Raw Carrot Cake & Cream Cheese Hearts. Sugar- and Gluten-free.
February 6, 2014
in Cakes and Cupcakes · Cookies and Bars · Desserts · Gluten-Free · Raw
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aw Vegan Carrot Cake & Cream Cheese Hearts An Unrefined Vegan

Can you feel the love in the air?  

Valentine’s Day usually passes me by without so much as a single long-stemmed rose, and I’m very much okay with that.  Kel and I aren’t big on romance.  Or holidays for that matter.

But, here in the blog world, one must occasionally acknowledge that holidays exist.  And I’m not above a little pandering to the Pinterest masses, either.  Lots of folks look forward to, scrupulously plan, and happily celebrate the day set aside for romance.  So this year, I have several Valentine-inspired recipes to share for those of you who do something special on February 14.  Amazingly, this first recipe does not involve the color red or chocolate and in a sign of true love, there is no sugar in these raw treats.

If the quantity of the carrot cake layer puts you off, halve that recipe and just make two-layer treats instead of three-layer. 

Carrot Cakes & Cream Cheese Hearts An Unrefined Vegan

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Raw Carrot Cake & Cream Cheese Hearts

  • Author: Annie
  • Prep Time: 60
  • Total Time: 180
Print Recipe

Description

Love is plenty sweet enough without added refined sugar! Treat your sweetie to vegan, raw carrot cake and cream cheese hearts this Valentine’s Day.

Ingredients

Scale

Cream Cheese Layer

  • 1 cup unsweetened coconut flakes, soaked in water for ~30 minutes and drained
  • 1 cup raw cashew pieces, soaked in water for ~1 hour and drained
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 30 drops liquid stevia, or your favorite sweetener, to taste
  • 1/4 cup coconut oil, gently melted

Carrot Cake Layer(s)

  • 3 cups carrots (about 10 small), peeled and roughly chopped
  • 3 cups raw pecans
  • 2 cups pitted prunes
  • 2 tsp. vanilla extract
  • 3 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cardamom
  • 2 Tbsp. water
  • 2 Tbsp. flaxseed meal

Instructions

Make the cream cheese layer

  1. Line a quarter sheet (8 1/2″ x 12″) baking pan with parchment paper.
  2. Put all of the cream cheese ingredients into a high-speed blender and process until very smooth. This will take several minutes and will require stopping and stirring or tamping throughout processing.
  3. Scrape the mixture onto the prepared pan and smooth to completely cover the bottom. Cover loosely with plastic wrap and place in the refrigerator while you prepare the carrot cake layer.

Make the carrot cake layer(s)

  1. Line a quarter sheet (8 1/2″ x 12″) baking pan with parchment paper.
  2. Put the carrot chunks into the bowl of a food processor and process until broken down into small pieces.
  3. Add all of the remaining ingredients and process until fairly smooth; you’ll need to stop the processor and stir occasionally. (You can make this as smooth or as “chunky” as you like. I prefer a smooth texture.)
  4. Divide the mixture in half and store one half in a bowl or container, cover, and place in the refrigerator.
  5. Scrape the other half of the mixture onto the prepared pan and smooth to completely cover the bottom. Cover loosely with plastic wrap and place in the refrigerator.
  6. Let cream cheese and carrot cake layers set up for a few hours in the refrigerator.

Assemble the layers

  1. Remove the cream cheese and carrot cake layers from the refrigerator and remove the plastic wrap. Carefully loosen the cream cheese layer by running a knife along the edges of the pan. This layer will be fairly firm.
  2. With one swift move, turn the cream cheese layer on top of the carrot cake layer. The parchment paper will come along for the ride – keep the parchment paper over the cream cheese layer while you gently and firmly press it onto the carrot cake layer.
  3. Remove the parchment paper and discard.
  4. Spread the reserved half of carrot cake mixture on top of the cream cheese layer, spreading it evenly over the whole surface. Gently press mixture so that it adheres evenly to the cream cheese.
  5. Loosely cover with plastic wrap and put back in the refrigerator. Let chill for a few hours or overnight.
  6. Run a knife around the edges of the carrot cake. Place a cutting board on top of the baking sheet and carefully turn it over and tap until the cake comes out of the pan.
  7. Dip a heart-shaped cookie cutter into water and firmly press down into the carrot cake. Remove the heart and place the cake aside while you repeat the process until you’ve cut up all of the cake.

Notes

  • I use the “scraps” to make carrot cake/cream cheese balls. Alternatively, simply cut the cake into squares. That way, no “scraps!”

