Raw Carrot Cake
Prep time
Total time
Recipe type: Dessert
Serves: 12
  • 3 large carrots, grated (3-4 cups loosely packed)
  • 1¼ cups rolled oats
  • ½ cup walnuts
  • ½ cup almonds, sunflower seeds
  • 3 tbsp shredded coconut
  • 1 cup pitted fresh medjool dates (10-12)
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp ground ginger (optional)
  • 1 tsp vanilla extract
  • ¼ cup walnuts, extra
  • 2 tbsp sultanas (optional)
  • Cashew Cream icing
  • 1 cup raw cashews
  • 1 tsp vanilla extract
  • 4-6 fresh medal dates
  • 2 tsp maple syrup or honey
  • juice of ½ large orange
  1. Grate the carrots. Place in a sieve and squeeze to remove excess juice. (If you don't have time to do this, you may have to add an extra handful of oats when mixing)
  2. Place walnuts, seeds, coconut and oats in a food processor and blitz until only just fine (some small bits are ok).
  3. Add the dates, spices and vanilla and process until combined. Add the carrot, extra walnuts and sultanas and process again until just mixed in.
  4. Press into a small cake tin (I have used a loaf pan) lined with baking paper. Freeze completely.
  5. When frozen, slice into two layers. Spread a layer of icing on top of the bottom layer then top with the top layer. Spread the remaining cashew icing over the top and decorate as desired.
  6. Place back in the freezer and freeze until firm. When ready to serve, remove from freezer, slice and leave at room temp for 5-10 minutes until thawed or in the fridge if waiting for longer.
  7. Cashew Icing
  8. Soak the cashews in a large bowl of water for 4 hours or overnight (if you don't have as much time, soak in boiling water).
  9. Drain and rinse the cashews. Place in a high powered blender or a food processor with a small bowl. Add remaining ingredients and blend until smooth, add more orange juice if not blending well.
  10. Store in the fridge until required.
Cut the cake while frozen as it's a lot easier and less messy.
Recipe by nourish the day at http://nourishtheday.com/raw-carrot-cake/