Summer is here and this means tons of fruits, ice creams and, of course, raw/ frozen dessert! I tested this recipe already two weeks ago, but unfortunately haven’t had the time so far to upload it, since I was camping in the desert for the whole last week at the Israeli version of the Burningman – sorry for that! The Midburn was amazing though and such a spiritual and unforgettable experience. I met the most genuine and beautiful people and enjoyed full 5 days of pure happiness, lots of art, dancing and self-expression! To make my absence, and since today is my last day of classes for the second semester, I’ll spoil you guys with even more tasty recipes in the upcoming weeks! 🙂
These yummy carrot slices are really great and so easy to make. Since you don’t have to bake them, you just whip up both the cake and the frosting ingredients in your high-speed blender, place it in the freezer to cool down and voila! It’s also a great way to make your kids eat some more carrots by the way! 😉
They are…
vegan
gluten-free
refined sugar-free
deliciously creamy! 🙂
Let me know what you think about this recipe in the comments! Tipps for improvements are always welcomed and appreciated! If you try this recipe, please take a photo and send it to me via Facebook or tag me on Instagram. Also make sure to check out the video below for visual instructions! 🙂
- 1½ cups carrots, grated
- 1 cup walnuts
- 1 tsp pure vanilla extract
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp cinnamon
- ½ cup shredded coconut
- 1 cup Medjool dates, pitted
- ⅓ cup oats (gluten-free)
- 1 tsp flaxseeds
Frosting:- 1 cup cashews (soaked in water for 6 hours - alternatively you can boil them for 15 minutes)
- 2-3 Tbsp maple syrup
- ½ tsp vanilla bean powder
- 1 Tbsp fresh lemon juice
- ⅓ cup coconut cream
Toppings:- crushed pistachios
- more vanilla bean powder
- For the dough, place all the batter ingredients in a high-speed blender until combined. You want it to be rather hard - if it's too mushy add more oats and/or shredded coconut.
- Line a baking tray with parchment paper and place the dough inside. Use a spatula or the backside of a pie server to evenly press the dough down. Place in the freezer while you make the frosting.
- Mix all the ingredients for the frosting and blend them up in your mixer. You might want to adjust the sweetness according to your personal taste. Once smooth (shouldn't be too liquid but creamy), pour it over the hardened dough and spread evenly with a spatula.
- Top with crushed pistachios and more ground vanilla beans and place in the fridge, if you prefer it to be more soft, or in the freezer, if you want it to harden up a bit (in case you store it in the freezer make sure to let it cool down at room temperature before eating).
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Awesome recipe! Thank you!
Could you freeze this recipe?
Yes! Just make sure to let the slices soften at room temperature for a while, before eating them! 🙂
Hi, are the oats and flaxseeds absolutely necessary? Can I substitute them with something else? More coconut shreds for oats, and chia seeds to replace flaxseeds? Thank you!
Yes you definitely can! Just make sure you achieve the same texture and that it’s not too smooth! 🙂
Thanks so much, can’t wait to try this!
Bravissimo for the health and deliciousness aspects of this recipe – truly great they are!
Would it work if I left out the shredded coconut ?
Yes! Just make sure to add the same amount of other dry ingredients like oats or nut, so the texture stays the same and doesn’t become too mushy! 🙂
Would love to make this
Thank you
Hi..Can you add an option to save your recipies in pinterest. Thank you
It should be there already! If you put your mouse on the pictures inside the recipe post there should appear a pin it button! 🙂 Anyways, I’ll add another button soo, so it’s easier in the future! Pls let me know if it doesn’t work!
You’ve got to be kidding me!!! I just made this and am enjoying every bite of it! It’s absolutely delicious. I do have a question though. I’ve never made this type of “frosting” and am wondering if I allowed it to blend longer, would it come out smooth and creamy? I didn’t want to over blend it so I didn’t get to that consistency. NOT that it matters at all – this is wonderful. Thank you for sharing this recipe!
I’m glad you like the recipe!! 🙂 I don’t know how long you usually blend it but I did it like 2-3 minutes and it was perfectly creamy and smooth. I personally don’t like it when there are small cashew pieces left so I always blend it until it’s really creamy and smooth 🙂
Made this yesterday, it was really good, lovely and moist, topping great.
I used all the cream from the can of coconut and it was fine.
I can see it becoming a regular in our house.
Thanks so much for posting, its great that there are people out there like yourself who shares their knowledge 🙂
Hi Liz! Thanks so much! This makes me so happy!! 🙂 I love that you enjoy and appreciate my work! xx
I made this last night, was delicious! Only problem is I cant stop eating it.
😀 I have the same problem for most of the desserts I make! 🙂 Glad you like it! xx
A friend put me onto your recipe and it sounds wonderful. I was wondering if you could supply me with a nutritional analysis as you get when you buy packaged food?
Just added it to the recipe! 🙂
This looks amazing. Do you have a suggestion where in Israel you can buy this kind of coconut cream?
I usually buy mine in the teva castel market, because I’ve found that they have the best quality. I like the chaokoh brand (although it’s labelled as milk, it work great for frosting an whipped cream and actually separates the liquid from the cream). But most supermarkets have it. I only found one labelled as cream but I can’t remember the brand name. If you’re not sure, buy several cans from different brands and compare. You usually see when you open the can (shake it well first) if it’s rather liquid or more creamy 🙂
This raw carrot cake is divine! I used pecans instead of walnuts since that is what I had on hand. It came out a little darker but still tasted amazing! I will be making this again and again, thanks!
Yey! 🙂 So happy that you like it!!
Is there a substitute for the vanilla bean powder? Don’t really want to spend $25 for the tiny bit needed in the recipe…
Sure! You could simply use vanilla extract instead, you can buy it in small bottles and it’s cheaper 🙂
Hello,
Can I make this without oatmeal or can you suggest a grain-fee substitute? I’m allergic to most oats/grains. Thank you! Love this!
Hi 🙂 I’d try almond meal (ground almonds) instead of the oats. Just use the same amount as the oats and it should work fine! 🙂
In place of ⅓ cup coconut cream can something else be used. Cannot have anything coconut. TiA
The coconut cream is quite essential as it’s high in fat and yields a great creamy consistency but you could try a high-fat nut milk and add a bit more cashews 🙂