Nutrition

  • Serving Size: 24
  • Calories: 218
  • Sugar: 3
  • Sodium: 13
  • Fat: 17
  • Saturated Fat: 6
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 17
  • Protein: 3
  • Cholesterol: 0

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Cut Out Shapes Carrot Cake & Cream Cheese Hearts An Unrefined Vegan

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52 thoughts on “Raw Carrot Cake & Cream Cheese Hearts. Sugar- and Gluten-free.”

  1. tearoomdelights

    These look very cute and I love carrot cake, so despite not celebrating Valentine’s Day, I’d gladly tuck into a few of these on February 14th (or any other day, for that matter.)

    The first response that popped into my head for your fill in the blank was that the thought of Valentine’s Day fills me with dread, but then I remembered that it was my grandmother’s birthday and so instead I’m going to go for “The thought of Valentine’s Day fills me with happy memories of my lovely grandma.” 🙂

    Reply ↓
    2. An Unrefined Vegan Post author

      Exactly – who needs a special day to eat special treats?!

      While I empathize with your “fills you with dread” feelings, I very much prefer that the day makes you think of your grandma.

      Reply ↓
  4. alexandra caspero

    So cute Annie! I love these hearts! I am looking for a little sweet treat to give to the students that work in my office for vday and these look perfect! Also- I love the look of your blog! Not sure exactly when you changed it but it looks great!

    Reply ↓
    1. An Unrefined Vegan Post author

      Thanks, Alexandra!

      It’s a recent change – still working out the kinks, but I’m pleased with the new site. I was getting VERY tired of the old look!

      Reply ↓
    1. An Unrefined Vegan Post author

      I know you love your holidays – that’s cool. I guess I just got tired 🙂 – – but it’s been fun planning V Day treats for the blog.

      Reply ↓
  9. thepeacepatch

    We usually spend the day hanging out with our nephew because that’s his birthday and he’s always a whirlwind of fun. Plus we still get to enjoy yumful treats like your supermunchable carrot cakes…please may I have the scraps? 🙂

    Reply ↓
    1. An Unrefined Vegan Post author

      Haha! I probably should’ve come up with a more attractive description, huh? But they’re tasty scraps :-)!

      Reply ↓
  11. coconutandberries

    So cute Annie 🙂 Carrot cake is my favourite and I love that these are raw and low in sugar- prunes not dates! One of my best friends is coming to stay for Valentine’s weekend so we can be single together..

    Reply ↓
    1. An Unrefined Vegan Post author

      I don’t know why I haven’t used prunes like this before. It gives them that little bit of raisin flavor (I think carrot cake usually has raisins, anyway). Have fun with your friend!

      Reply ↓
  13. sarah@thesweetlife

    Yum! I’m not much of a Valentine’s Day (or holiday) person in general, but one of the things I love about blogging, as well as working in a bakery, is it forces you to get a little bit festive for each holiday which has always been a good thing.

    Reply ↓
    1. An Unrefined Vegan Post author

      I think if I had kids holidays would be a much bigger deal – and a whole heck of a lot more fun.

      Reply ↓
  16. heathergfc

    These are 100% adorable!!! I don’t think there would be any scraps left after I nibbled them all up! Please come share at Raw Foods Thursdays. These are awesome!!!

    Heather

    Reply ↓
    1. An Unrefined Vegan Post author

      Hi Heather! Thank you so much for reminding me about RFT! I have the absolute worst memory!

      Reply ↓
  17. Sophie33

    I just made them & am enjoying one with a fesh vegan café latte! They are super freaking delicious too! That cream cheese is dead tasty! So different to what i am used too! xxx

    Reply ↓
    1. An Unrefined Vegan Post author

      How fun! I could eat the cream cheese all by itself ;-). Thanks for letting me know you liked it, Sophie!

      Reply ↓
    1. An Unrefined Vegan Post author

      Thank you, Gabby. I decided this was the year to beat food photography into submission ;-)! Lots to learn yet…

      Reply ↓

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  22. RG

    Chris LOVES carrot cake but is cutting back on his sugar intake so this is a great recipe for him especially this Vday! Thanks! I love the layers. Where did you get your heart-shaped cookie cutter? I’ve been looking for one. Thanks.

    Reply ↓
    1. An Unrefined Vegan Post author

      I think I got the cutter at TJ Maxx – it came in a tin with a whole set of different-sized hearts. If you have a TJ’s near you, you might want to check it out. Probably all of their Valentine’s Day items are marked down :-).

      Reply ↓

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