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Raw Carrot Cake With Cashew Vanilla Frosting

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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

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Raw Carrot Cake with Cashew Vanilla Frosting

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

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 or homemade
  • 1 Tbsp. lemon juice
  • pinch of salt

Instructions

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 | gimmesomeoven.com

Raw Carrot Cake | gimmesomeoven.com

This post contains affiliate links.

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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