Raw ‘Carrot Cake’ Style Cheesecake

Slide1

I have been meddling around for the last couple of years with raw desserts and such like.  I confess I have no desire whatsoever to go on a raw vegan diet, I love my cooked food and know I would just miss it far too much.  BUT, that said, I am a believer in the old adage ‘Variety is the Spice of Life’ – and I do love aspects of raw food, in particular raw desserts, dips, and sauces (which I marginally heat up).  However, I don’t like cold soups, or other food that in my mind, and out of personal preference, I couldn’t stomach cold, such as pizza.  But that is not what this is all about.  This is about embracing aspects of raw vegan recipes with some adjustments that suit my palette. This summer it’s going to be a combo of dishes, mostly healthy, all vegan, a few naughty ones (always) – and all about feasting on, and embracing, what Mother Nature has to offer us. Intended for our culinary pleasure, and to infuse our senses with a huge sense of well-being.  That is the entire ethos of Mouthwatering Vegan.

This amazing cheesecake, with it’s two-layered filling, is simply beyond delicious – a sensational and wonderful dessert for spring or summer, with the most decadent of base.  Raw desserts tend to be quite rich, so I prefer to make mine in small quantities. You will enjoy this thoroughly, especially if you miss carrot cake, but don’t want the hassle of baking, and prefer a healthier treat.  Unique & Fabulous – Enjoy and let me know how yours goes !

Note :-  I like my crust/base thick, and it really works with this recipe, if you prefer yours otherwise adjust accordingly.

Serves 4

Slide3

INGREDIENTS FOR THE BASE

1 medium sized sweet carrot, finely grated, or if you have a high-speed processor, use that with the rest of the ingredients to follow

1 Tbsp oats

2 Tbsp desiccated (shredded) coconuts (available here in the US or UK)

1 Tbsp sultanas

3 medjool dried dates (rinse in warm water to hydrate a little)

2 tsp sunflower seeds (good brands in the US or UK)

2 tsp pumpkin seeds (good brands in the US or UK)

a pinch of Himalayan salt (US or UK)

2 Tbsp soft extra virgin coconut oil (melted preferably) (US link or UK)

the zest of ½ an orange or lemon

¼ tsp ground cinnamon

 Slide4

METHOD

  1. Use a 4 inch springform pan (order from here in the US, or here in the UK), and grease it thoroughly with coconut oil.
  2. Meanwhile, first process the dates in your food processor, followed by the other dried ingredients, until you have a thick crumb base.
  3. Then add the coconut oil, and pulse until it a ball is formed.  Do NOT over process- you should still be able to see pieces of nut, carrot, oats and seeds – this is important.
  4. Now, with clean hands, press this mixture into the bottom of the tin. You will have more than enough for a nice thick base (eat the rest if there is a little extra – it’s good for you !).  Now place the base in the freezer while you make the fillings.

INGREDIENTS FOR FILLING NO. 1

3½ oz (100g) pre-soaked cashew nuts, drained

1 Tbsp raw coconut sugar (US or UK), or other sweetener of your choice (use more if you prefer)

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) extra virgin coconut oil (US link or UK)

3 Tbsp (45 mL) water (you may need a tiny bit more)

 Slide1

METHOD

  1. Process the above until thick and very smooth.  This somewhat depends on the processor you have – if it is a high-speed one, you will get excellent results, if not, you will have to spend more time processing.  It is important that it breaks down into the consistency of a very thick cream. My Vitamix (here is the UK link) is probably more important to me than my cooker !
  2. Now remove the cheesecake base from the freezer, spoon this layer of filling gently onto it, and flatten with a spatula.  Then place it back in the freezer.

INGREDIENTS FOR FILLING NO. 2

1¾ oz (50g) raw almonds

2 small to medium sized sweet carrots, roughly chopped

1 Tbsp raw coconut sugar ((US or UK) (use more if you prefer)

3 Tbsp (45 mL) water, though you may need a little more)

METHOD

  1. Process these ingredients until totally thick, smooth and creamy – taste for sweet personal preference.  Once it’s smooth, remove the single filling cheesecake from the freezer, and spoon this last cream layer on top.
  2. Garnish with shredded/desiccated coconut, and coconut sugar.  Place in the freezer for half an hour, then place in the refrigerator for 3 to 4  hours before serving.
  3. Enjoy !

