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Raw Carrot Cake With Cashew Vanilla Frosting

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Raw Carrot Cake |

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 |

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Raw Carrot Cake with Cashew Vanilla Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16-20 mini cakes, or 1 8-inch cake 1x


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



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


To Make The Raw Carrot Cake:

  1. 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:

  1. Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.

Raw Carrot Cake |

Raw Carrot Cake |

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

  1. 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?

    • Hello! Hmmm, we haven’t heard that. We just mean cashews that haven’t been roasted.

  2. how many people is it for??

    • 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!

  3. Hello. I have made this before and loved it. I need to prepare this in advance. Does this cake freeze well?

  4. 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?

  5. 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!!

  6. 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!!!

  7. 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