My friend, Rachel, was one of my main inspirations for learning more about eating raw.
Last year she decided to give up cooked food and go raw for Lent. During the process, I was so impressed by her commitment to try tons of new raw recipes each week, and by the fact that she didn’t “cheat” a single time! More than anything, I was intrigued by how well she said that she felt when eating raw.
But a few days into our raw week, I was already bored and frustrated with smoothies and salads, mostly because I hadn’t made time to research raw recipes. So Rachel graciously sent us an amazing list of her favorites recipes, which was a huge relief and inspiration. She had everything from sprout burgers, to nori rolls, to lasagna and empanadas. But my eyes immediately locked on the words CARROT CAKE. My favorite. :)
Somewhat to my surprise, it was incredible!!! The “cake” was a breeze to make in the food processor, and once I threw in my favorite carrot cake spices and lots of fresh carrots, it tasted just like the real deal! The frosting was a little more of a stretch from the typical cream cheese frosting, but it was still sweet and “creamy” and paired well with the carrot cake. I opted to make mine bite-sized with my favorite mini cheesecake pan, but you could easily turn these into bars or normal-sized cake slices.
Definitely a winner of a raw recipe in my book! Thanks, Rachel!!
Raw Carrot Cake with Cashew Vanilla Frosting
Ingredients
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, store-bought or homemade
- 1 Tbsp. lemon juice
- pinch of salt
Instructions
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.
Did you make this?Let me know how it turned out in the comments below!
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Wow. I was worried about the cupcaje holding its form and getting it out of the oan. But didnt have a problem. The frosting is the BOMB too! If i had had eaisins i was going to put one on the top of the frosting. Instead put a small indent and put a drop of honey! . I am so happy with this recipe and its outcome!! Highly recommend it.
Loved the taste!! BUT I cannot understand how anyone got this to stay in shape. I put the mixture in a cupcake liner, and I rolled others into ‘cake balls’, but anything I put in a cupcake tray without a liner just fell apart. I loved this recipe, but it was so moist it was never going to hold any shape like this picture; More like a thick oatmeal consistency. I didn’t have the ingredients for the icing, but the little taste of cream cheese I put on top of each was a yummy addition. Happy Eating–Thanks for the recipe.
Hi Ali.
Looks great.
Can you tell me a good alternative for coconut oil. Unfortunately the cheapest I can find is £8, which is $13. I’d have to use the whole jar for this recipe which would make these cakes a bit too expensive! I’m thinking an oil that had little flavour? Thanks! (I know coconut oil is very healthy – but if you aren’t cooking it, the the oil won’t change consistency which is why we are all buying coconut oil in the first place?) Let me know your thoughts. Thanks!
Loving this recipe! I have some Raw Carrot Cake Balls on my website and they’re one of my most popular posts. There’s no question why. They’re easy to make, healthy and totally delicious. Can’t wait to try to make the cashew frosting. It adds the perfect touch.
Many of the ingredients are healthy as well as tasting delicious.
hi there one question the ginger is fresh or powder???
These sound delicious!
I am just beginning my raw food journey and right now I am not shooting for 100%, but I definitely want to avoid flour and sugar, so I am looking for family-friendly desserts that I can make for special occasions (or for some bonding time with my youngers, who loves to cook!) that won’t set me back. These are definitely going in the SAVE & MAKE file ;-)
ohgoodgolly, I’m surprised you had any left to photograph! These would barely make it past the frosting stage before the chow-down-in-total-bliss stage. :)
okay, I am officially stalking your blog! I am so happy I found you. Your recipes are amazing and your enthusiasm is contagious. I love everything I am seeing so far!
A few years ago I made raw, vegan, GF carrot cake balls! They were so good and now that I see yours, I need to try this version. Love the cashew frosting you did!