Carrot Cake Vegan and Raw

This carrot cake is vegan and raw. Yes it is deliciously sweet moist with cinnamon bread and thick lemony vanilla icing. And it’s amazingly similar in taste and texture to the normal version carrot cake. However, unlike the real deal carrot cake, this raw carrot cake is healthy and super easy to make. See summary of recipe below!

Tips for Making Raw Carrot Cake

The base of this carrot cake utilizes a natural sweetness of carrots and dates, a flour-like texture of ground and desiccated coconut, and a textural contrast of nuts. This cake is great for pro-nuts people because nuts add a bit of savoriness that help the spices balance all the sweetness.

Speaking of spices – some people actually call carrot a spice cake because of all the bold spices it contains. The heady flavors and scents of cinnamon, nutmeg, clove, and ginger should take center stage. Make sure the spices are fresh because that’s what you’ll taste the most in this cake.

The frosting is similar to a raw cheesecake filling. For the cream-like consistency, You can use cashews because of their neutral (slightly sweet) flavor and a wonderfully smooth texture. Mixed together with some coconut milk and maple syrup, the icing becomes thick and lightly sweet. The coconut oil is essential in the icing as well as it creates a texture that melts in your mouth. It’s also one of the reasons you should keep this cake in the fridge (since coconut oil becomes liquid at a room temperature).


Because this carrot cake is raw, the flavor of carrots is quite prominent. However, despite the name of this cake, carrots shouldn’t be the starring player in the recipe. Their main role is to moisten the cake and add texture. So, use a small setting of your box grater or food processor’s grating attachment to turn the carrots into fluffy pieces. Aim for light and airy.

You may also try a traditional style layer cake. You can turn it into a simple two-layer carrot cake with icing just on the top. However, since carrot cake is known to be quite tall, You can also used a smaller spring-loaded pan to make it – a 6″ (15 cm) tall spring-loaded pan works great for this recipe.

Recipe Raw Carrot Cake by Petra Scott of Nutrition Refined / Thumbnail Photo “Carrot Cake (Raw Vegan)” by Rachel Carr

Other recipes you might like to try:Pumpkin Protein Pancakes Blueberry Protein Waffles, Protein Cheesecake

Vegan Carrot Cake 2 scaled

Carrot Cake - Vegan and Raw

Vegan and Raw Carrot Cake that tastes really delicious. A dessert recipe that is healthy and guilt-free but will abosulutetly satisfy you sweet tooth!
Prep Time 4 mins
Total Time 4 mins
Course Dessert
Cuisine General
Servings 12 slices



  • 2 cups raw walnuts
  • 1 cup unsweetened desiccated coconut
  • 1/2 cup coconut flour
  • 1/4 cup Coconut Oil melted
  • 2 tbsps lemon juice
  • 2 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 slash lemon zest only
  • 2 cups Medjool dates, pitted
  • 2 cups carrots, finely grated
  • pinch fine sea salt


  • 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 1 tsp. vanilla extract
  • pinch fine sea salt
  • US Customary - Metric



  • 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.
  • 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.
  • 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.
  • 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.


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


  1. Squeeze out any excess juice from the carrots. If the carrots are too wet, they will make the cake too moist and dense.
  2. 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).
  3. Prep time does not include soaking the cashews (8 hours).
Keyword Cake, Dessert Recipes, Vegan recipes

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