Carrot & Orange Cake With Cashew Cream Icing

The first time I tasted a truly exceptional carrot cake, it wasn’t baked, but rather a revelation of raw ingredients harmonizing in a symphony of flavor. It was at a potluck many years ago, hosted by a friend deeply invested in the raw food movement. I remember being skeptical, thinking a raw carrot cake couldn’t possibly compete with the traditional, warmly spiced version I adored. One bite, however, and I was utterly converted, struck by the vibrancy of the carrots, the nutty depth, and the ethereal, melt-in-your-mouth icing. It was a completely different, yet equally satisfying, experience.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 8-12 hours (dehydrating option)
• Total Time: 2 hours 35 minutes (including setting time)
• Servings: 12
• Yield: One 8×8 inch cake or individual cakes
• Dietary Type: Raw, Vegan, Gluten-Free, Dairy-Free

Ingredients

FOR THE CAKE

• 3 cups carrots (finely grated)
• 2 cups pecans (ground in a food processor)
• ¼ cup dried apricot (chopped rough and unsulpherated please)
• 1 teaspoon ground nutmeg
• 1 ½ teaspoons mixed spice (see mixture below in the directions)
• 1 cup dates (soft and made into a paste)
• ½ cup orange juice
• ½ teaspoon celtic sea salt
• ½ teaspoon lemon zest (you could use lime or orange)
• ½ cup desiccated unsweetened coconut

FOR THE CASHEW CREAM ICING

• 1 ½ cups raw cashews
• ½ cup filtered water
• 2 tablespoons agave syrup
• 3 tablespoons cocoa butter or 3 tablespoons coconut butter
• 1 tablespoon organic vanilla extract
• ¼ teaspoon celtic sea salt

Equipment Needed

• Food Processor
• Stand Mixer (optional, can mix by hand)
• 8×8 inch glass pyrex dish or individual cake molds
• Refrigerator
• High-Speed Blender (such as a Vita Mix)
• Dehydrator (optional, for dehydrating the cake)
• Dehydrator sheet (if dehydrating)

Instructions

1. First, prepare the mixed spice blend. This will add depth and warmth to your cake. To create the mixed spice, combine: 3 tablespoons cinnamon, 1 teaspoon each of ground cardamom and caraway, and ¼ teaspoon each of nutmeg, ginger, and cloves. Set aside.

2. Next, prepare the date paste. If your dates are hard, soak them in the orange juice for about 20 minutes. If they’re still not soft after 20 minutes, continue soaking until they reach a soft consistency. Once softened, process the dates in a food processor until you have a smooth date paste. The softness of the dates is crucial for the cake’s texture.

3. In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), slowly mix all the cake ingredients: grated carrots, ground pecans, chopped dried apricot, ground nutmeg, mixed spice, date paste, orange juice, celtic sea salt, lemon zest, and desiccated unsweetened coconut. Mix until everything is thoroughly combined. Be gentle and avoid overmixing to maintain a good texture.

4. Shape the mixture into individual cakes or press it evenly into an 8×8″ glass Pyrex dish. Ensure the surface is relatively smooth.

5. Place the cake in the refrigerator and let it set up for at least 2 hours. This allows the flavors to meld and the cake to firm up. Alternatively, for a drier, chewier texture, you can dehydrate the cake.

6. Dehydrating Option: Place the cake on a dehydrator sheet and dehydrate for 8-12 hours at 115°F (46°C). Check for doneness by pressing lightly on the surface. It should feel firm but not rock-hard.

7. While the cake is setting, prepare the cashew cream icing. In a high-speed blender, combine the raw cashews, filtered water, agave syrup, cocoa butter (or coconut butter), organic vanilla extract, and celtic sea salt.

8. Blend all the icing ingredients until completely smooth and creamy. This might take a few minutes, depending on the power of your blender. Stop occasionally to scrape down the sides of the blender to ensure everything is incorporated.

9. Place the frosting in the refrigerator to thicken up. This will make it easier to spread. Chilling for at least 30 minutes is recommended.

10. Once the cake has set and the frosting has thickened, ice the carrot cake. You can ice the entire cake at once or add a little frosting to each individual slice.

11. Garnish the cake with a sprinkle of ground nutmeg for an extra touch of flavor and visual appeal.

Expert Tips & Tricks

• For an extra burst of citrus flavor, consider adding a tablespoon of orange zest to the cake batter.
• If you prefer a sweeter cake, you can increase the amount of agave syrup in the icing, but remember that dates also add sweetness to the cake itself.
• Don’t skip the soaking step for the dates if they’re not soft. Soft dates are key to a smooth and cohesive texture.
• If you find your cashew cream is too thick, add a tablespoon of water at a time until you reach the desired consistency. If it’s too thin, add a few more cashews and blend again.
• Feel free to experiment with the spices. A pinch of ground cloves or allspice can add a wonderful warmth.

Serving & Storage Suggestions

Serve the carrot and orange cake chilled for the best texture and flavor. Garnish each slice with a sprinkle of ground nutmeg or a few chopped pecans. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for longer storage, up to 2 months. Thaw in the refrigerator before serving. This cake is best served cold, so there is no need to reheat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340 kcal	N/A
Total Fat	26.9g	41%
Saturated Fat	6.8g	34%
Cholesterol	0mg	0%
Sodium	172.5mg	7%
Total Carbohydrate	24.2g	8%
Dietary Fiber	5g	19%
Sugars	13.6g	N/A
Protein	5.3g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a nut-free version, substitute the pecans with sunflower seeds or pumpkin seeds.
• If you don’t have agave syrup, maple syrup or honey can be used in the icing (though using honey would make it non-vegan).
• For a different citrus flavor, try using lime zest instead of lemon or orange zest.
• Add raisins or cranberries to the cake batter for extra sweetness and chewiness.
• Experiment with adding a tablespoon of chia seeds to the cake batter for added nutrients and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this cake without a dehydrator?
A: Yes, absolutely! The dehydrator provides a slightly drier, chewier texture, but the cake is delicious simply set in the refrigerator for at least 2 hours.

Q: Can I use pre-ground spices for the mixed spice blend?
A: While it’s best to use freshly ground spices for the most potent flavor, pre-ground spices will work in a pinch. Just be sure they’re not too old.

Q: Is it necessary to use organic ingredients?
A: While not essential, using organic ingredients is recommended to avoid pesticides and ensure the purest flavor, particularly for the carrots and citrus zest.

Q: Can I substitute the cocoa butter in the icing?
A: Yes, you can substitute it with coconut butter. Keep in mind that the flavor profile may be slightly different, with coconut butter imparting a more pronounced coconut taste.

Q: How do I prevent the cashew cream from being grainy?
A: Use a high-speed blender and soak the cashews for at least 2 hours before blending, or even overnight. This softens them and helps create a smoother texture.

Final Thoughts

This Carrot & Orange Cake with Cashew Cream Icing is more than just a dessert; it’s a celebration of vibrant, raw ingredients transforming into something truly special. Its bright citrus notes and warming spices provide a delightful balance that will leave you feeling nourished and satisfied. I urge you to try this recipe and discover the magic of raw desserts for yourself. Don’t hesitate to share your own creative variations and feedback – I’m always eager to hear how you make it your own! Pair a slice with a cup of herbal tea for a delightful treat!