5 from 8 votes
Raw Carrot Cake
Prep Time
4 hrs 45 mins
Total Time
4 hrs 45 mins
 
Delicious, easy, AND healthy raw carrot cake that tastes like the real deal. Maybe it's the sweet moist cinnamon-y bread. Or the thick lemony vanilla icing. Whatever it is, it's amazingly similar in taste and texture to the baked version of carrot cake.
Servings: 12 slices
Ingredients
Base
  • 2 cups raw walnuts
  • 1 cup unsweetened desiccated coconut
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 Tbsp. lemon juice
  • 2 tsp. pure vanilla extract
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 lemon, zest only
  • 2 cups Medjool dates, pitted
  • 2 cups carrots, finely grated*
  • pinch fine sea salt
Icing
  • 1 cup raw cashews, soaked**
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup coconut oil, melted
  • 3 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 1 tsp. pure vanilla extract
  • pinch fine sea salt
Instructions
Base
  1. Pulse the walnuts in a food processor until finely ground. Be careful not to over-process the walnuts. They should still retain some of their texture.

  2. Add the desiccated coconut, coconut flour, spices, salt, lemon zest, and pulse a few times to combine. Then add the coconut oil, lemon juice and, vanilla extract, and pulse to combine.
  3. 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. Finally, fold in the carrots.

  4. Press the mixture into a greased 6" (15 cm) spring form. 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.

Icing
  1. Add the cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla and salt into a high-speed blender. Blend on high until the icing is smooth and creamy. 

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

  3. Once set, remove the cheesecake from the spring-loaded pan. Serve it frozen or let it thaw at room temperature for 10-15 minutes before serving.

  4. Store leftover carrot cake in an airtight container in the freezer for 1-2 weeks.

Recipe Notes

*Squeeze out any excess juice from the carrots. If the carrots are too wet, they will make the cake too moist and 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).
***Prep time does not include soaking the cashews (8 hours).