Raw Carrot Cake With Cashew Vanilla Frosting

Raw Carrot Cake | gimmesomeoven.com

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 | gimmesomeoven.com

Raw Carrot Cake with Cashew Vanilla Frosting

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

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
1 Tbsp. lemon juice
pinch of salt

Directions:

!To Make The Raw Carrot Cake:
Pulse together all ingredients in a [food processor|http://www.amazon.com/gp/product/B002I5DMU0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002I5DMU0] until well-blended. Press mixture into a [mini cheesecake pan|http://www.amazon.com/gp/product/B0006IW02M/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0006IW02M] or [mini 4-inch springform pans|http://www.amazon.com/gp/product/B00004RC45/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00004RC45] or an [8-inch springform pan|http://www.amazon.com/gp/product/B000Q3G3Q6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000Q3G3Q6], or just a simple [8-inch baking pan|http://www.amazon.com/gp/product/B000FCGRAK/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000FCGRAK]. 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|http://www.amazon.com/gp/product/B002I5DMU0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002I5DMU0] until blended. Add extra water to thin to your desired consistency if needed.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Raw Carrot Cake | gimmesomeoven.com

Raw Carrot Cake | gimmesomeoven.com

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Comments

  1. Stephanie @ Girl Versus Dough — January 17, 2013 @ 8:04 am (#)

    No way! These don’t even look raw at all. They do, however, look all sorts of DELICIOUS :)

  2. Little Kitchie — January 17, 2013 @ 8:19 am (#)

    These look awesome! I really like the sound of that frosting, too!

  3. DessertForTwo — January 17, 2013 @ 8:45 am (#)

    I’m a little bit of a closet raw foodie. Yes, I make and eat desserts weekly, but I crave raw. What a great idea–giving it up for Lent! :)

  4. Quinn — January 17, 2013 @ 8:54 am (#)

    This looks amazing!! I can’t wait to try it.

  5. Mackenzie {SusieFreakingHomemaker} — January 17, 2013 @ 8:58 am (#)

    Oh my goodness… those are RAW? Love that!! BTW – now I’m DYING to go back to Europe – you and your instagram photos!!

  6. Margherita — January 17, 2013 @ 9:21 am (#)

    Loving the raw part. It’s great!

  7. Jennifer @ Mother Thyme — January 17, 2013 @ 9:32 am (#)

    I am intrigued with this recipe! I am eager to give this a try especially since I love carrot cake!

  8. Katrina @ Warm Vanilla Sugar — January 17, 2013 @ 10:06 am (#)

    I really like this idea! The mini cakes look easy, and totally satisfying!

  9. Laura Dembowski — January 17, 2013 @ 10:41 am (#)

    These carrot cakes sound so interesting! I have bookmarked them to try one day. They are very pretty too!

  10. Heather — January 17, 2013 @ 11:51 am (#)

    These look amazing! Kind of like a homemade version of a carrot cake Larabar, which are my fav:)

    Question regarding the frosting……..what are the cashews soaked in?

    • Kaely — January 19, 2013 @ 9:46 am (#)

      The cashews are soaked in water. :)

  11. Laura @FoodSnobSTL — January 17, 2013 @ 1:07 pm (#)

    When I see things like this, it really makes me want to eat more raw foods! I am currently trying to grow sprouts at home. I feel like it is a good place to start.

  12. Amanda @ Once Upon a Recipe — January 17, 2013 @ 1:21 pm (#)

    I am extremely intrigued by this cake! I love larabars, which are made in a similar fashion with dates and nuts…so I have the feeling I would really like these!

  13. Rachel Hubbard — January 17, 2013 @ 5:37 pm (#)

    I’m so glad you made the Carrot Cake and thanks for the shout out! :) I LOVE the mini bite-size idea. I’m thinking a coconut cream frosting from coconut meat blended with the cashews would be a hit! I made some raw Nori rolls last night. Delicious!

  14. Cassie | Bake Your Day — January 17, 2013 @ 6:29 pm (#)

    These look so good…perfect carrot cake! Totally intrigued by this.

  15. Jane N. — January 17, 2013 @ 11:11 pm (#)

    Love that you are doing some raw dessert recipes! Was shocked at how good raw desserts were when I first tried them. Seriously, like the real thing, and maybe even better!

  16. Penny — January 18, 2013 @ 9:43 am (#)

    How do you get them into bit sizes pieces, like in the picture? Can you put them into a mini muffin pan and get the same results?

