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

Vegan, Gluten free, Grain free, Dairy free, Sugar free, Yeast free, Corn free

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”

  • 1 1/2 cup raw cashews, soaked in water for 4-6 hours
  • 2 tablespoon coconut oil
  • 1/2 cup non-dairy milk
  • 4 teaspoon apple cider vinegar
  • 2 teaspoon lemon juice
  • 1/4 cup coconut/coconut sugar, ground fine – I used a coffee grinder
  • 2 teaspoon pure vanilla extract

Carrot cake

  • 2 cups shredded carrot, unpeeled [about 4 carrots]
  • 1/2 cup medjool dates, pitted [about 8 dates]
  • 1/2 cup raw walnuts, divided
  • 1/3 cup dried apricots [about 10 dates]
  • 1/2 cup raisins, divided
  • 1/2 cup shredded unsweetened coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Directions

To be made the night before you plan on eating it.

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.

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.

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.

Makes 4 – 3″ cakes.

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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  1. yessss, carrot cake! How fitting ;) This looks phenomenal. I’ve never had a raw cheesecake; I’m always a little worried it will taste like real cheesecake (which I hate) but since I’m sure it’s way better I think it’s high time I gave it a shot. And a carrot version could be no more perfect ;)
    Happy travels!

  2. These are mouth-watering gorgeous! Carrot cake is my favorite (next to chocolate cake :) ). I see a lot of recipes using dates a sweeteners. I like them, but is there a lower sugar/less sweet option to sub half of them with? I’m guessing I can’t just leave a few out to make it less sweet due to the binding qualities?

    • I’ve had success before in subbing golden raisins for dates and the recipe came out much less sweet. Not sure what the date to raisin ratio would be though.

    • You’ll need something like dates to hold things together. I really didn’t find these cakes overly sweet. You could try less dates and more apricots, I’ve always found them to be less sweet tasting. Medjool dates though are naturally far less sweet than honey dates (not too sure what types of dates you use)

  3. ohh yum I love the idea of raw carrot cake this looks delish, have a wonderful vaca :)

  4. looks awesome!

    I have raw vegan cheezecake

    And I have no bake vegan carrot cake/oatmeal raisin bites

    I need to combine them OR just make your fabulous recipe. I love that the cheezecake layer is so THICK! Yes please! :)

    • No way?! What are you doing there? I love Canmore. We stopped there on the way. If you’re looking for good places to eat, Iron Goat Pub and Grill on the east side of canmore is DELICIOUS! They can make anything on the menu gluten free (if you’re into that). It’s a fantastic place!

  5. Ok – this is what’s up! Seriously, you’ve completely won me over with this recipe – Just beautiful!!! Oh and as a side note, my mom is addicted to you FB fan page (I know, it’s somewhat stalkerish) – It’s like everyday I get an email with a screen grab of one of your recipes, saying ‘send me the link for this!’… haha – she pretty much loves you as well :)

    • You’ve made my day with this comment, Callie. That’s SO sweet :)

  6. I just found your blog and oh my, I LOVE it!! Your recipes are so amazing. I added you to my Google Reader and I can’t wait to read more.

  7. thanks for the carrot cake recipe…just printed off the cake portion…won’t be doing the ‘cream’ portion…i’ve been trying out many raw recipes, but don’t have any other takers in my house so i have to hold off making either the full amount or ‘just the cake’….

    • Sounds like a fair compromise! Let me know how it goes, Eva :)

  8. So I have been loving the recipes on your site. My girls (5 and 6) are dairy, corn and gluten free and I am gluten free- so the ideas have been great.

    I just made the carrot cheese cake today and we are eating it frozen, as bars. I did not tell the girls about it (as my youngest has a thing about carrots)- so I just cut up the bars and put it into a bowl for a snack for them.

    They first were surprised that it was frozen- then they asked what it was. I asked them, what do you think it is? My youngest just took a bite and said – Mummmmm. then my oldest said “carrots!!” My youngest gave a funny face- then said “I like THESE carrots”- and then they trotted off eating their carrot cheesecake bars :)

    jenetta

    • That’s great, Jenetta! “I like THESE carrots” haha too cute. I’m glad your family liked them! I love the idea of making them into bars. I’ll have to try that next time :)

      • the bars worked great- especially frozen- and I think it was a bit simpler (plus I didn’t have mini springform pans)

        jenetta

  9. Oh. My. Gosh.
    Why have I not discovered this post (and this blog!) sooner? I am a carrot cake FANATIC, and my goal in July, once returning home from studying abroad in France, is to get into raw desserts, so I think this may just have to be the first one. :D
    Adding you to my blogroll!

  10. My husband and children, and I, loved the carrot cheesecake. Although, I do agree that the carrot cake is a little too sweet. I think next time I will attempt to modify a little to cut the sweetness, but the cheesecake was phenomenal. Thank you for sharing:)

  11. I’m finally going to make this beautiful cheezecake this weekend, and I was wondering–I don’t have any coconut oil on hand. I can go buy some, but I was wondering if there were a possible substitute I could use instead, such as almond butter. Or do you recommend the coconut butter hands down? I’ve never tried it before, so I have no idea what to expect, I suppose. I know how much so many other foodie bloggers love it! Let me know your thoughts! :)

    • The coconut oil hardens the cheesecake mix. It’s not 100% needed, the mix won’t be as hard as it was with mine, but I think it’ll still taste great! I would make it in small serving dish vs. the spring form pan. Because it wont be as hard, you may have issues removing it. Also, coconut oil is the oil from coconut (like olive oil from olives) and coconut butter is just ground coconut. You mentioned both, so wanted to explain just in case. Good luck!!

        • If you use arrowroot it will just thicken, not harden. Hmm you could try it! Honestly, if you refrigerate/freeze it you should be okay without the oil or powder.

  12. 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.

  13. 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!

  14. 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.

  15. 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 :)

  16. 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!

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