A delicious raw vegan carrot cake recipe that is made with protein powder. Each slice is only 275 calories and packs 10 grams of protein!
I created this raw vegan carrot cake recipe when I was attempting to remake some high protein carrot date balls that I made previously. I got some of the ingredients and quantities off and this delicious high protein raw vegan carrot cake was born instead!
If you love raw vegan treats then make sure to check out my coconut almond dates balls! Or if its easy vegan cakes with healthy ingredients that you love, then make sure to check out my most popular vegan cake recipes: this 2 ingredient chocolate cake made with apples or this 3 ingredient cake made with sweet potato.
Why You'll Love This Recipe
This recipe is a little bit different to other raw vegan carrot cake recipes because it is made with protein powder. I personally love this about this cake. I love to have a sweet treat after my lunch and it's great that you can enjoy this delicious sweet treat and it's still kicking protein goals too!
Ingredients
To make the raw vegan cake you will need:
- 2 carrots
- 12 medjool dates
- ½ cup vanilla protein powder
- ½ cup almond flour
- ¼ cup maple syrup
- ⅓ cup raw cashews
- ¼ desiccated coconut
To make the icing you will need:
- 1 cup raw cashews
- 120ml coconut cream
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
For step by step instructions on how to make this high protein raw vegan carrot cake you may refer to the instructions at the end of this blog post.
Expert Tips
Here are some of my suggestions to keep in mind when making this high protein raw vegan carrot cake:
- The food processor will likely need to be stop / started when making the cake to ensure everything is mixed evenly. Scrape down the sides as need and distribute the mixture as needed.
- Similar to the cake, the icing will likely need to be stop / started to ensure an even and smooth consistency is met.
- Soaking the cashews for the icing is recommended for at least 30 minutes to 1 hour. The longer the cashews are soaked the easiest it is to achieve a smooth icing consistency.
- This raw vegan carrot cake is best served cold! Keep in the fridge until serving or you can freeze as per the instructions below.
Can I freeze the high protein raw vegan carrot cake?
Yes you can freeze the cake. It will last in the freezer for up to 1 month. Let it defrost for 10 to 20 minutes before enjoying. This cake is best served cold. I think freezing it is a great idea for this reason!
What if I don't want to add any protein powder?
You can substitute the protein powder for an equal amount of almond flour instead. Whilst the protein content won't be as high without protein powder, almond flour is still naturally high in protein and a good source of protein.
NOW LETS (NOT) BAKE!!
Discover your new favourite raw vegan dessert with this easy high protein raw vegan carrot cake recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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High Protein Raw Vegan Carrot Cake
Ingredients
- 2 carrots
- 12 Medjool dates
- ½ cup vanilla protein powder can be substituted for more almond flour
- ½ cup almond flour
- ¼ cup maple syrup
- ⅓ cup raw cashews
- ¼ cup desiccated coconut
Icing
- 1 cup raw cashews
- 120 ml coconut cream
- ½ juice of, lemon
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Begin by soaking cashews in boiling water, then set them aside. These are for the icing that will be made after the cake.
- Peel and shred the carrots, and remove the pits from the dates. In a food processor, blend the cashews until smooth. Add the dates and blend again. Incorporate the protein powder, almond flour, maple syrup, and desiccated coconut, blending until a sticky mixture forms. Line a dish with crinkled baking paper, press the carrot cake mixture into it, and refrigerate whilst making the icing.
Icing
- After soaking the cashews for 30 minutes to an hour, drain and add them to a blender. Pour in coconut cream, lemon juice, vanilla extract, and maple syrup. Blend until creamy and smooth.
Assemble the cake
- Pour the icing over the top, spreading it evenly. Refrigerate the cake for at least an hour to allow the cake to set. For a firmer consistency, you can also freeze the cake. Best served cold!
Bri says
It doesn't necessarily taste like "carrot cake" but it sure is tasty. I especially love that it uses protein powder! I froze my cake and ate it straight from the freezer / frozen and it was yum! Thanks for the recipe.
Georgia Papas says
thanks Bri! yes I love to eat mine frozen too. I'm glad you enjoyed the recipe 🙂
Georgia