 

Slide1

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

88 Responses to “Raw ‘Carrot Cake’ Style Cheesecake”

  1. Rolanda Says:

    Thank you so much for all your wonderful recipes Miriam. This looks fantastic! I will have to try.. Mouthwatering Vegan Recipes is my favourite vegan recipe site in the whole world! xx

  2. ruth Says:

    just wondering how many calories in a piece of the cake?

  3. ines Says:

    Uau! This looks amazing! I will be making this tomorrow :)

  4. Brian Says:

    When you say 4″ springform pan, you are refering to the height of the pan correct? So this would work in my 10″ diameter pan, yes?

  5. Sheri Says:

    This looks wonderful; can’t wait to try making it

  6. Miriam Says:

    Sheri Hi there, do let me know how it goes and enjoy !

  7. Miriam Says:

    The diameter is 4inches Brian – it’s small I know, but I love this size as it has 4 good sized portions and it’s very rich. That said, you can double or triple the recipe if you wish to make more (use a little less crust mixture though, as I like mine thick, so if you are making triple the amount of filling use double the crust and not triple for example). Hope this helps.

  8. Miriam Says:

    Hope you enjoy it Ines – come back with your feedback and remember to leave it chill well before serving – an overnight chill is even better. :)

  9. Miriam Says:

    I wouldn’t have a clue Ruth sorry, I don’t calorie count, but it’s a small pie, and we all deserve a treat, at least it’s a healthy one !

  10. Miriam Says:

    Dearest Rolanda, you are way too kind and you know that my favourite vegan compassionate page is evolvecampaigns.org.uk thank you for all you do for the animals ! Let me know how it goes ! :)

  11. Rodrigo Says:

    Did the cat get any??

  12. earlene Says:

    sound wonderful going to make it,love your recipes thanks

  13. Jane Says:

    This looks amazing and I’m just going to have to try it to make sure you’ve got the recipe right!!!! Love the photo, especially with the cat – awesome …º

  14. Miriam Says:

    Jane Hi. What do you mean by you are going to try it to see if I’ve got the recipe right ??? All my recipes are right, regarding the taste it’s down to the individual’s taste buds. Hope you enjoy it though ! :)

  15. Miriam Says:

    Hi Earlene, do let me know how it goes and enjoy ! :)

  16. Miriam Says:

    No Rodrigo, the cat in the pic does not have a sweet tooth ! That said, she is the sweetest cat ever.

  17. Trisha Roberts Says:

    Looks great :) I regularly share these recipes on my abolitionist vegan Facebook page “LiveVegan”. It has 14,000 plus members. It’s important for the general public to know that vegan food is absolutely delicious as well as healthy. I always preface a share with “Never let it be said that vegan food is boring” ;-)

    Thanks for sharing them.

  18. Joe Says:

    Himalayan salt??? Gozo sea salt not good?

  19. Miriam Says:

    Sure Joe, Gozo salt is fabulous ! :)

  20. Miriam Says:

    Thanks very much dear Trisha for dropping by here with your wonderful comment, and a huge thank you for sharing my recipes and expanding veganism as far wide as you can. I do think that bottom line for many pre-converts is ‘WHAT WILL I EAT ?’ and sharing delicious recipes gives them an instant answer and a choice too. Thanks for all that you do for the animals, and will visit your page now. :)

  21. Janet Paula Says:

    Two questions: Can I substitute raw sweet potato for the carrots and how long do you soak the cashews for?

  22. Miriam Says:

    Hi Janet, I don’t know how it will work with sweet potato, but by all means try it. Soak cashews for a couple of hours, or rinse and use straight away if you have a high speed blender. Let me know how it goes. :)

  23. Sylvia Says:

    I love it!!! I love your cat too!!!! :)

  24. Miriam Says:

    Well Sylvia, that makes me jolly, jolly happy, thank you ! :)

  25. Martha E.Galvan Says:

    No conozco los anacardos; es semilla y donde lo consigo en Mexico. D.F. Gracias.

  26. Miriam Says:

    I don’t speak or understand South American Martha, sorry. I had to translate your comment on line. Here is a link to purchasing cashew nuts. Hope this helps. :) http://www.amazon.com/Nuts-Cashews-Whole-Raw-5-Pound/dp/B001KW8UVI/ref=sr_1_8?ie=UTF8&qid=1371029530&sr=8-8&keywords=cashews

  27. Janet Paula Says:

    How long to soak the cashew nuts. Thanks.

  28. Tania C Says:

    Looks awesome and me and the girls can’t wait to make this. cute cat

  29. Jo Says:

    Looks delicious, thank you for the recipe! I’m gonna have to try it ~ but first I need to buy coconut sugar! Didn’t even know such sugar exists!

