Raw Carrot Cake

By food contributor Sarah


Raw food doesn’t have to be boring bunny rabbit food or complex feats that involve a million steps. Today I’m sharing my favorite raw dessert – Carrot Cake!
These pretty little cakes are full of vibrant carrots, plump dried fruits, and nuts. Is there anything better then feeling good for taking a second helping of dessert?! Oh and it makes a solid breakfast as well.

Raw Carrot Cake

makes 5

Carrot Cake:
2 cups shredded carrots (about 3/4 lbs)
1/2 cup dates (about 8 dates)
1/2 cup walnuts
1/2 cup dried apricots
3/4 cup unsweetened shredded coconut
1/4 cup raisins or currants
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Cashew Frosting:
1 cup raw cashews
1 tablespoons honey or agave
2 tablespoons water

Preparation – Carrot Cake:

1. Grate the carrots in a food processor fitted with the grater attachment. Transfer to a large mixing bowl and set aside.

2. In the food processor, now fitted with the blade attachment, blend the dates, apricots, and walnuts until combined but not a paste. Add to the shredded carrots and mix.

3. Add the spices to the carrot mixture and blend.

4. Transfer the mixture to the food processor and blend until the mixture comes together and holds its shape.

5. Fold in the coconut.

6. Using a dry measuring cup (I suggest a 1/3 cup measure) portion out the mixture and frost each cake with a heaping tablespoon of cashew frosting.


Preparation – Cashew Frosting:

1. Whirl the cashews in the food processor, continuously scraping down the sides, until the cashews form a thick paste (a.k.a. cashew butter). This could take a while… just be patient and keep scraping! You can add a few tablespoons of water to encourage the cashews if you get impatient.

2. Add the honey (or agave) to the food processor and blend until incorporated.


HI Sarah,

I have a lot of pulp left over when I make carrot juice – would that work in this do you think? Also, what’s the best way to store these and how long would they keep?



This was so delicious! I made 6 (pressed into clingfilm-lined muffin cups) and I made half the amount of frosting because I was running out of cashews. Really easy and so filling – I can see how they’d make a satisfying breakfast. I wonder whether raw hummingbird cake could be made in the same way?

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