Recipe: Raw Carrot Cake with Cashew Cream Icing

I’ve had this recipe bookmarked for a while and I finally found a reason to make it.

The Adelaide Vegans group had a potluck picnic in the Botanic Gardens to celebrate Australia Day and participants were encouraged to prepare raw dishes.

Cashew Cream Icing

2 Cups of Raw Cashews, soaked.
1-2 Tablespoon of Lemon Juice.
2 Tablespoons of liquid Coconut Oil.
1/3 Cup of Maple Syrup.
Water, as needed.


Place all ingredients except the Water into a food processor and blend. Slowly add the Water until mixture becomes smooth being careful not to add too much as this will make it sloppy. Adjust Lemon Juice to taste.

Place in a bowl and set aside.


The icing

Cake Mixture:

2 Large Carrots, peeled.
1 1/2 Cups of Oat Flour or Buckwheat Flour.
1 Cup of Dates.
1 Cup of Dried Pineapple (or more Dates).
1/2 Cup of Dried Coconut.
1/2 a Teaspoon of Cinnamon.


Cut the Carrot into small chunks.

Put all the ingredients into the food processor and pulse until the mix is in small pieces and sticks together.


The cake mix

To  assemble the cake: Put half the Cake Mixture in the bottom of a spring form pan. (I didn’t have one of these so I used a regular cake pan lined with baking paper.)

Spread about 1/3 of the Icing Mixture on top. (I put about 2/3.)

Place the Cake into the freezer until the Icing is solid. (I missed this bit because I was hurrying and made a bit of a mess of the cake; still tasted good though.)

Put the rest of the Cake Mixture on top of the Icing and press down evenly. Top with the remainder of the Icing on top then decorate with whatever you want. I used chopped walnuts (which are not raw.)


Into the fridge

Cover the cake and place in fridge to set.


On the plate

Serve and enjoy.

Verdict: Very yummy and quite simple to make, even though my having to make the Cake Mixture in 3 batches due to the size of my processor. I wasn’t paying enough attention a accidentally skipped a step, ruining the presentation and I put too much water in the Icing and not enough Lemon, but despite all this it tasted awesome and the others at the picnic all loved it. Would definitely make again.

Restaurant: Sarah’s Sisters Sustainable Cafe

Sarah’s Sisters is a small vegetarian cafe in the seaside suburb of Semephore. I went there on a whim with my omnivore mum who was visiting from Victoria. We had a hard time finding the place even with the exact address and a GPS. It’s a tiny place wedged between a physio and a garden centre. The main dining area is beautiful as it backs onto the garden centre, right near the water features. Bliss.

The cafe itself is rather eccentric. Mismatched chair and tables, random art (some for sale, some not) and many strange things hanging from the ceiling.


Random stuff hanging from the ceiling

The menu is handwritten, and hard to read. There aren’t many vegan options which was a disappointment.

Mum got the mushroom filo with salad, which is vegetarian. She said it was “yummy”, “hot”, the salad was “vinegary” and that it couldn’t done without the cream sauce.


Mushroom filo with salad

I had the mushroom baguette (vegan version). The mushrooms were surprisingly cold, obviously having been cooked then refrigerated. The chutney was very sweet and all located in the corner of the bun. The salt seems to have been forgotten until the last minute as it was all on top of the lettuce.


Mushroom baguette

Food: Average. It tasted fine but it’s nothing to write home about. On a side not I was disappointed to find that none of the desserts at the cash register were vegan. 2/5

Setting: Lovely. 4.5/5

Service: Good, quiet and unfortunately a little bit creepy. I think the owner (?) was going for attentive but due to his social awkwardness it just came over as uncomfortable. 1/5

Overall: Fantastic setting, once you find the place, but not somewhere I would go out of my way to return to. 2/5

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