Raw Carrot Cake “Cheese”cake

Vacation begins as soon as I finish this post!

We’re heading out on our first excursion today to Jhonston Canyon, one of the prettiest places in the mountains; if you ask me!

But first, to the dessert I made for us last night after our ribs + potato salad.

Warning: this is more like a meal than a dessert. Marco and I were able to polish off our cups, after about an hour of nursing them.

You just can’t stop eating it once you start.

I picked up 2 mini springform pans at Sears earlier this week, but underestimated how much this mixture would make. I improvised by using a couple of my verrine cups for the remaining ingredients. And thankfully, it worked perfectly!


Raw Carrot Cake “Cheese”cake
Author: 
Cuisine: Vegan, Gluten free, Grain free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4 – 3″ cakes
 
A raw carrot cake, sweetened with dates and apricots and topped with a cashew vanilla cream “cheese” Inspired by: End of the week detox carrot cake + my cashew glaze
Ingredients
Cream “cheese”
Carrot cake
  • 2 cups shredded carrot, unpeeled [about 4 carrots]
  • ½ cup medjool dates, pitted [about 8 dates]
  • ½ cup raw walnuts, divided
  • ⅓ cup dried apricots [about 10 dates]
  • ½ cup raisins, divided
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
Instructions
  1. To be made the night before you plan on eating it.
  2. To make the cream “cheese”: line a 4 cup glass container with cheese cloth. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth. Pour the mixture into the container so that the mixture is over top of the cheese cloth. Cover and leave on the counter overnight. In the morning, remove the lid of the container, pinch the sides of the cheese cloth together and lift cream cheese mass out of the container to allow the liquids to drain from the bottom. Place cream “cheese” into food processor bowl, add powdered coconut sugar and vanilla and process until smooth.
  3. To make the cake bottom: place dates, apricots, cinnamon, nutmeg, and allspice in a food processor and pulse until pureed but still chunky. Add in remaining ingredients and pulse until combined.
  4. Bringing it all together: add in remaining divided ingredients (walnuts and raisins) to the cake mixture for a bit of texture. Separate the cake mix among 4 – 3″ spring form pans, no need to oil or line. Press the mixture firmly to the bottom. Top with cream “cheese”, cover with plastic wrap and place in the freezer for at least 2 hours.

View Nutritional Information (once on page scroll down)

I’m so happy there are still 2 of these in the freezer!

I will however, cut it up into a couple of pieces and enjoy it in small doses.

Okay, off to the gym before we head to the mountains. I’m gonna miss you guys. But, we have some great guest bloggers coming at you starting tomorrow!

Have a fantastic week, I’ll see you all on Monday!

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Comments | Leave Your Comment

  1. I have a question about “overnight,” as depending on what time of day one makes the recipe, that could be a much longer time. So… if I make the cheese part in the early-ish morning, would it be ready maybe in about 8-10 hours? That would give me all day to find some cute little dishes for serving them. :-) Or… I like the idea of making them into bars, but love the dishes you showed – makes it look elegant.

    • Hi Cat – I’d say that “overnight” is about 12 hours. I hope that helps :) Also, I’ve made these a couple of times and wine glasses work well, too!

  2. Are you supposed to cover the cream cheese mixture with the cheesecloth to sit overnight on the counter or just some plastic wrap? Sorry if it seems obvious.

    • Hi Kyle – I just updated the recipe to make it a bit clearer. Thanks for noticing it :)

  3. An awesome recipe, which I’ve followed successfully and enjoyed tremendously. Thank you!

    I’d be really interested to know if using different nuts, such as blanched almonds, walnuts or macadamias would result in a very different outcome. Any thoughts?

    • Hi Ben – glad you liked the recipe. I’ve only ever made the cheesecake with cashews, but I bet you could get away with trying macadamias. I like cashews because their creamy, but macadamias sort of have the same consistency. I’d love to know how it works out when you try it!

      • Thanks for the encouragement, I’m going to do just that!

        I’ve also thought about baking the base in order that it is hard and a bit crunchy rather than soft yielding and t but that would bring the downside of reducing the micro and phyto-nutrient levels. Also, it is terrific just as it is.

  4. OM-GOSH!!! This looks AMAZING!
    I’ve been wanting to try some raw desserts for a while now.

    self taught vegan, up till recently = choc/sweets deprived! …..i know right! Crazy!?!?!? Had never heard of or been introduced to the world of cacao and the idea of vegan desserty-AWESOMEness untill i went to a vegan potluck picnic. CHANGED MY LIFE! Haha (for the better?).

    The raw cheese cake idea totally rocks-my-socks! But most recipes i find (for vegan sweets in general) inckude coconut….REALLY not a fan :(
    Do you have any ideas for ways to substitute in others things?

    Thanks! P.S – your site = simply amazing!
    Take care :)

    • Hi Alex, good for you for navigating your way through the vegan lifestyle. Coconut is a huge part of raw vegan ‘cooking’ but I’m sure there are ways around it. It really depends on the recipe, though. Coconut is used for it’s creamy factor, cashews tend to be a good substitute, so I would start there. Good luck!

  5. In the cake bottom recipe, it says that the raisins and walnuts are supposed to be divided. Do half go in the cake and half for garnish?

    • Half get processed with the dates and such and the other half get thrown if afterward for texture. Thanks for catching that!

      • Thanks. Also, there is no salt listed with the other ingredients but it is mentioned in the instructions.

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