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Raw Carrot Cake (Paleo, Vegan)

This Raw Carrot Cake is a spin on a my all time favorite traditional cake! It's made with a carrot, date and walnut base and topped with a cashew cream icing.
Prep Time20 mins
Course: Dessert, Snack
Keyword: carrotcake, paleo, rawcarrotcake, rawdessert, rawvegancheesecake
Servings: 16


For the Base:

  • 1 cup shredded carrots
  • 1 cup pitted dates
  • 1 cup walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil melted
  • 1 tsp cinnamon
  • 1/2 tsp ginger

For the Icing:

  • 1 cup cashews soaked in water 20 minutes
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract


  • To make the base, add dates in a food processor until it forms a paste.
  • Add the walnuts, carrots, ginger, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and process until well combined.
  • Line a loaf pan with parchment paper so you can pull up the cake easily once set.
  • Place the base mixture in the loaf pan and place in the freezer while you prepare the icing.
  • Add soaked cashew, maple syrup, vanilla extract and coconut oil to the food processor. Blend until a silky smooth icing forms.
  • Remove the loaf pan from the freezer and spread the icing over the base. Sprinkle with walnut pieces if you like.
  • Place the loaf pan back in the freezer for at least one hour.
  • Remove and slice into mini carrot cake bites. Keep carrot cake bites in a container in the freezer.