Everything you love about classic carrot cake, right down to the creamy frosting, but makeover with a heap of chocolate. Chocolate is a great flavor addition to the classic carrot cake.
This Chocolate Carrot Cake is an epic twist on a classic, and you’ll love the unique flavor of this chocolate carrot cake. Everything is better with chocolate, right? And this Chocolate Carrot Cake is no exception. I added chocolate to carrot cake in every component. Raw cacao powder in the cake, filling, and cacao in the banana-cashew frosting. Super simple idea, and equally easy execution (just add cacao powder), but it makes for an extremely unique carrot cake!
This cake works so well. It tastes more like a chocolate cake than a true carrot cake, so it’s more along the lines of a “hidden vegetable” dessert than one where the produce really shines. If you process the carrots finely, you’ll barely even notice they’re there. If you didn’t know they were there, you probably wouldn’t immediately guess that they were.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. This Chocolate Carrot Cake is…
Satisfying and simple to make
Rich in chocolate flavor
Lightly spiced
Raw Vegan
and Oh, so delicious! Dehydrated apple and carrot juice pulp is the secret ingredients.
- For the base
- ¾ cup dehydrated apple juice pulp
- ¾ cup dehydrated carrot juice pulp
- 2 carrots
- half inch fresh ginger, peeled
- 1 red apple, peeled
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch pink himalayan salt
- 2 tablespoon coconut nectar
- 3 tablespoon raw cacao powder
- ¼ teaspoon nutmeg
- few drops orange essential oil, optional
- ¼ cup freshly squeezed orange juice
- ⅓ cup shredded coconut
- ¾ cup walnut
- For the filling and frosting
- 2 ripe banana
- 2 tablespoon coconut nectar
- ¼ teaspoon vanilla extract
- ¼ cup nut milk
- 2 tablespoon raw cacao powder
- ½ cup soaked cashew
- ½ tablespoon sunflower lecithin powder
- 1 tablespoon coconut oil
- Add chopped carrots, apple, ginger in the food processor and process approximately 60 seconds.
- Add in the remaining ingredients (except walnut pieces) and process until well combined. Next add in the walnuts and pulse together until evenly combined.
- The easiest way to shape the cake layers is to use a 4-inch in diameter by 3-inch deep round cake pan as a guide. So, divide the cake mixture in three(two used for the layers, the third used creating bliss balls for the top of the cake), and press it into a parchment paper-lined pan. Make sure the sides are even and the top is leveled. Place the cakes in the freezer for a few hours to set.
- Place the soaked cashews in a high-speed blender along with the frosting ingredients and blend until very smooth. Transfer the mixture into a bowl and place in the freezer for an hour to harden.
- Place the first cake layer on the bottom of the cake pan, spread a thick layer of frosting over cake layer.Top with the second cake layer. Place back in the freezer for a few hours (about 2 - 3 hours) to set. Once the cakes set carefully remove from the pan.
- The cake should be completely frozen! Start decorating with frozen cake by using a turntable cake stand. Spread a small dollop of frosting on your cake board, and put your cake on the board. Place the cake on the turntable, and scoop frosting on top. By using an offset spatula spin the cake on the turntable and spread the frosting outwards creating a flat and smooth top. Then add globs of frosting to the sides of the cake and using your offset spatula or the flat side of an icing comb gently scrape the frosting into a thin layer while turning the cake. Chill the cake in the refrigerator for 30 minutes, then repeat with another, thicker layer of frosting. Chill in the refrigerator for an hour or until ready to serve. Decorate and enjoy!
Other Carrot Cake Recipes You Might Like
Carrot Cake Balls, Carrot Cake Ice Cream Sandwich, Carrot Cake Squares, Carrot Cake
THINKING OF TRYING THIS RECIPE?
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▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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