Raw Carrot Cake Recipe

Raw Carrot Cake Recipe

Carrot cake is one of my more favourite kinds of cake. I’ve never had raw carrot cake, but if someone made me one I’m pretty sure I would eat it. I love how moist and the spices of carrot cake. Cinnamon and ginger, such a great combination. This looks like a delicious raw carrot cake recipe, and it’s a video.

Raw Carrot Cake

Here’s the recipe for you to see:

Raw Carrot Cake Recipe

Delicious, easy, AND healthy raw carrot cake that tastes like the real deal. Maybe it’s the sweet moist cinnamon-y bread. Or the thick lemony vanilla icing. Whatever it is, it’s amazingly similar in taste and texture to the baked version of carrot cake.


  • 1 cup raw walnuts
  • 1/2 cup unsweetened desiccated coconut
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1 Tbsp. lemon juice
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 lemon, zest only
  • 1 cup Medjool dates, pitted
  • 1 cup carrots, finely grated*
  • pinch fine sea salt


  • 1 cup raw cashews, soaked**
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup coconut oil, melted
  • 3 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 1 tsp. pure vanilla extract
  • pinch fine sea salt



  1. Place the walnuts into a food processor and pulse until the nuts are finely ground. Be careful not to over-process the walnuts. They should still retain some of their texture.
  2. Add the desiccated coconut, coconut flour, spices, salt, lemon zest, and pulse a few times to combine. Then add the coconut oil, lemon juice and, vanilla extract, and pulse to combine.
  3. Add one date at a time through the feed tube of the food processor while the food processor is running. The carrot cake mixture should be a little bit crumbly, but stick together when pressed in between fingers. Finally, fold in the carrots.
  4. Press the mixture into a greased 6-inch spring form. If you are using anything other than a spring form, line it with parchment paper for an easier removal. Place the base in a freezer while you make the icing.


  1. In a blender, combine the soaked and drained cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla and salt. Blend on high until you have a smooth and creamy consistency.
  2. Remove the spring form from the freezer and spread the icing on top of the carrot cake base.
  3. Place the cake back into the freezer for about 4 hours to let the frosting firm up. For soft carrot cake, take it out of the freezer 10-15 minutes prior to serving.
  4. Store leftover carrot cake in an airtight container in the freezer for up to 2 weeks.

*Squeeze out any excess juice from the carrots. If the carrots are too wet, they will make the cake too moist and dense.
**Soak the cashews in cold water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed. (Note: if you do the quick soak, the xxx will no longer be raw).


One of these days I’ll try making a raw desert. Have you ever made one?

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