fibre: 5g
- Iron: 1.5mg
- Vitamin C: 2mg
- Calcium: 61mg
- Cholesterol: 0mg