    • Monique — January 27, 2013 @ 8:48 pm (#)

      Ive never made these, definitely thinking about it, but it would probably be hard to get them out of a mini muffin pan so youd have to use like mini pans that you could pull apart to get the tiny ones

  17. Katrina @ In Katrina's Kitchen — January 18, 2013 @ 12:21 pm (#)

    Put me in a room with these and call me DONE.

  18. Kelli @ The Corner Kitchen — January 18, 2013 @ 3:40 pm (#)

    These sound and look amazing! Your experience going raw has me really interested in giving it a try….it sounds much more manageable than I would have guessed.

  19. Amanda H — January 21, 2013 @ 1:28 pm (#)

    I made these and they are great!! I kind of did my own thing for the frosting though, but I couldn’t believe how tasty the “cake” was. I used my little brownie bite silicone pan, and it worked great. Thanks for the inspiration!

  20. Liz Yoon — January 23, 2013 @ 12:45 am (#)

    Looks so yummy! I can’t wait to try it myself at home :)

    Liz @ rusticpeach.com

  21. Averie @ Averie Cooks — January 24, 2013 @ 11:13 pm (#)

    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!

  22. a farmer in the dell — January 27, 2013 @ 10:57 pm (#)

    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!

  23. The Peace Patch — January 29, 2013 @ 2:25 am (#)

    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. :)

  24. Elisa — January 29, 2013 @ 6:39 am (#)

    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 ;-)

  25. naomi — January 31, 2013 @ 11:47 am (#)

    hi there one question the ginger is fresh or powder???

  26. KB @ Texas Babysitters — February 4, 2013 @ 9:27 pm (#)

    Many of the ingredients are healthy as well as tasting delicious.

  27. Alyssa | Queen of Quinoa — February 6, 2013 @ 8:28 pm (#)

    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.

  28. Emily — February 13, 2013 @ 10:48 am (#)

    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!

  29. Laura — February 20, 2013 @ 11:03 am (#)

    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.

  30. Gretchen — March 10, 2013 @ 8:52 pm (#)

    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.

  31. Liza — March 31, 2013 @ 11:45 pm (#)

    I was raw back in 2006 and have fallen off the wagon, this recipe was the showstopper at our Easter Family Get Together. Absolutely incredible, I made a raw crust and added a bit of citrus to the frosting, absolutely incredible! Thank you, please post more, you’ve inspired me to post more of my raw recipes!

  32. rhondala — April 6, 2013 @ 2:54 pm (#)

    how do you store these?

  33. Gracey — April 17, 2013 @ 4:41 pm (#)

    Love this idea, yours look amazing. Mine, however didn’t work out so well. I wasn’t as well equipped as you are. I think a real food processor would be the key here, as opposed to my magic bullet which isn’t always as magical as I’d hope. I also didn’t want to splurge on dates so I tried to use raisins instead…I don’t think they hold together the mixture as well. I might have put too much liquid into the cake mixture because it is just not holding together as nicely as I hoped. The cashew icing is still delicious though.
    I wondered if you ever find raw foods like these, made with lots of nuts, to give you digestion issues? I only soaked the nuts for about 6 hours, but I still feel like my stomach is having trouble processing (although there may be other confounding problems)

    Thanks!

  34. RawandLovely — July 3, 2013 @ 3:18 pm (#)

    This recipe looks scruptious!!! :) But I have one question: what substitute, if any, can you use in place of cashew (I’m allergic) for the frosting? And is it necessary to even have any type of nut in its place? can you exclude it all together or do you have to substitute a nut of some kind? I’d love to make this just need to know what I can do about the cashew problem :)

    • Rakhi — July 11, 2014 @ 2:30 pm (#)

      If you have access to coconut cream, I think you can just blend it with a few other ingredients (like coconut sugar and maybe some spices, I believe) and use that as a topping. I’d imagine if it’s too runny you could use it as a dip if you make little carrot cake balls :)

  35. Presley — March 17, 2014 @ 2:16 am (#)

    My raw carrot cakes have been in the fridge for about 5 hours and they don’t look like cake, they r still very moist. What did I do wrong?

  36. Ashley — April 18, 2014 @ 1:21 pm (#)

    Made these last night and they turned out amazing! So delicious I can’t get over it. Thank you for sharing =)

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