It means so much! I think it would be really good with some roasted eggplant, which I may try next time as well. For the carrot cake recipe, what can you substitute the walnuts for? The recipes on this site are fantastic. Have a question? What better day to make a cake for my hubby. I wanted to do that with this cake to try to recreate that nostalgia. Maybe if people wait to add the lemon juice until the lentils are softened to desired level then this will help reduce the long cooking times that readers are having. I’ll have to go back to an Indian cookbook for a daal recipe. Maybe you’re using brown lentils? Great recipe to get that lovin’ carrot cake feeling! I love this recipe and have made it several times for frineds’ birthdays. I added a little more curry paste/curry powder for some heat, and I should have laid off – it was a little hot, but still delicious! I have one question though. I just LOVE this! I’m making this for a Friendsgiving potluck contest and I need that extra wow! Would mushrooms be a really bizarre addition here? xo. Is there any way I can use something besides curry paste?? They WERE the best! A couple minor differences, I only had a little bit of lemon juice available, maybe 1 tablespoon, not 2 and I was short about 1/2 cup coconut milk. The prep time indicates 10 minutes of hands-on prep. Maybe raisins or figs? Love the addition of ice cream – xoxo. ), 1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato, Vibrant Collard Green Wraps with Green Curry Tahini Sauce, Raw Rainbow Veggie Noodle Salad with Peanut Dressing. I recommend homemade veg broth, as you can customize flavor, sodium, and add what profile you’d like it to be (earthy like mushrooms vs creamy). It won’t have the same texture, flavor nor nutritious value as coconut or almond flour lends to it. Or does it have some affect on the other ingredients that i wont get the same end result consistency? It taste awesome. This cake looks like heaven! I used some of the milk because it wasn’t as liquidy as yours was in the video once blended. still sounds good though :). Thanks!! Jacob Tucker 4. Your review is so helpful. I’m all out of dates – is there a sub I could use for those? If that’s ok? Thank you, Dana! Thanks so much for sharing! But you could sub raw honey if that works better for your needs! I made this the other day for dessert to share with a co-worker! So I thought that the Green Curry was phenomenal until I prepared this recipe. Unfortunately the frosting the first time separated with the coconut cream I had so the second batch I used the full fat of the coconut milk. But if you do some experimenting, we would love to hear what you learn. Thank you! I experienced the same issue with the lentils becoming tender enough; definitely required more liquid and a longer cook time. Hope this helps! Thank you! Thanks for the recipe! See this recipe for inspiration: https://minimalistbaker.com/date-sweetened-chocolate-frosting/. He’s been teasing me about my vegan lifestyle, but I think this is just the thing to show him that I can make yummy stuff! Excellent! I am hoping I have all the ingredients and if I don’t I’ll sub if I have to (to the tune of it’s my party and I’ll cry if I want to.) Next time id maybe increase my quantities. What about this crust instead? And the best thing it is healthy and all natural and raw ingredients!! I’m a bit dubious about very veggie meals because my beloved is a wannabe meat-eater but this was a hit all round. OMG I made this tonight – paired with rice as suggested, and your coconut curried greens. I’m sure it gets difficult to read when you’re doing nothing but trying to help OTHERS…. What can I do to make this cake great? The coconut cream will add more fat so the frosting will be slightly creamier. Lentils can be tricky! This is delicious! I also just want feedback from the people who have actually tried this recipe. Thanks for sharing! I for one appreciate the recipes and time Dana spends sharing them. Otherwise delicious. Have you stopped including that feature? and they also sell a spice call hing or asafoetida which has the same flavor as onions and garlic. I’d recommend frosting the cake once you arrive at your destination for best results. I cannot believe your on here nitpicking about the authenticity of recipes or whatever you think is wrong. Because the dry ingredients are blended down to a meal, she was able to eat it with the few teeth she has. Thank you for this amazing recipe. FYI if you decide to make. Made it exactly as written and used the small green lentils from Trader Joes. My substitutes (due to the shops having a lot of ingredients missing at the moment): We didn’t find covering necessary. By the way y’all, it isn’t “rude” to suggest that she call this something different when it’s not authentic dal. I LOVE that both layers are MASSIVE–you definitely need that sweet and aromatic cake layer with the carrots and spices alongside the decadently creamy frosting top! What food processor do you use? I loved the flavors of this dish but wish I had read the comments about the extended cooking time first. Thanks so much for sharing! A splendid twist on dal. or form into a cake using a cake pan, baking pan, or (our preferred) springform pan. It will taste a little different, but still good =). I made this on Monday for my husband and I and this was one of our favorite recipes that we have tried in a really long time. Salt makes beans and lentils tougher. I don’t think this tastes much like daal and was way too sweet. However, I’m really scared of baking raw cakes because the last time I made one it turned out as a mess :). Thank you so much for this tip. All your recipes just work and this is another fantastic one. Dana, this was FABULOUS. Hi Sharon, due to the large quantity of walnuts in this recipe, we aren’t sure that would work! It all sounded too sweet for my taste. This dish is delicious on its own, but it would pair especially well with our Samosa Potato Cakes with Green Chutney (also known as Aloo Tiki), Red Curry Cauliflower Wings, Garlic Herb Flatbread, or Coconut Curried Greens! The cake and icing are delicious and a wonderful alternative to my grandmother’s recipe with its oil, eggs, etc.! Delicious. I just made this for the first time and love the flavor but it’s NUCLEAR spicy, which I wasn’t quite expecting. We used medjool. Love the modifications, Maria! We are glad you and your co-worker enjoyed