• Nutritious Plants

Raw Apple Carrot Cake (VG, GF)



To celebrate September, I've come up with this amazing raw apple carrot cake recipe that is going to satisfy all your fall cravings!


This cake makes a perfect dessert, but also breakfast or sweet snack! Featuring warming spices, it pairs perfectly with a cup of turmeric tea. Just imagine enjoying both on a cozy late autumn afternoon...So dreamy!



Hope you end up loving this raw apple carrot cake as much as I did! It's:

  • Moist

  • Nutritious

  • Indulgent

  • Easy to Make

  • Utterly Delicious

  • Naturally Sweetened

  • A Great Source of Fiber

  • A Great Source of Healthy Fats



Did you know that? ...

  • Pecans are a great source of antioxidants.

  • Cinnamon can help balance blood sugar levels.

  • Carrots are rich in beta-carotene, a carotenoid that converts to the active form of vitamin A (retinol).



For more cake recipe ideas, check out our Vegan Salted Caramel Cheesecake, Raw Chocolate Orange Cake, Mini Raw Vegan Coffee Chocolate Cakes or Sweet Potato Cake.


If you try this recipe, let us know how it went! Leave a comment, rate it, and don’t forget to tag a photo with #nutritiousplants on Instagram.

RAW APPLE CARROT CAKE

VEGAN, GLUTEN-FREE, NO REFINED SUGAR, NO PROCESSED OILS

YIELD: makes 5 large or 10 small-sized pieces


INGREDIENTS:


For the base layer

  • 2 cups of rolled oats (you can use the gluten-free option if you're allergic/sensitive to gluten)

  • 2 small apples (around 200g after removing the apple core)

  • 2 tbsp of pumpkin seeds

  • 2 tbsp of sunflower seeds

  • 40 ml of almond butter

  • 1 tsp of Ceylon cinnamon

  • 1/4 tsp of salt

  • 10 pitted Medjool dates

  • The zest of 1 lemon

  • 1/2 peeled carrot (around 60g)

For the top layer

  • 1/2 cup of cashew butter

  • 1 1/2 peeled carrots (around 185g)

  • 20ml of maple syrup

  • 1/2 tsp of Ceylon cinnamon

  • 1/4 tsp of ground ginger

  • 1/8 tsp of nutmeg

  • 10 ml of lemon juice

For decoration

  • 10 pecans

  • 1 peeled carrot for carrot ribbons (optional)


NOTES AND TIPS:

  • In this recipe I used Elstar apples. Feel free to purchase your favorite sort of apples.

  • I prefer Ceylon cinnamon, which contains only a trace amount of coumarin and is therefore considered safe. Cassia cinnamon, on the contrary, is a rich source of coumarin, which has been linked to conditions like liver damage and cancer.

  • Try purchasing organic lemons, which shouldn't have been treated with wax and pesticides. Wash in hot water using a vegetable brush, dry and use.

  • To make carrot ribbons, using a peeler, peel along the length of the carrot.


DIRECTIONS:

  1. Start by preparing the base layer of the cake. To a food processor, add 10 pitted Medjool dates and blend into small pieces. Remove from the food processor and set aside.

  2. Next, to a food processor, add 2 apples and half a carrot (both roughly cut) and process until finely chopped. Remove from the food processor and set aside.

  3. Lastly, to a food processor, add the rolled oats, the blended dates, the finely chopped apples and carrots, along with the rest of the ingredients for the base layer (pumpkin and sunflower seeds, almond butter, Ceylon cinnamon, salt and lemon zest).

  4. Pulse until a thick and pliable dough is formed. Don't over-blend, because you risk ending up with a puree and not a dough. Set aside.

  5. Line up a loaf pan (30cm length / 11.5cm width / 7cm depth) with parchment paper (bottom and sides).

  6. Transfer the dough into the pan. Spread it evenly and press it down the form, using the back of a spoon. A spatula might be handy as well. Let the base layer cool in the freezer for 1-1.5 hours.

  7. Shortly before you take the base of the cake out of the freezer, prepare the upper layer. To a food processor, add 1 1/2 roughly cut carrots and process until finely chopped. Transfer to a mixing bowl.

  8. Add in the rest of the ingredients for the upper layer (cashew butter, maple syrup, Ceylon cinnamon, ground ginger, nutmeg and lemon juice). Stir until well combined.

  9. Take the pan out of the freezer and pour the upper layer over the base. Shake slightly from side to side in order to distribute it evenly.

  10. Decorate the top with 10 pecans. Visually divide the cake into 5 large pieces. For each piece, place 2 pecans in a way that makes it possible to cut one large piece into 2 smaller ones.

  11. Let the cake set in the freezer for around 3 hours.

  12. Before serving, allow to thaw (anywhere from 15 to 30 minutes, or once it feels soft enough).

  13. Cut the cake in as many pieces as you wish, using a hot knife.

  14. Garnish with carrot ribbons (optional). I used 2-3 ribbons for each piece of cake.

  15. Store covered in the fridge for up to a week or in the freezer for up to a month.

  16. For maximum taste and experience, always consume the cake nicely cooled, but never frozen.

  17. Enjoy!

Hope you love this recipe!


As always, much love and see you in the next blog post,

Antoniya





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