  30. Phil :) Says:

    This could just be the first raw cake I make at Riverdale. As you know I bake vegan goodies at work and some folk have asked about raw vegan cake. Thank you for this Miriam and if I make it I will direct any buyers to your blog. It looks and sounds waaaaaaay scrumptious.

  31. Miriam Says:

    Phil that sounds awesome really ! You will love it and so will they, it’s one of the most delicious sweets ever ! Let me know how it goes though ! :)

  32. Miriam Says:

    No, worries Jo, let me know how it goes as and when. :)

  33. Miriam Says:

    Ah Tania, that is so kind of you to say so. Please come back with your feedback as and when, and hope your girls enjoy it too ! – my fussy 6 year old loved it ! :)

  34. Miriam Says:

    A couple of hours Janet, unless you have a very high speed blender, in which case let them soak for a few minutes in order to rinse them, then drain and use them. Hope you enjoy this ! :)

  35. Janet Paula Says:

    I made this last night. But, I substituted organic beets for the carrots. (My daughter was recently told not to eat carrots). The next time I’m using carrots and will enjoy the whole thing myself. Excellent.

  36. Miriam Says:

    Thanks Janet, great to know ! :)

  37. Marlène Says:

    This cake looks so delicious, I just made it and plan to serve it tomorrow to my family, its a lovely warm day and will be having it after lunch in the garden :) Should I keep it in the freezer or frigde overnight, and for how long can I keep it? Thanks so much for this great recipe! Greetings from France

  38. Miriam Says:

    Hi Marlene and thanks for dropping by here with your comment. Don’t keep the cheesecake in the freezer, it’s only advisable to do so initially after you have finished making it, just to speed up the ‘set’ process, and then place it in your fridge for the rest of the time. Do let me know how it goes ! Best your way in the meantime.

  39. CC Says:

    Hi Miriam!

    I have a blog myself and I wanted to post something about your blog with a link to it so that my followers can find this recipe. I figured that you would be okay with it, but I’d like your permission anyway. You have my email.

    Thank you!
    CC

  40. Miriam Says:

    Hi there CC, sure you can ! Let me have the pingback if you can. Enjoy & thanks for asking ! :)

  41. chrissy Says:

    Hey Miram, is there a place for us to post pictures once we have created the recipe!! ??

  42. Miriam Says:

    Hi Chrissy ! You can post your picture on my Mouthwatering Vegan FB page. I do hope you enjoyed this !! :)

  43. Cindee Says:

    Looks good. We will give it a try and post on here how good it was.

  44. Miriam Says:

    Cindee Hi do let me know how it goes as and when ! Thanks. :)

  45. Maria Says:

    I’ve made this twice now and it’s so good. The 2nd time I substituted fresh raspberries (from my garden)with whipped coconut milk and toasted coconut flakes for the top layer. The non vegans in the house were fighting for a second piece….. here’s a pic https://www.facebook.com/photo.php?fbid=10201602680855499&set=a.1742193241294.2101198.1432613355&type=1&theater

  46. Miriam Says:

    Hi Maria, it appears you are popular amongst the tasters from the comments. Kudos to you for making this and for being artistic in the kitchen with your 2nd one – love the pic ! Best your way in the meantime.

  47. CC Says:

    Just FYI: I posted about you today. Thanks for this wonderful recipe!

  48. Miriam Says:

    CC how very kind ! :)

  49. Courtney Says:

    Miriam, I dont think you understand just how amazing you are,
    you make vegan cooking look so easy and delicious. I am also trying to find new interesting things to cook for my boyfriend, instead of boring dinners.
    im not vegan myself, but will devour into your food anytime..

    i can not wait to make this recipe… i actually love cheesecake but i know i will regret if i buy and eat a whole cheesecake to myself and my boyfriend will be so left out. this way we can both win!

    you are truly amazing..

  50. Miriam Says:

    Courtney Hi there – what a wonderful comment !! Thank you for your kind words. You are welcome to enjoy all my recipes and I will as always continue to post them up ! Best your way and I may just publish your very inspiring comment on my MWV FB page ! Have a good weekend and I look forward to your future comments on my blog ! :)

  51. Marlene Paz Says:

    Dear Miriam, I made the cake and it came out wonderful!
    Everybody loved it!
    I will definitely keep on making this recipe. It was wonderful as dessert after lunch. We had it in the garden, the sun was shining, it was so refreshing!
    Thanks again, your recipes are the best.
    Greetings from France :D #some pics#

    https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/935903_10151445517571314_2125363896_n.jpg

    https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/1002944_10151445516951314_989941022_n.jpg

  52. Miriam Says:

    Marlene many, many thanks for your wonderful comment and pictures. If you leave this Raw Carrot Cake in the fridge overnight it will set a little better for you. So glad you loved it and may be you would like to try out my chocolate and orange one at some point it is as good as this ! I look forward to your future comments on my blog ! :)

  53. Joe Says:

    Palette???? Ugh…. Palate is better!

