I've been dying to try some chocolate carrot cake after seeing a few recipes floating around the web last year. And also wondering how is it that Carrots and Chocolate have never been introduced to each other in my kitchen before? Well, this week I finally got down to it (yes, it took me whole year to get to this!) I headed into the kitchen to make a warm, fresh baked carrot cake and then somehow ended up with a raw chocolate carrot cake version instead -- because, you know me and raw cakes! I did squeeze a baked version in too (coming soon)... but the no-bake version was quite lovely, so I thought I'd start by sharing this one with you... you know, get the weird recipe out of the way first ;)
So where to start... well, let's just say you have no reason to take the next year to make this because it's extremely simple to make. Process the filling (just have patience and keep pausing and scraping down those sides as needed), squish it into a springform pan, and freeze to let it set. Then frost and chill. And DEVOUR. No dairy, no gluten, eggs, refined sugar, and also no oils, coconut, or nuts... Done!
Here's the caveat: The recipe does use gluten-free oats. So for you Aussies and anyone oat-sensitive, you may want to check out this raw carrot cake recipe instead (try adapting it by adding cacao) -- and stay tuned for the baked version in the next day or two ;)
Now, I do have one tiny little mishap to confess. Notice anything strange about the slice above? Like how big and tall it is... and how it's MISSING the filing? Ok maybe most people wouldn't notice, but in my hasty, spontaneous chocolate-making glee, I sort of mixed up two ideas in my head. One was making this cake a two layer 6" beauty, the other was making an elegant, single layer 9" piece. Somehow I ended up with a 6" but with only one layer! It only dawned on me that I forgot to cut the cake in half before frosting when I noticed I had aaaall this extra frosting left over, which was intended to be the filling. Eeek!
So, I ended up cutting my slices in half and spreading extra filling on top. No biggie and still very delicious. But yeah, don't do that. My advice is to just make it a 9" or 8" flatter springform cake -- less hassles in the slicing and filling department ;) -- that's what I'm doing next.
Raw Chocolate Carrot Cake
A gluten-free, vegan raw chocolate carrot cake recipe made with an oat flour base.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6" or 9" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Base:
- 6 raw carrots
- 4 cups gluten-free quick oats
- 10 soft medjool dates, pitted
- ½ cup maple syrup
- 2 tbsp apricot jam (I used St. Dalfour's fruit-sweetened jam. Or can use this homemade raw version)
- 1½ tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
- ¾ cup cacao powder
Frosting:
- 2 ripe bananas
- 12 soft medjool dates, pitted
- 1 tsp pure vanilla extract
- ⅓ cup water
- ⅓ - ½ cup cacao powder (to taste)
- ½ cup gluten-free quick oats, ground into a flour first (or for a smoother frosting use sweet sticky rice flour instead)
Optional toppings:
- dried edible rose petals and buds
Instructions
- Line a tall 6" springform pan or a 9" springform pan with plastic wrap along the base and walls. Set aside.
- Process carrots into a fine mince in a food processor. Add in all remaining base ingredients and process to thoroughly combine. Pause and scrape down sides as needed. Transfer this mixture into the springform pan. Press it down evenly and firmly all around. Then cover with a piece of parchment paper and press down with a flat-bottomed object to flatten and compress the mixture evenly. Remove the parchment, and smooth out any uneven areas with a spoon. Place the cake base into the freezer for about 4-5 hours.
- Prepare frosting once the cake is chilled. Blend all frosting ingredients, except cacao and oats, together in a high power blender (use that Vitamix tamper if you have one, or pause and scrape down sides as needed). Add the cacao and oats and blend once again into as smooth a mixture as possible.
- Remove cake out of the freezer and out of the plastic wrap. Optional: if making a layer cake, carefully slice the cake in half at this point (or thaw it out a little first for easier slicing). Frost the cake and place back in the freezer to chill and set for about 20 minutes. Keep cake frozen and thaw out for about 20-30 minutes prior to serving. Enjoy!
Shifra says
Hey Audrey! I would absolutely love to make this recipe...again! ;)
I am making it this time for a birthday party and one of the girls I am inviting is allergic to maple syrup.. Will the cake still turn out/be alright if I just omit the maple syrup? And will it really affect the sweetness level?
Thanks so much!!
Aline says
I just made this recipe, omitting the cocoa (I’m in a carrot mood haha) and the maple syrup, it is absolutely AMAZING!
Thank you so much for your recipes, I love them!
