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Raw Carrot Cake With Cashew Vanilla Frosting


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Rate this recipe 4.7/5 (25 Votes)


  • Raw Carrot Cake Ingredients:
  • 3 cups shredded carrots (about 1 lb.)
  • 8 oz. (about 1 cup) pitted dates
  • 1 cup raw walnuts
  • 2/3 cup unsweetened shredded coconut
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of salt
  • (optional) 1/2 cup raisins
  • Raw Cashew Vanilla Frosting Ingredients:
  • 2 cups raw cashews, soaked overnight
  • 2/3 cup coconut oil, melted
  • 1/3 cup water (use more or less to achieve desired consistency)
  • 1/3 cup honey
  • 2 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • pinch of salt


Cooking time 20mins
Adapted from


Step 1

To Make The Raw Carrot Cake:
Pulse together all ingredients in a food processor until well-blended. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).

To Make The Raw Cashew Vanilla Frosting:
Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed


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