Raw Carrot Cake
Prep time
Total time
A deliciously sweet, raw & vegan take of the dessert classic
Recipe type: Dessert
Cuisine: raw, vegan, gluten-free
Serves: 5
For the cake base:
  • 200g pitted dates (organic)
  • 70g unsalted cashews (organic)
  • 100g grated carrots (organic)
  • 1 tsp ground cinnamon
  • 30g unsweetened, shredded coconut
For the frosting:
  • 70g cashews (organic), soaked for a few hours or overnight
  • 60 ml water
  • 4 tbsp agave nectar (organic)
  • 2 tsp ground vanilla or vanilla extract
  • pinch of salt
  • 50g coconut oil, melted (organic)
  • orange zest for finish
  1. Line a 20 cm x 20 cm baking pan with parchment paper.
  2. In a food processor, blend together dates and cashews until almost smooth. Add grated carrots, cinnamon and shredded coconut and blend until smooth. Scrape the sides if needed. Scoop the mixture in the prepared baking pan and smooth the top. Put it in the freezer for 30 minutes.
  3. To make the cashew frosting, drain and rinse cashews and place them in a blender. Add water, agave nectar, vanilla and salt and blend until it is very smooth. You will have to scrape down the sides often. Keep blending until it has a very creamy consistency. Add the melted coconut oil and blend until combined.
  4. Take the cake base out of the freezer and using a glass or round cookie cutter, cut out small circles. Assemble the mini cakes by spreading a layer of the cashew frosting over the circles, then layering with another circle of the cake base, followed by a dollop of frosting. Garnish with orange zest. Refrigerate until ready to serve.
  5. With the leftovers from the cake base, you can form small energy balls and roll them in shredded coconut.
Store in an airtight container in the fridge.
Recipe by Bowsessed™ at https://bowsessed.com/raw-carrot-cake/