Raw Carrot Cake with Vegan Frosting
Nearly a decade ago, I fell in love with making raw desserts, and this carrot cake was one of the very first recipes I created and kept coming back to. It’s amazing how simple ingredients—carrots, nuts, coconut, and warm spices—can transform into something so rich and satisfying without ever turning on the oven. Back then, I made it often for friends and family, and it always surprised people when I told them it was completely raw.
Over the years I drifted toward other recipes, but recently I felt called to bring this one back into rotation. There’s something nostalgic about the flavors of carrot cake: cozy cinnamon, a touch of sweetness, and that soft, melt-in-your-mouth texture that makes it feel indulgent yet nourishing.
This raw carrot cake is one of those recipes that proves healthy eating doesn’t have to mean sacrificing comfort or pleasure. It’s wholesome, gluten-free, naturally sweetened, and packed with fresh flavor, yet it still tastes like dessert. Whether you’ve been eating raw for years or you just want to try something new, this is a cake that brings a little joy to the table—just as it did for me a decade ago.
Prep time: 1 hour 15 mintues
Cook time: raw
Yield: 1 small cake
Ingredients
7 carrots
1 cup walnuts
1 cup dates, pitted and soaked for 1 hour, drained
3/4 cup raisins, soaked for 1 hour, drained
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
3 tablespoons maple syrup
3 tablespoons orange juice
1 cup cashews, soaked for 1 hour, drained
Supplies
Instructions
Blend carrots in a food processor until well ground, set aside in a large bowl.
Blend walnuts until fine, remove from food processor and place in bowl with carrots.
Place dates in food processor and blend until smooth and then add the cardamom, nutmeg, cinnamon, and ginger. Blend all these ingredients well.
To the mixture of dates and spices in the food processor, add the carrot walnut mixture. Blend until smooth. Remove from processor and stir in the raisins.
Place in pie or cake pan. Lightly press down the mixture.
In a blender or Vita-mix add maple syrup, orange juice and cashews, blend until smooth.
Spread frosting over the cake and add a light dusting of cinnamon for a finishing touch.
Chill for 1 hour before serving.
Let Us Know
Have you tried this recipe? Share your thoughts in the comments below—I’d love to hear how it turned out for you!
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