Raw Carrot Cake “Cheese”cake

By September 13, 2017

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
Recipe type: 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
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
  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!

This entry was tagged: carrot, carrot cake, cheesecake, cream cheese

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a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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