Raw Chocolate Carrot Cake

Carrot cake with a chocolate twist. Packed with fruit and veg, this raw chocolate carrot cake really is the ultimate afternoon treat. With a hint of cacao in the base and creamy cacao butter in the frosting, we think this version is even more scrumptious than the original.

This Raw Chocolate Carrot Cake is: Vegan, Gluten-free & Refined sugar-free

Makes: 8


300g / 3 - 4 medium carrots, grated + squeezed
150g (1 ½ cup) walnuts
80g (1 cup) desiccated coconut
12 medjool dates, pitted
2 tbsp CHOC CHICK mandarin cacao powder
A handful of raisins
1 tsp vanilla bean paste
1 tsp cinnamon
½ tsp mixed spice
150g (1 cup) cashews
60ml (¼ cup / 24 beans) CHOC CHICK cacao butter, melted
60ml + 2 tbsp (¼ cup + 2 tbsp) water
1 tbsp maple syrup
1 tsp vanilla bean paste


Put the walnuts into a food processor and blend until crumbly.
Add in the coconut, dates, cacao powder, vanilla, cinnamon and mixed spice and blend again before adding in the carrot and raisins. Pulse a couple of times.
Divide the mixture into 8, approx. 80g each and press into silicone mould (we use 2 x 6 cylinder 70ml moulds)
Place in the freezer to firm up.
Whilst the carrot cake is in the freezer, put all of the ingredients for the frosting into a blender and blend until smooth and creamy.
Spoon 1-2 tbsp of frosting over each carrot cake.
Sprinkle over a couple of walnuts over each, then place in the fridge (or freezer) and allow 3-4 hours to set.
Serve with a sprinkle of orange zest (optional).

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