★★★★★
Audrey says
Hi Aline -- thanks so much for sharing and for the lovely feedback! I'm so glad you enjoyed the cake :)
Noorul says
Hi, I just made this today halving the ingredients and filling the mixtures into a regular loaf tin. I must say the cake was amazing! The frosting was possibly the tastiest thing I've ever made. Everyone in the house enjoyed it too. I didn't have any jam so just subbed it with a bit of honey (for anyone else without jam).
One question - has anyone made the frosting in the food processor instead of blender?
Thanks
★★★★★
Audrey says
Thanks so much for the feedback, Noorul. I'm so glad everyone loved the cake :)
I have tried to make a similar frosting in a food processor. I found that the oats don't grind down as well, so it ends up being more "chunky", or with larger bits of oat in there. That's why I prefer the blender. Though if visually things are not a concern, a food processor could work too.
Eliška Rážová says
Hello, is There something I can use instead of oats to make it paleo? Thanks!!!!
Audrey says
You can try ground almonds. Alternatively, I have a similar paleo cake recipe on the blog you can use instead: Easy Raw Flourless Chocolate Cake, and this chocolate frosting.
Mandy says
Hi this cake looks amazing . I am not sure about cup measurement though . Any chance you can help me with cups to Grams ?
Audrey says
Hi Mandy,
Thank you :)
I didn't measure mine in grams. But you can use an online calculator (like this one) to get the equivalents.
Marie - Inverted Monkey says
Wow, that looks incredible. As in the most incredible recipe I have seen for any healthy baking so far, yuo are a genius!
I am so making that for my next baking experiment! Although I'm thinking I might make a smaller version and replace the apricot jam for something else in my cupboard as we never really keep that at home.
Thanks for sharing!
Audrey says
Thanks so much, Marie. The apricot jam just adds a nice flavor, sweetness, and a bit of moisture. You could do another jam or just more maple syrup instead. Enjoy it! :)
Natalia says
I don't see anything missing, but I see a gorgeous cake and can't believe it does contain carrots! I forgot when was the last time I saw a tempting cake like this one! Wow! Congratulations, Audrey!
★★★★★
Audrey says
Thanks, Natalia :) It was a fun cake to work with. It's interesting how I never know what I'll end up with when I start -- I was pleased with this one when it was finally done.
Kari @ bite-sized thoughts says
What a divine cake. I've made raw carrot cake and enjoyed raw chocolate cakes but never had the two flavours together either! I'll have to make up for lost time :)
Audrey says
Yes, who would have thought, but really good together. I've now tried it in 2 cakes, and will be making something else with the combo... :)
The Vegan 8 says
It looks stunning Audrey! I love the combo of the dark brown and pink...oh my! Just beautiful! I love that you incorporated chocolate into it. I saw a baked chocolate carrot cake version the other day (along with a 1,000 other carrot cakes lately, LOL) but never seen a raw one like this. It's so pretty!
Audrey says
Thanks Brandi! I made a baked version as well -- yet to share :) I'm into the chocolate carrot combo. You can't taste the carrots much, as compared to a non-chocolate version, but it's still quite a treat. And yes, the chocolate and roses make a pretty pair.
Natalie | Feasting on Fruit says
I saw this beauty on snapchat yesterday (so fun to see you and your pretty pups on there :)) but I never ever ever guessed it was going to be CARROT cake under all that swirly chocolate! And i definitely didn't guess RAW chocolate carrot cake! This cake is kinda made for me you know that? Oats, dates, carrots, even some extra fruitless from banana and jam--everything I love <3 I'm intrigued by the idea of white rice flour to thicken frostings too, you might have just convinced me to finally order some! This is beautiful even without that center frosting layer, and I'm sure that excess frosting wouldn't be a problem to use up ;)
Audrey says
Heh, no, no problem "using up" extra frosting over here :D But the cake did need it I feel in the center for a more balanced taste -- otherwise it's too much cake to frosting ratio. But it was still delicious and super easy to make, so I forgave myself and decided to share despite the missing center :)
Cristina says
Hey Audrey!! I just made a post about my to go green smoothie https://cristinapreisser.wordpress.com/2016/03/22/smoothie-verde-fresco/
Hope you can take a look, have a great day!
Audrey says
Beautiful color! Spinach, mango, and pineapple are one of my favorite combos too :)
Rebecca @ Strength and Sunshine says
Most unique carrot cake? ----> Audrey wins!!! Haha! This is beautiful! Carrots, oats, dates, CHOCOLATE! Pretty spectacular and it looks perfect for being RAW!
Audrey says
Thanks so much, Rebecca :) I don't think I've tasted or seen anything like this yet -- so perhaps you're right, it is unique in its own way.