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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
Vegan Raw Carrot Cake with Vanilla Frosting
This vegan raw carrot cake recipe is not only healthy but also easy to make with your Thermomix® Appliance. The ingredients used are all natural and nutrient-dense, making it a guilt-free treat. The blend of cinnamon, ginger, and nutmeg adds a warm and cozy flavor to this cake.
Plus, it's moist and not too sweet, making it a perfect snack or dessert for any time of the day. Serve it with a dollop of vegan whipped cream or cream cheese frosting for a decadent twist. Give this recipe a try and enjoy the unique flavors of this vegan carrot cake!
Ingredients
Cake
- 500g carrots, ends removed, chopped into quarters
- 110g pitted dates
- 110g raw walnuts
- 60g shredded coconut
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Frosting
- 120g coconut oil
- 150g raw cashews, soaked in boiling water for 30 minutes
- 50g water
- 50g honey
- 2 tsp vanilla essence
- 30g lemon juice
Directions
Cake
- Add all carrot cake ingredients to Mixing Bowl. Mix for 30 sec/Speed 5.
- Scrape down sides of Mixing Bowl.
- Mix for a further 30 sec/Speed 4.
- Press mixture into a 20cm cake pan with removable base.
Frosting
- Melt coconut oil for 2 min/40˚C/Speed 2.
- Strain water from cashews.
- Add cashews and remaining frosting ingredients.
- Mix for 2 min/Speed 6.
- Pour frosting over carrot cake.
- Refrigerate for 2 hours or overnight.
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3 Responses
Eleni
This recipe was so yummy do you know what the calories would be in this also protein and carbs
Kathy
This recipe was so yummy do you know what the calories would be in this also protein and carbs
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Rachael
May 18, 2020
This is delicious, but I’m the only person in my household that will eat it! Can it be frozen?