green raw carrot cake

Raw Carrot Cake with Cashew Frosting

Gluten-free, vegan, spiced raw carrot cake with creamy cashew frosting.

Raw carrot cake with cashew frosting is a delicious dessert for any occasion. It’s a pretty, sweet treat, that perfectly mimics the texture of the classic carrot cake, but it happens to be way healthier. 

This recipe is a quick and easy one with a few simple ingredients, and it is also great for using leftover carrot pulp from juicing. And the creamy-dreamy cashew cheese frosting, oh boy, it’s like heaven. I have to warn you, you may eat all of it before you can even serve it. It’s just too good.

We love to eat these raw carrot cakes for Easter, Christmas and basically any day. Super duper deliciousness, so go, make these cakes! 

Ingredients:

  • 1,5 cups of grated carrots
  • 2/3 cup of dates
  • 1/2 cup of unsweetened shredded coconut
  • 1/2 cup of walnuts
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup of cashews
  • 1 tbsp lemon juice
  • 1 tbsp melted coconut oil
  • pinch of vanilla bean
  • 3–4 tbsp maple syrup
  • chopped walnuts, orange zest and raisins to decorate

Instructions:

  1. For the carrot cakes add grated carrot, dates, coconut, walnuts, cinnamon, and nutmeg to a food processor and pulse until everything is in very small pieces and sticks together.
  2. Press the carrot mix into the bottom of your cake molds. I used 6 small springform pans (8cm/3 inches), but you can use one large cake form instead. Let it set in the fridge until you prepare the frosting.
  3. For the frosting place cashews, lemon juice, coconut oil, vanilla, and maple syrup in a blender and blend until completely smooth and creamy. If necessary, add a bit of water to help blend everything, but try to add as little as possible.
  4. Spread frosting over the top of the cakes and decorate with chopped walnuts, orange zest, and raisins. Keep chilled in the fridge until ready to serve (and the frosting hardens a bit). Enjoy!