This healthy carrot and beetroot raw cake is simple and foolproof to make. It doesn’t just look good – it’s also good for you and tastes great. Suitable for raw vegan, gluten-free, plant-based, paleo and general healthy diets.
It’s a variation on my Carrot cake truffles but this time I’ve made it into one cake and made it suitable for grain-free and paleo diets. What can be better than a great tastings cake that makes you feel good after a slice?
Raw Carrot Beetroot Cake Recipe
- Total time: 25m
- Yield: 16 servings
- Calories: 205 cal
Carrot Beetroot Base
- 3 cups / 450g grated Carrot
- 1 large Beetroot, grated
- 1 cup / 150g Walnuts
- 1 cup / 100g Dates
- ½ cup / 75g Raisins
- 2 cups / 120g shredded Coconut
- 1 tsp Cinnamon
- 1 tsp ground Ginger
- ½ tsp Nutmeg
- a pinch of Salt
Cashew Vanilla Icing
- 3/4 cup / 115 g Cashew nuts
- 2 tbsp Sweetener such as Maple syrup
- 1 tsp Vanilla
- 2 tbsp Coconut oil, optional
- a splash of Water for blending
- Place everything for the base apart from the carrot and beetroot and blend until they start to break down.
- Separate the base mixture into two.
- Blend half of the mixture with 2/3 of the carrots until combined.
- Blend the other half with the rest of carrots and all the beetroot.
- Melt the coconut oil and then blend all of the frosting ingredients together until smooth.
- Layer on the bases and then pour and spread the frosting.
- Place in the fridge to set for at least an hour and enjoy withing 3 days.
Raw Carrot Beetroot Cake Video Recipe
This orange and purple cake really does taste as good as it looks and all the bright colours are just from carrot and beetroot. If you are avoiding nuts then you can replace the walnuts in the base and the cashews in the topping with sunflower seeds. It also works well with a handful of pumpkin seeds in the base to give a slightly earthy flavour.
You can taste this raw cake as you make it ensure it’s to your tastes. Add more dried fruit to make it sweeter and more nuts or coconut to make it less sweet. For a lighter cake add more beetroot and carrot to up the vegetable content. Any nuts can be used but traditionally walnuts are used. In the recipe I opt on the side of caution with the spices as some like a subtle flavour, I usually add more.
As this cake is gluten free it isn’t the most firm so do press down hard when pushing in the pan. To make it more firm you can replace half of the coconut with oats and this will help to glue it together. Even without the oats it is solid enough to serve but just not on par with a normal cake – the taste and look more than makes up for it. To make this cake oil free just replace the oil in the frosting with water, it won’t set as thick but it will taste just as good.
I spent many years just eating raw food and although I no longer follow a 100% raw diet most of the cakes I make are raw as they are so simple and foolproof. No need to watch the oven or worry about something not being cooked all the way through. Raw cakes are perfect for cooks of all ability to make. Another great thing about raw cakes is they are quite dense so a small piece really will fill you up. I also find that as they are bursting with goodness you are less likely to overeat compared to traditional cakes.