Healthy carrot and beetroot raw cake with cashew cream frosting that is no bake and foolproof to make. These raw carrot cake bites don’t just look good – it’s also great for you and tastes amazing. Suitable for raw vegan, gluten-free, plant-based, paleo, whole30 and general healthy diets. Try this easy no bake healthy cake today!
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?
This orange and purple healthy cake really does taste as good as it looks and all the bright colours are just from carrot and beetroot.
If you’re 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.
Beet and beetroot are the exactly the same thing. Technically the whole plant is a beet and the beetroot is just the bulb at the end. If you buy beetroot with the green leafy tops they stay fresher for longer and the beet tops are perfect in a healthy beetroot shot.
Raw Carrot Beetroot Cake Video Recipe
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 raw carrot cake recipe I opt on the side of caution with the spices as some like a subtle flavour, I usually add more.
As this healthy 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.
Or coconut butter can be used, for an oil free cake. This is where coconut has been blended until creamy and nothing is extracted so it retains all of the coconut fibre.
I spent many years just eating vegan raw food and although I no longer follow a 100% raw vegan 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. A no bake raw vegan cake is always the most fun and low stress cake 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 and high in fibre you are less likely to overeat compared to traditional cakes.
Beetroot Health Benefits
This bright red veggie has so many health benefits:
- Low in calories but is filling so useful for weight management.
- One of the highest sources of nitrates and these help reduce blood pressure.
- Great source of folate as one cup has a third of a pregnant woman’s RDA.
- Buy with the tops to have a healthy leafy green and the bright red root.
- Beetroot is higher in potassium than bananas and this vitamin is vital for every cell in the human body.
- Studies have shown that beet juice helps athletes by increasing blood flow and oxygen in the body.
- Beet greens are higher in iron than spinach. Enjoy chopped finely in salads or in a juice.
- Beet is high in the antioxidant betanin and this has useful anti-inflammatory properties and research is being conducted to see if it helps certain cancers.
- Fresh beets will last in a sealed container in the fridge for 3 weeks or vacuum packed beets last for 6 months.
Raw Carrot Beetroot Cake Recipe
Carrot Beetroot Base
- 3 cups / 450g grated Carrot
- 1 large Beetroot, grated
- 1 cup / 150g Walnuts
- ½ cup / 75g Raisins
- 1 cup / 100g Dates
- 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 or Coconut butter, optional
- a splash of Water for blending
- Place everything for the carrot cake base, apart from the carrot and beetroot, into a food processor and blend until they start to break down.
- Separate the base mixture into two.
- Blend half of the healthy cake 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/butter 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 within 3 days.