Your whole food, plant-based life.

Carrot Zucchini Raw Vegan Cake

I have been wanting to post a raw carrot cake recipe for years. Seriously, years. For some reason, I never got around to it until today. Of course, it couldn’t be a straight up carrot cake, I had to mess with it. Zucchini is available in abundance right now so I decided to throw that in the mix. The addition of diced pineapple adds a wonderful sweetness and a pop of flavor. I have even included baking instructions for those who do not have dehydrators but do not care if it is raw and having a vegan cake is enough. It is a new world around Rawmazing!

 

Raw Carrot Zucchini Cake @Rawmazing.com Raw Carrot Zucchini Bars @Rawmazing.com

 

I have been wanting to post a raw carrot cake recipe for years. Seriously, years. For some reason, I never got around to it until today.  Of course, it couldn’t be a straight up carrot cake, I had to mess with it. Zucchini is available in abundance right now so I decided to throw that in the mix. The addition of diced pineapple adds a wonderful sweetness and a pop of flavor. I have even included baking instructions for those who do not have dehydrators but do not care if it is raw and having a vegan cake is enough. It is a new world around Rawmazing!

My favorite part of this recipe is the frosting! You can throw just about anything that compliments the cake into it. I used walnuts, dried cranberries, and coconut. You could easily substitute with pecans, raisins, just about any dried fruit or nuts that go with carrots. I choose to sweeten mine with orange and maple but you could go the route of cinnamon if you wish.

 

Raw Carrot Zucchini Cake @Rawmazing.com Shaping the cake layer in the ring.

Raw Carrot Zucchini Cake @Rawmazing.com

Ready for dehydration

You can make 2, 4 1/2 – inch cakes or 1, 8 – inch cake. You can also shape individual bars if you wish and frost them. Have fun with this recipe…it is very adaptable.

Note: If you do not have a dehydrator and wish to make these in the oven, you can bake at 200 degrees for 25 minutes, turning over once during baking. They will not be raw.

 

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29 Comments

  1. Grace wrote on August 28, 2016

    Hi……I’m allergic to cashews and pistachios and am saddened that most of the creamy delicious recipes require one or the other. Are there other nuts that can be substituted, especially for the cashews?

    Thanks! Grace

    Reply
    • Susan wrote on August 29, 2016

      Hi, Grace, Pine nuts and macadamia nuts can work. It will just be a little different. Cheers!

      Reply
      • Grace wrote on August 29, 2016

        Thank you so much, Susan! And thank you especially for the prompt response. I’ll try this with on of those. And thank you also for your cookbook….I’m loving it. 🙂

        grace

        Reply

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