I saw these on Instagram and had to try them! Before I became vegan and gluten-free, the only cake I really liked was carrot cake. This raw version from Charley’s Health comes pretty close and were perfect for our family visit with the littles.
I made some small adjustments: I used walnuts instead of pecans (I’m sure you can use seeds if you need to avoid nuts) and used half as much maple syrup in the frosting and they were perfect. Just sweet enough. I also used a little squeeze of fresh orange juice as well as the zest as the mixture was a little dry to manipulate – our medjool dates were quite hard so they were soaked in a little orange juice while everything else was prepared. I also used plain yogurt with a few drops of vanilla extract added as we couldn’t find vanilla yogurt. You could add a few drops of fresh orange juice instead.
The only thing I would point out is that this recipe makes a small amount, the slices are bite-sized – you wouldn’t want to eat more than a couple, they are very satisfying, but if you have visitors you would probably want to double the recipe.
There is no refined sugar, they are vegan and gluten-free. The base is done in the food processor and then frozen before mixing the yogurt and maple syrup for the frosting.
We made the base the day before and put in the freezer, the frosting was made next morning just before our little munchkins arrived. They keep well in the freezer (the slices, not the munchkins!).
As always, measurements are approximate and you may need to adjust to your own tastes and equipment.
Excuse the awful photos, there was no natural light – the sky was getting ready to send down a deluge – and I had to take them quickly before they were scavenged!
Copyright: Chris McGowan