Raw Carrot Cake 5 from 12 votes

Prep Time Total Time

6 hrs 45 mins 6 hrs 45 mins

Delicious, easy, AND stunning raw carrot cake that tastes like the real deal. Maybe it's the sweet
moist cinnamon-spiced cake. Or the tangy cream cheese frosting. Or the bit of savoriness that
comes from the nuts and helps the spices balance all that sweetness. Whatever it is, this raw carrot
cake is very similar in taste and texture to the baked version. The recipe is vegan (dairy-free, egg-
free), grain-free (gluten-free), soy-free, and refined sugar-free.

Servings: 12 slices
Calories: 460 kcal
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Ingredients
Carrot Cake
2 cups walnuts
1 cup unsweetened desiccated coconut *
1/2 cup coconut flour
1/4 cup coconut oil , melted
1/2 lemon , juice and zest
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
2 cups Medjool dates , pitted
2 cups carrots , finely grated**
pinch sea salt
Frosting
2 cups cashews , soaked***
1/2 cup full-fat coconut milk ****
1/4 cup coconut oil , melted
1/4 cup + 1 Tbsp. maple syrup
1/4 cup lemon juice
2 tsp. vanilla extract

Instructions
1. Prepare the carrot cake. Add the walnuts into a food processor and pulse until the walnuts are finely ground but still have a
little bit of texture. Be careful not to over-process the walnuts, Add the shredded coconut, coconut oil, lemon juice and
lemon zest, vanilla extract, spices, and salt, and pulse a few times to combine. Once semi-fine meal is achieved, 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 your fingers. Lastly, using a spatula, fold in the coconut flour
and carrots.
2. Shape the carrot cake. Divide the carrot cake mixture in half. Transfer the first half of the mixture into a greased 6-inch/15-
cm springform pan (if you're using using anything other than a springform pan, line it with parchment paper for an easier
removal), and press it into an even layer. The top of the cake should be smooth and leveled. Transfer the cake into the freezer
and let it chill for a minimum of 10-15 minutes.
Repeat with the other half of the mixture.
Note: if you only have one 6-inch/15-cm springform pan, let the first layer of cake chill first. Then carefully remove the cake
from the pan, transfer it into a round cake board, and place it back into the freezer. Clean the springform pan, grease it once
again, and repeat the steps above with the other half of the carrot cake mixture.
3. Prepare the frosting. Add the cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract into a
high-speed blender, and blend on high until smooth and creamy.
4. Assemble the cake. With the carrot cake layer still in the springform pan, pour the first half of the frosting onto the cake and
tap out any air bubbles. Transfer the springform pan with the cake back into the freezer to let the frosting firm up slightly,
 about 30 minutes. Then place the second carrot cake layer on top of the frosting and gently press it into the frosting to make
sure it's really on there. Pour the second half of the frosting on top of the cake and tap out any air bubbles once again.
5. Chill. Cover the springform pan with a piece of paper towel (to trap any condensation) and then double-wrap the entire
springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cake
into the freezer for about 6 hours, but ideally overnight. The more frozen the cake, the easier and cleaner the removal from
the pan.
6. Serve. Once set, remove the carrot cake from the springform pan. To cut the cake into individual pieces, use a hot, sharp
knife. Serve the cake frozen or let it thaw at room temperature for 15-20 minutes before serving.
7. Store, Leftover carrot cake keeps well in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1
month (ideal).

Recipe Notes
*I use Bob's Red Mill shredded coconut because it's almost as fine as desiccated coconut.
**Squeeze out any excess juice from the carrots. If the carrots are too wet, they will make the cake too dense.
***Soak the cashews in 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 and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and
rinse the cashews thoroughly. (Note: if you do the quick soak, the carrot cake will no longer be raw).
****Place the can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to
encourage separation of the cream and liquid. Once chilled, remove the can of coconut milk from the refrigerator. Scoop the
coconut cream that has risen to the top of the can and leave the liquid at the bottom behind.
*****Prep time does not include soaking the cashews (~8 hours) and chilling the coconut milk (~12 hours).
******Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition Facts
Raw Carrot Cake
Amount Per Serving (1 of 12)
Calories 460 Calories from Fat 252
% Daily Value*
Fat 28g 43%
Carbohydrates 31g 10%
Fiber 10g 42%
Sugar 19g 21%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie
diet.