  54. Miriam Says:

    Palette may be used for food ie the range of colours used by a particular aritst or in a particular picture. Well Joe, as I am an artist, tis the artist in me that spoke first. Palate it is indeed.

  55. Lisa Be Says:

    WOW! that looks so good! I love your pics, recipes and your kitty! can’t wait to try this when I am done detoxing!!

  56. Miriam Says:

    Thanks Lisa and I look forward to your feedback on it !:)

  57. Raw Carrot Cake | living it healthy with Antoinette Says:

    […] dishes taste good and I reply that they are mouth-watering.  Recently, I came across this site  http://mouthwateringvegan.com/2013/06/09/raw-carrot-cake-style-cheesecake/ and it has some very good recipes for vegans, vegetarians, or health conscious eaters.  I made the […]

  58. Miriam Says:

    Thanks for the pingback ! :)

  59. Monica Says:

    Now this looks yum!

  60. Jennifer Says:

    OMG… this looks so good. Finally a DEEEEELISH raw dessert I can indulge in. I cant wait to try. TY for sharing.

  61. Miriam Says:

    Jennifer Hi, Enjoy and get back to me here with your feedback as and when. :)

  62. Miriam Says:

    Thanks Monica and hope you try and enjoy it, if so drop by again and let me know. :)

  63. Sunny Hohoho Says:

    Thanks for sharing, Mariam!

    My pregnant friend shared this recipe on her FB last Friday, craving for yummy cake. We made it right away to surprise her :) The cake turned out great and a healthy baby boy arrived 2 days later! The love you shared has become her beautiful full-term-pregnancy memory. That’s how you touch people’s life :D and the animals <3

    Peace, Joy and Love to you!

  64. Miriam Says:

    Sunny – Hi there and what wonderful and awesome news, how sweet ! Send your friend my very best wishes and thank you for your ever so kind words. All my work is done with love and with peace in my heart and compassion for the animals foremost, thank you for picking up on this ! Best.

  65. Lurissa Says:

    Hi Miriam, I made this but I had no coconut sugar so I used stevia… I didn’t mind it but the other members of my family didn’t find it sweet enough. Does the coconut sugar make that much of a difference?

  66. Miriam Says:

    Lurissa Hi there and welcome here. No, the coconut sugar does not make it sweeter. In the same way as we all have a personal liking for salt in terms of it’s use in savoury dishes, the same can be said about sugar and sweetened desserts – what may work for you and me, may not be the same for our guests. By all means add more next time, and remember to taste any dessert you are making whilst it’s in the making, and also remember that if you are serving this or any other dessert to guests that they might prefer it sweeter. I have added a note to my recipe to this effect. If you liked it as I suggested, then this time there’s more for you to enjoy ! Cheers ! :)

  67. ana Says:

    Superb ! Thank you for sharing it with the world !

  68. Miriam Says:

    Ana Hi – you are welcome and hope you enjoy the recipes here. Pop by again with your comments and feedback. Cheers your way in the meantime. :)

  69. Gene Says:

    This looks awesome, had something similar on a cruise and I loved it. I’ll try this out when I get some time.

  70. Miriam Says:

    Hi Gene – Let me know as and when you try it what you think. Enjoy ! :)

  71. Christine Says:

    Dear Miriam,
    First of all thank you so much for posting all these wonderful recipes. I became a vegan two years ago, one of the best decisions I ever made in my life. I love your gorgeous pictures here and your kind and friendly comments. You seem to be a lovely person:)
    For the first time now I am planning to try one of your recipes after translating it into German and plan to try the carrot cake. Here`s my question: A have a blender that is good for smoothies etc. but I think it`s not strong enough for turning cashews into a creamy paste :) What we have here is a product called “Cashewmus” which contains 100% pure cashews (almonds, hazelnuts, whatever) but it`s already blended. Ist bio and organic as well. Do you think I could use it for the fillings instead of soaked almonds/cashews?
    Thank you so much!
    Many regards, Christine

