Choosing Chia · by Jessica Hoffman★ 4.9
Raw Vegan Carrot Cake
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 7%
CARBS 19G35% OF CAL
3G FIBER2G OTHER14G TOTAL SUGAR
FAT 16G66% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw vegan carrot cake made with nuts, coconut, and dates, requiring no baking. Moist and flavorful with cashew-based frosting, it's a naturally sweetened indulgence.
dessertamericanbaked good⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 1/2 cups walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tsp orange zest (or lemon zest)
- 1 tsp vanilla extract
- 1 1/2 cups pitted medjool dates
- 1 cup shredded carrots
- 1 cup raw cashews, soaked in water overnight then drained
- 3/4 cup coconut full-fat coconut milk (just the cream from the top of the can)
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- pinch of salt
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 7%
CARBS 19G35% OF CAL
3G FIBER2G OTHER14G TOTAL SUGAR
FAT 16G66% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 61mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 61MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.