it, Chelsea! This recipe is inspired by both Thai and Indian cuisine. Good luck putting the walnuts, dates and carrots in the food processor all together. It’s super helpful to us and other readers! Thanks so much for sharing! Hope that helps! It was more than a couple of decades ago when this at the time A- list movie actor showed up more than an hour late at a private party for members of a world champion professional sports team at a restaurant owned by a group of then A list actors. I didn’t add any green chili as I cooked because one of my guests doesn’t like much spice, and I found it wasn’t spicy without but just incredibly flavourful! I have a simple question for you. As long as you reduce all the ingredients equally, that should work just fine! Also, my lentils took longer to cook. I’m SUPER happy with the way the cake came out, but the icing… I’m not sure what’s wrong. Looks Delish! Made this last night and it was super tasty! And, I’m so glad I found this site as well! We’re not sure, but recommend cronometer if you want to calculate. Brown lentils tend to fall apart if cooked too long but are still yummy. xx. I used almond flour instead of coconut flour (its what I had) and followed the recipe exactly other than that. I’d suggest a blend though vs. a 1:1 swap! Hi Kelly, Sorry to hear you are having trouble accessing it! Wow this recipe looks amazing! Made this today and it turned out beautifully! You are my first point of reference when looking for any recipe! Let’s curry! Made it tonight and subbed in thai red curry paste and red lentils and it was still lovely and creamy and filling! (I wish I could post a picture). I’m planning to make mine with red curry paste as that’s all I’ve got, glad to hear it’ll work! Just use the same methods! Looks fantastic! Thanks for being so generous as to share recipes online. My lentils must have been very thirsty because there was not a lot of liquid in the pot to add to the serving bowl. Not a good idea. Hubby is allergic to nuts and tree nuts. I’m eating my chewy lentils as I type this that if you what saucy dal, halve the lentil amount or cook them alongside, and then add them into the sauce when they start to get a little soft. Just perfect!-Laurel Bledsoe. – https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/. I don’t have a food processor and can’t possibly get one cos my kitchen is tiny and bursting a the seams. Initially it was super spicy (I added half a jalapeno in the beginning, but omitted the cayenne) but that was easily tamed by adding a bit more coconut milk and another squeeze of lemon as suggested. Sometimes I double the batch so I have enough leftovers to make wraps (I add rice, greens, carrots, etc.) Seriously? Sooo delicious! Thanks! I started with a packet of deSiam Thai green chili paste cooking it according to package directions (saute in hot canola oil). I’d suggest a blend of cashews, oats, and almonds if you can’t use walnuts or pecans. lol. Growing up, my mom always put crushed pineapple in the cake (sounds weird but it’s still the best carrot cake I’ve ever had) and never added any raisins. It appeared soggy, but it maintained the integrity of its crunch. I prefer this raw recipe more than baked carrot cake. ditto. My friends always ask me to make this recipe for them, it became an instant favorite of cold winter months. Thanks for sharing your modifications! I added some additional lentils and water because they hadn’t softened, but otherwise excellent! ohh and also saved a bit of the “dough” and made raw cookies out of them. Thanks so much for sharing. Thank you for the recipe! I recommend your recipes to everyone :). Folding it all together is the best you will be able to do. I am making little mini pizzas with the left overs for dinner tonight! I added a bit of shredded carrot in the beginning and some diced tomatoes, kale & spinach at the end. Could I use a 6 inch cake pan and make a layered cake? It usually takes me twice as long to prepare as she says…. Thank you! What about this crust instead? If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. I believe one person commented that coconut flour is not raw. we cannot make or bake anything with tree nuts. This is a keeper! I’m eating my first piece after having frozen the batch (in a 9×9 glass dish) and then left it in the fridge for a little over an hour so I could more easily cut through it. The others just added green chili and hot sauce on top to taste :). Any recommendation for replacement? I will keep this one in my rotation. Do you get a strong raisin flavor from this cake? I followed the recipe exactly – had to stop myself from eating all the cashew cream before putting it on the cake. What about blending up coconut flakes into “flour”? But most of the sugar is from dates, which also provide plenty of fiber and minerals. So soft, rich and delicious! This recipes flavor is excellent and I’ll make it again. Should I use dried ginger or fresh, grated ginger? I am a huge fan of your cake recipes! Thank you! Thanks so much! Diana. This one just didn’t work. You make healthy vegan food look insanely gorgeous and appetizing. We’re so glad you enjoy it, Julia! I hate eating raisins on their own. It didn’t work out too well. Also to note, I used my ninja blender (no food processor) and it was okay, more mixing by hand but fine! My sister made this for my birthday. Thank you! Can’t wait to taste it ? Easy to make and super flavorful! We’re so glad you enjoyed it! We’re so glad everyone enjoyed it! Omg this is one of the best recipes I have made. Would oat flour work? Everybody loved it, planning on making it again soon. Is there a way to make it work with the blender I have? Is there any way to ‘fix’ the icing? Perhaps a baked version would be better for you: https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/. Tell me if it’s good or not and if you thought it needed a little more or less of something you know helpful things. Spring form pan? I made this while testing your various carrot cake recipes for an Easter party, and I was surprised to find that I liked this better than even the straight forward baked and frosted option! Unfortunately my daughter has recently developed an anaphylactic allergy to cinnamon. Can’t wait. Quick, have you tested, if it can be frozen?? My 1 year old and 3 year old DEVOURED this! Was it easy enough to prevent over mixing?
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