Raw Carrot Cake with Cashew Vanilla Frosting

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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!!

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 5 reviews

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16-20 mini cakes, or 1 8-inch cake 1x

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Description

A simple and delicious recipe for carrot cake with vanilla frosting…made raw!

Ingredients

Scale

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 orhomemade
1 Tbsp. lemon juice
pinch of salt

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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 processoruntil blended. Add extra water to thin to your desired consistency if needed.

This post contains affiliate links.

posted on January 17, 2013 by Ali

Cakes, Dairy-free, Dessert type, Desserts, Gluten-free, Vegan, Vegetarian

97 Comments »

97 comments on “Raw Carrot Cake With Cashew Vanilla Frosting”

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yong — May 12, 2017 @ 12:31 am Reply

hi is it true that cashews can’t be eaten raw due to some toxin in it. when u refer to raw cashew, do mean partially steamed cashew?
- Hayley @ Gimme Some Oven — May 15, 2017 @ 5:30 pm
  
  Hello! Hmmm, we haven’t heard that. We just mean cashews that haven’t been roasted.
madhvi — May 16, 2017 @ 7:51 am Reply

how many people is it for??
- Hayley @ Gimme Some Oven — May 19, 2017 @ 11:45 am
  
  Hi Madhvi! An 8-inch of this cake serves about 15 (unless you want really large servings). If you do the mini cakes, you’ll get a lot more servings. We hope you enjoy!
Terri A. Noggle — November 12, 2017 @ 2:24 pm Reply

Hello. I have made this before and loved it. I need to prepare this in advance. Does this cake freeze well?
nancy collins — February 8, 2018 @ 10:08 am Reply

Raw carrot cakes were sooo good!
You could cut vanilla frosting recipe in half, makes a-lot.
Do you have any nutritional facts for these yummy desserts?
Laurie — April 2, 2018 @ 9:02 am Reply

Raw vegan carrot cake is absolutely delicious! It was a huge hit after Easter dinner. With the food processor, pulse more than blend. I over-blended and it made the consistency a bit too wet. I used mini-muffin pans and kept them in the refrigerator overnight. 18 hours later when I served the mini carrot cakes, they actually popped out of the pan clean and in form. Thanks to the abundance of rich, delicious, real ingredients in this recipe, one mini-muffin is a very satisfying serving size. Love it. We’ll definitely make it again. Thank you!!
Elaine — April 17, 2019 @ 9:42 am Reply

Hi Ali,
These are incredibly delicious! Thanks for the recipe. I made these for my family last year for Easter and will be making them again. They were a BIG hit!!!
Brenda — March 14, 2021 @ 5:10 pm Reply

I made 1/2 batch to experiement and added t the frosting, put 1/3 cup of COCONUT CREAM, separated out of a can of Whole Foods coconut milk, which I have found to be the best for the cream. Also, a bit extra maple syrup and extra lemon juice in the frosting and it came out creamy and cheesecakey decadent tasting