Carrot Cake Batternanza (V) (R)


Carrot Cake Batternanza (V) (R)

Ever since I have started putting myself out there with my daily foods, I have been so enlightened by the very talented vegan community on Instagram and how they’ve inspired me to welcome more raw vegan foods into my life. So, I went to buy some ingredients to make my very first, intentional, raw vegan food! Once I became vegan, my love for carrot cake immediately flourished to the ceiling of my internal garden of cravings. Having said that, I decided to make this creation special by making raw carrot cake. Yes, super noms! I went all sorts of crazy on this one. Initially, I was only supposed to make raw carrot cake. Mind you, I have never tried raw desserts before, not even raw carrot cake. I thought the outcome turned out to be a disappointment. I didn’t enjoy the texture, it didn’t taste like carrot cake to me at all. But then I realized that I was just too excited and ate it too soon! I placed it in the freezer and then heaven made angels once I took it out after a few hours. I was so excited that I decided to step outside the box and make some carrot cake goodies.

I made some nana ice cream/smoothie in a bowl with carrot cake bliss balls, a mason version using carrot cake “batter”, heart shaped carrot cake bites, and a classic carrot cake “cake”, if you get me on that last one. Haha! This recipe ended up being very successful, even though I know it can be altered and many more carrots could have been added. I followed the cashew cream recipe from this amazing place.  

Obviously, I used the same recipe for all of these creations, so feel free to whip of anything creative in the kitchen as you don’t have to necessarily do ALL of the creations at one time. Have some fun because I definitely did! It’s so easy creating raw foods, I just might get into that “#rawtil4” lifestyle. 
I’ll be showing one of the recipes, which is this nana stuffed carrot cake ice cream/smoothie. 

Carrot Cake Batternanza 

Cake (as shown in all four creations)

  • food processor
  • 3 medium sized carrots, peeled 
  • 1 1/4 cup oat flour 
  • 2 cups dates
  • 1 tsp cinnamon

Frosting(as shown on the heart carrot cake bites)

Banana Ice Cream/Smoothie(as shown in bowl and mason jar)

Bottom layer
  • 2 frozen bananas
  • 1/4 cup cabbage
  • juice from 1 lime
Top layer
  • one big scoop of carrot cake batter
  • 1 frozen banana

Cake Batter Method

  1. Set up food processor.
  2. Cut carrots into small pieces, enough to fit them all into the food processor.
  3. Throw all ingredients and pulse or process on low until a batter starts to form.
  4. Spread into a small pan and let it set for a few hours.
  5. Take out of freezer and do what your heart desires! Like bliss balls with ice cream, or a pan of it topped with cashew cream or heart shape ’em up if you’d like! 

Banana Ice Cream Method(as shown with the mason jar)

  1. Grab ingredients from the bottom layer(bananas, cabbage, lime) and blend in a blender or food processor.
  2. Take 2 big scoops of carrot cake batter and dollop onto the bottom layer of ice cream into a bowl or mason jar.
  3. Grab ingredients from top layer (carrot cake batter, banana) and blend in food processor or blender.
  4. Top with as much carrot cake batter as you like and indulge. Heavily. 
I’m terribly sorry for my lack of bloggin’ skills. I’m extremely new to this and realize this is harder than it seems! If you have any questions, feel free to email me at 
Lovely day, folks! xx

About the author
Unapologetic food lover and photographer.

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