Dreamy Raw Vegan Carrot Cake

Ask anyone around our office what their favourite cake is and it's a resounding cry for Carrot Cake (except for Karl). So we took that old fashioned goodness and made it well... good!

This beautiful, flavoursome, creamy and wholesome version has no refined sugar added and is a great Vegan alternative.

By adding in our Certified Organic Maca Powder, we increase the earthy flavours and add some mood-boosting flavonoids.

Easy to make and topped with a silky cashew and maple frosting, this could make a great healthier choice to whip up for any occasion.

Dreamy Raw Vegan Carrot Cake


20 dates (dried dates) OR 10 Medjool dates
1.5 Cups shredded carrots
2 Tbsp of desiccated coconut
1 tbsp of Morlife Maca Powder
2 Tsp cinnamon
2 Tsp fresh grated ginger (or ginger extract)
1 Tsp salt
1/2 Tsp vanilla extract
1 Cup coconut milk (or any other milk of choice)
1.5 Cups oat flour (or ground oats)
1 Cup of almond meal
1/2 Cup of walnuts

1 Cup raw cashews
1 Cup coconut cream
4 Tbsp rice malt syrup
Walnuts and cinnamon to top

1. Let the cashews soak in boiling water for 25 mins.
2. In a Food processor, mix all of the base ingredients - except for the Oat flour and Almond meal, until combined.
3. With a spoon mix in the Oat flour and Almond meal to the mixture.
4. Press the dough into a springform tin and chill in the freezer while making the frosting.
5. In a food processor or blender, add the cashews, coconut cream, and rice malt syrup until the mixture is smooth.
6. Pour the frosting over the cake. Freeze for at least 3 hours then add walnuts and cinnamon before serving.


Maca Powder