Raw Tropical Carrot Cake With Orange Cashew Cream Frosting


Want to have your cake and eat it too? You finally can. This delicious raw tropical carrot cake is not only yummy, but also super healthy. Carrots, pineapple, coconut, dates and ginger are all reminiscent of the tropics. You won’t need to feel guilty about having seconds.

Yield: 8 servings


  • Cake
    • 1 lb (454g) carrots
    • 1 cup (153g) fresh pineapple
    • 1 1/2 cups (173g) soft dates, pitted
    • 1/2 cup (80g) raisins
    • 3/4 cup (61g) shredded coconut
    • 1/2 cup (68g) pecan meal
    • 1 teaspoon freshly grated ginger
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground coriander
  • Orange cream frosting
    • 1 cup (128g) raw cashews, soaked for 1hour or overnight
    • 1/3 cup maple syrup
    • 2 tablespoons coconut oil
    • 2 teaspoons almond milk
    • 1 medium orange zest
    • 1 teaspoon vanilla
    • Pinch of sea salt


For the frosting: Drain cashews and place in high speed blender with maple syrup, coconut oil, almond milk, orange zest, vanilla and salt. Process until very smooth, spoon frosting in a medium bowl and refrigerate until cake is prepared.

For the cake: Grate carrot using a hand held grater or chop carrots and process in a food processor. Transfer to a large mixing bowl and set aside.

Place pineapple, dates and raisins into food processor and process until real mushy. Transfer into bowl with grated carrots. Place coconut flakes into food processor and process into a flour, add to carrot mixture. Add pecan meal, ginger, cardamom, and coriander to carrot mixture and mix until fully incorporated.
Dough should be moist but not runny, if its runny add more pecan meal. It should stick together when formed into a dough.
Lightly grease a 6 inch spring form pan and spread carrot batter at the base of the pan, about 1/2 inch high. Top with orange cashew frosting. Top with remaining carrot batter followed by frosting. Place into the refrigerator for 4 hours to set. If you can’t wait, remove from pan, add remaining frosting, slice and serve.

Chef’s Tip: Make your own nut meal/flour (almond, pecan, cashew, pecan etc.). Place nuts into a food processor or high speed blend and pulse to a fine ground meal or flour. Its important to watch carefully or else you could end up with nut butters. Store ground nut flour in a container with a tight fitting lid in the refrigerator. Its less expensive to make your own plus it will be fresher to make as you need. Nut flours may also be purchased here online.
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  1. I make this just last night and it did not turned out well. I kept adding more and more and more and more almond meal and it just wouldn’t form into a firm dough. Was it because I used almond instead of Pecan? Ugh!! I was looking forward to sharing this with friends.

    • Michelle Blackwood

      Nina, so sorry it did not turn out right. When you process raw pecans by nature they release the oils and become sticky and if you continue for long it can turn into pecan butter. Yes that will allow the carrot cake to stick together. However almond meal is usually made by blanching then first then grinding them after drying. That process makes them more dry in texture so unless you added something like date paste to make the dough stick together it might not. Hope this helps.

  2. Laura @MotherWouldKnow

    What a great way to make a gluten-free carrot cake! I had to re-read the recipe twice to realize how you got the crumb without any wheat flour. I adore carrot cake and love the idea of using fresh pineapple (most recipes called for canned pineapple – such a shame if you can get fresh.) Your recipe is a keeper.

  3. Stephanie Stuart

    This is awesome. When I was in the Army that was one of the things I’d really look forward to in mess hall was their carrot cake. It made my day and honestly kept me going on some of the harder days. Carrot cake always pulls me through!

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