  72. Miriam Says:

    Christine Hi there and welcome here. Thanks for your kind words, I appreciate them and also a huge KUDOS to you for choosing a vegan way of life ! Regarding this cashew product that you mention, I honestly cannot say whether or not it would work because the cashews would only need very little water from the point of view of ratio, so that they will become dense upon placing the recipe in the fridge. I don’t know the product or the water content or the consistency, so I cannot speak for it’s results in this recipe. I am so sorry that I cannot help you with this one. A high speed blender would be a good investment in the future, as you will have control over what you can make and eat when it comes to homemade recipes. Best your way in the meantime and look forward to your future comments on my blog ! :)

  73. Christine Says:

    Thank you so much for your reply Miriam!
    It does help me! I will try the recipe exactly the way it’s written on your Website by using my Mom’s blender (she allows it :))
    If I should not succeed I will let you know. Anyway: Each picture on your site is a piece of art as they all show how colourful, peaceful and creative vegan food is or should be!
    All the best!
    Christine

  74. Miriam Says:

    Good luck Christine, let me know how it goes. Cheers your way in the meantime ! :)

  75. Juanita Says:

    Well have just made this now and letting it chill in the freezer for a while longer then will put in the fridge til tomorrow. I used limes instead of lemon because that’s the trees we have.

  76. Miriam Says:

    Sounds great Juanita, we love it alos as a semi-frozen dessert – semi-freddo ! Enjoy ! :)

  77. Juanita Says:

    This did not disappoint .delishous as I excepted it to be.

  78. Miriam Says:

    Thanks there dear Juanita, am so glad you enjoyed it ! :)

  79. Christine Says:

    Wow! Miriam, this is really amazing!
    I actually used the “Cashewmus” for filling no 1. It turned into an unbelievably delicious cream. For filling no 2 I used a blender. Same result! Fantastic!
    Thank you for sharing all your great ideas. This little cake made my day!

  80. Miriam Says:

    Oh Christine dear, that is fantastic news, thank you so much and so glad it was a success. The good news also is that you can make this again and again. Best your way and look forward to your future comments on my blog ! :)

  81. Aisha Says:

    I finally gathered all the ingredients to make this, and considering how I have little experience with raw vegan dishes, I think it turned out pretty good! I could have probably put less water in the fillings, but it still has a really nice flavor. I’m going to stock up on raw cashews from now on :)

  82. Miriam Says:

    Aisha Hi there and welcome here. Sounds like you did just fine, less water next time will yield a denser cake, and freezing prior to cutting it is another little trick that would help. See my other chocolate and orange raw cheesecake, it’s heavenly ! Best your way in the meantime ! :)

  83. Miriam Says:

    :)

  84. Miriam Says:

    That’s super great to know Snezana !!! :)

  85. celine Says:

    a great sweet dessert…but be aware that coconut oil is a saturated fat so don’t be mad as if it was completely innocent ;)
    Still a great treat ;)

  86. Miriam Says:

    Celine Hi there. Here is some info regarding the saturated fat in coconut oil. There is saturated fat and saturated fat it seems :-
    Coconut Oil as Saturated Fat
    Another reason people believe coconut oil must be bad for you is misguided association: it is a saturated fat and “saturated fats are bad for you.” Dietary guidelines inevitably fail to distinguish between different kinds of saturated fats and insist that saturated fats (meaning all saturated fats) are harmful.
    This is not just misleading. It is bad science. Leading scientists now recognize that just as there is good cholesterol, there are also good saturated fats.
    Fats are classified as short-, medium- or long-chain based on the number of carbon molecules they contain. Nearly two-thirds of the saturated fat in coconut oil consists of medium-chain fatty acids.
    When we eat long-chain fatty acids, they must be emulsified by bile salts in the small intestine before they can be absorbed into our body. Short- and medium-chain fatty acids, such as those in coconut milk, are absorbed directly through the portal vein to the liver, where they are immediately available to the body.
    In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy. And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored.

    http://www.thaifoodandtravel.com/features/cocgood.html

  87. Elle Mental Says:

    I am going to a potluck tomorrow, looks like I have decided on what to take! Thanks so much for taking the time to share your knowledge!

  88. Miriam Says:

    You’re welcome Elle, hope you enjoy it and let me know how it goes as and when ! :) Note :- If you are taking it with you and it is travelling, I advise you to put it in your freezer for an hour before going out with it so it keeps it’s form for cutting and serving. :)

Leave a Reply


*