Not raw, not vegan although it is dairy, gluten and grain-free. If I’m asked for carrot cake by someone on a more standard diet, this is the one I make. It goes down very well. I don’t generally go to the extent of decorating it, quite frankly that isn’t my thing. To reduce the sugar load you could replace the icing sugar topping with one based on coconut milk solids, which I have done. That works very well. I’ve put some links to different recipes at the bottom.
If I ever find the raw carrot cake recipe I use I’ll post a link to that too.
Rueblitorte (aka Swiss Carrot Cake)
For one spring sided tin of 26cm (10inch) diameter
300g older carrots
2 Tbsps Vanilla Sugar (vanilla extract will do)
300g ground almonds
1 tsp cinnamon
Pinch freshly ground nutmeg
Pinch ground cloves
20mls Rum (optional)
250g icing sugar
red food colouring
Approximately 2 Tbsps lemon juice
Preheat the oven to 200°C
Liberally butter the tin and sprinkle with breadcrumbs/flour (or line with greaseproof paper).
Wash, peel and finely grate the carrots
Separate the eggs. Whisk the yolks with the sugar and vanilla sugar until creamy.
Beat the egg whites until stiff.
Mix the almonds, carrots, spices and rum, if using, into the egg yolk mixture.
Fold in the whisked egg whites.
Pour the batter into the tin and bake for 50 minutes.
Leave to stand for a day once cooled.
Knead 50g of icing sugar and a few drops of food colouring into the marzipan.
Mould into 12 small carrots.
Chop the pistachios and stick pieces into the ends of the carrots to resemble the carrot tops.
Mix the rest of the icing sugar with the lemon juice to make a fairly thick but fluid topping and spread over.
Place marzipan carrots on top
Coconut Cream Frosting recipes:
These do seem to use a lot of sugar so you could try this one.
http://www.flavourandsavour.com/paleo-carrot-cake-cupcakes-with-coconut-butter-frosting/ which sounds rather yummy and would work well with the cake above.