Raw Carrot Cake

Raw Carrot Cake

This raw carrot cake tastes exactly like the baked variety and is a knock-out dessert! You almost can’t tell that it’s raw! Walnuts are said to be the healthiest nuts. The form of Vitamin E in walnuts is great for heart health and when eaten whole with the skins they are hugely nutritious. The fact that this cake is raw means that all the nutritional value stays intact. Carrots are packed with antioxidants like vitamin C, as well as phytonutrient antioxidants like beta-carotene. Not only does it taste great – it is really good for you too!

Raw Carrot Cake. Ve. GF

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Serves: 12 Prep Time: Cooking Time:


  • For the Cake:
  • 300g Walnuts
  • 100g Pecans
  • 200g Organic Desiccated Coconut
  • 100g Ground Almonds
  • 200g Dates
  • 200g Organic Dried Apricots
  • 400g Finley Grated Carrots
  • 2 Tsp Cinnamon
  • 1 Tsp Ground Ginger
  • ½ Tsp Nutmeg
  • 50g Coconut Oil
  • 1 Tbsp Lemon Juice
  • Zest of half a lemon
  • 2 Tsp Vanilla Extract
  • Pinch of Salt
  • For the Topping:
  • 50g Melted Coconut Oil
  • 100g Coconut cream
  • 1 Tsp Turmeric
  • 200g Cashews – soaked overnight in water or for an hour in boiling water
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Agave Syrup
  • 1 Tsp Vanilla Essence
  • 2 Tsp Lemon Juice


Pulse the walnuts and pecans in a food processor until finely ground. Be careful not to over-process the nuts, you want them to retain some of their texture. Set the nuts aside in a large mixing bowl and add the ground almonds, desiccated coconut, salt, lemon zest and spices.

Pop the dates and apricots in the blender and whizz them up until they are chopped up and sticky.

Melt the coconut oil, and then add the oil, lemon juice and vanilla extract, along with the date and apricot mix to the mixing bowl with the nuts and mix in well. The carrot cake mixture should be a little bit crumbly but stick together when pressed in between your fingers. Finally, fold in the finely grated carrots.

Press the mixture into a 6″ (15 cm) spring form greased with coconut oil. If you are using anything other than a spring form, line it with parchment paper for an easier removal. Place the carrot cake base in a freezer while you make the icing.

Drain your cashews off well and pat dry and then add the cashews, coconut cream, melted coconut oil, maple syrup, agave syrup, lemon juice, turmeric and vanilla into a high-speed blender. Blend on high until the icing is smooth and creamy. You will need to keep blending for about 5 minutes.

Remove the spring form from the freezer and spread the icing on top of the carrot cake base. Cover with foil to avoid freezer burn. Place the cake back into the freezer for about 4 hours to let the frosting firm up.

Once set, remove the cheesecake from the spring-loaded pan. Let it thaw at room temperature for 15-20 minutes before serving. Store leftover carrot cake in an airtight container in the freezer for 1-2 weeks.


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