Refined Sugar- & Dairy Free Naked Carrot Cake With Summer Berries

AUGUST 3, 2020

Wholesome. Dairy & Refined Sugarfree. Full Of Flavor. Naked Carrot Cake Goodness.

Birthday cake #2 of my 28th birthday. When I planned this cake I kept thinking: Should I make it fully vegan or not? But then I decided to go for eggs in the base and just make the two creams inside 100% vegan. That way, you can just replace the cake base recipe with another one, while enjoying my beautiful carrot cake berry creation. 

By the way: Thanks to many dates the cake tastes super sweet and therefore just calls for sour berries. Together (cake base, cream filling and berries topping), they form a perfect harmony. So make sure to plan for a good amount of of berries when prepping this cake. Ideal timing is in summer, when you can easily access loads of fresh berries.

What Is Needed For This Dairy & Refined Sugarfree Naked Carrot Cake

To make this super delicious berry loaded carrot cake, you only need a few baking essentials which I assume, you already have at home. An oven, a hand mixer (or any other mixing device for the cake batter), a high-powered food processor for the cream filling and round baking forms like these cover it fully from an equipment side. With regards to ingredients, there aren't many specialties either. I assume that many of you are already equipped with Apple Cider Vinegar, just like cinnamon, nutmeg and nut butters. The only thing I want to point out as "important" are loads of fresh berries. They don't only look amazing on top of the cake, they also add an amazing flavor to the cake and balance the "sweet"- and "rich-ness" of the nut heavy cake base and cream. 

What To Pay Attention To When Planning This Naked Carrot Cake For A Celebration

From my personal experience, cakes like this one aren't made for the classic "Saturday coffee table" but are made for a special occasion and therefore needs to be in their prime stage when served. Unlike my other birthday cake this year (the super creamy pancake cake), this cake can be partly prepped the ay before. 

What to prep a day early?

I highly recommend to bake the carrot cake layers a day early to ensure that they are cooled off for the final assembling. Besides, you should soak the Cashews beforehand. In this case, I soaked the cashews overnight and prepped the cream right before assembling but you can also soak the cashews the day before and prep the cream on this day as well. (I recommend to soak cashews for 6-12h)

How to bake the layers?

I decided to separate the cake base dough into two equal parts and bake two cake layers. After they had cooled off, I then cut both of them in half and ended up with a 4-layer cake. If you don't want to go through the hassle of cutting the cake base, I recommend to separate the dough in three equal parts and bake three layers for a perfect cream-berry cake result. 

What else is there to say?

The cake is SUPER rich and filling! Thanks to the super heavy coconut and cashew cream fillings, this cake last for the entire fam. Just cut everyone a super small piece and you will see that they are already happy and satisfied with this delicious but small carrot-berry cake piece. 

More Cake Recipes Needed?

If this super creamy but also slightly time-intensive cake isn't the right one for today, take a look at my other creations. Some of my favorites are

- The world's best brownie recipe based on the "super veggie Sweet Potato"

- Vegan "Pay de Platano"

- Quick and Easy Sugarfree-Wholegrain Berry Tarts

Share Your Dairy & Refined Sugarfree Carrot Cake Love

I hope you enjoy my naked carrot-berry birthday cake as much as I did. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form
xx, Karo

Refined Sugar- & Dairyfree Naked Carrot Cake
16 SERVINGS PREP TIME : 2 h COOK/REST TIME : 25 min
An absolute perfect cake for a birthday celebration or a special event. The cake is dairy and refined sugarfree. However, while both cream fillings are also vegan, the carrot cake base contains eggs. To make it 100% vegan, just replace the base recipe with a vegan version. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • SUGARFREE CARROT CAKE BASE (CONTAINS EGGS) :
    • -  
      4 eggs
    • -  
      200g ground almonds
    • -  
      1.5 Tbsp Apple Cider Vinegar
    • -  
      4 medium grated carrots (400g)
    • -  
      400g Wholegrain spelt flour
    • -  
      120g oil (sunflower, coconut or rapeseed oil. I used sunflower for this recipe)
    • -  
      1 Tbsp Cinnamon
    • -  
      1.5 Tsp Baking Powder
    • -  
      1 Tsp Baking Soda
    • -  
      Pinch of Salt
    • -  
      Pinch of Nutmeg
    • -  
      75ml Almond Milk
    • -  
      40g maple syrup
    • VEGAN CASHEW CREAM FILLING :
    • -  
      300g Cashews (soaked overnight)
    • -  
      1 Tbsp Coconut Oil (20g)
    • -  
      100ml Coconut Milk
    • -  
      40g Almond butter
    • -  
      100g Deglet Nour dates (regular dates)
    • -  
      Pinch of fresh ground Vanilla
    • VEGAN COCONUT CREAM FILLING :
    • -  
      260ml organic coconut milk
    • -  
      100g Deglet Nour dates (regular dates)
    • -  
      150g grated coconut
    • -  
      1 Tbsp Cashew Butter (40g)
    • -  
      Pinch of fresh ground Vanilla
    • TOPPINGS :
    • -  
      Fresh Gooseberries
    • -  
      Fresh Blackberries
    • -  
      Fresh Currants
    • BERRIES FOR FILLING :
    • -  
      Layer 1: 100g Currants
    • -  
      Layer 2: 150g Gooseberries
    • -  
      Layer 3: 100g Currants 60g Gooseberries
PREPARATION :
  1. Preheat oven to 180*C.
  2. Start to whisk the eggs in a large bowl (I recommend a hand mixer for this step). Then, add the remaining cake base ingredients and mix until smooth.
  3. Then, separate the dough in either two or three equal parts (see recipe description above) place the dough into your round and greased baking tin and bake for about 25min at 180*C.
  4. For both cream fillings, take your food processor and start to mix the dates until you and up with a super soft cream. Then, add the remaining ingredients and mix until you end up with a super smooth cream. For the vegan coconut cream, I recommend to stop mixing while the coconut flakes are visible. They add a delicious texture to the cake (and this filling only goes inside) .
  5. Now, to assemble: Place your first layer onto a plate or serving platter, top it with cream number one and 100g currants. Cover it with layer number two and repeat the process. This time with the other cream filling and 150g gooseberries instead of currants. Continue until all cake layers are gone.
  6. My tip: Based on the amount of layers, plan your filling. I for example separated a quarter of the cashew cream filling at the beginning to have it available for the final "roundup" (naked cake outer layer). Then, I separated the remaining cream into equal parts for each layer.
  7. Lastly top the cake with additional berries. This will not only make your cake look irresistible but also add the perfect balance to the sweet cake base.

Did you try it?

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