Raw Carrot Cake

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.

Raw Carrot Cake

FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

This amazing Raw Carrot Cake is such a treat with only 8 ingredients. The raw cream cheese frosting with orange flavor is so creamy and delicious.

This healthy cake is perfect to help you with those sugar cravings while you are on your weight loss journey. Raw vegan carrot cake that is great for birthdays, or parties.

Raw Carrot Cake Ingredients

  • Carrot
  • Fresh Pineapple
  • Dates
  • Raisin
  •  Coconut Flour
  • Pecan Meal
  • Ginger
  • Cardamom
  • Coriander
  • Cream Cheese Frosting (optional)

Easy Raw Carrot Cake With Cream Cheese Frosting. slice on a blue plate

How To Make Raw Carrot Cake 

  • Prepare the cream cheese frosting

Soak cashews for about one hour in water. Drain and rinse cashew, place in a high-speed blender with maple syrup, coconut oil, almond milk, orange zest, vanilla, and salt. Process until smooth and creamy.

Spoon the frosting in a medium bowl. cover and place in the refrigerator to chill.

  • Prepare the base of the cake 

Grate carrots with a hand-held grater or the grater attachment on a food processor. Transfer to a mixing bowl and set aside.

Place pineapple, dates, and raisins in the food processor and process until sticky. Add mixture to the grated carrots. Add coconut flour, pecan meal (you can substitute with almond flour or walnut meal), ginger, cardamom, coriander, and mix to fully incorporate. 

Cake dough should be like a cake and not too soft then add more pecan meal. Set aside.

  • Assemble Raw Carrot Cake

Lightly grease a 6-inch springform pan or line with parchment paper. Spread half the cake mixture at the base of the pan, about 1/2 inch high. 

Top with half of the orange cream cheese frosting. Top with the remaining cake mixture followed by orange cream frosting.

Place in the refrigerator for about 4 hours. Enjoy cake and store the leftovers in a covered container in the refrigerator for 5 days. 

Other Healthy Dessert Recipes

Healthy Apple Crisp

Vegan Tiramisu

Carob Energy Bites

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Categories

Course:
Cuisine:

Cooking Time

Preparation:
30 min
Ready in:
30 min
For:
8

Ingredients

Cream Cheese Frosting

Carrot Cake

Instructions

For The Frosting

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

For The Carrot Cake

  1. Grate carrot using a hand-held grater or use the grater attachment of a food processor. Transfer to a large mixing bowl and set aside.
  2. Place pineapple, dates, and raisins in the food processor and process until sticky. Add mixture to the grated carrots.
  3. Add coconut flour, pecan meal (you can substitute with almond flour or walnut meal), ginger, cardamom, coriander, and mix to fully incorporate. 
  4. Cake dough should be like a cake and not too soft then add more pecan meal. Set aside.
  5. Lightly grease a 6-inch springform pan or line with parchment paper. Spread half the cake mixture at the base of the pan, about 1/2 inch high. 
  6. Top with half of the orange cream cheese frosting. Top with the remaining cake mixture followed by orange cream frosting.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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4 Comments
  1. Camille
    April 18, 2019

    Loving all your recipes, especially this one. I cant wait to try it out.

  2. Sammie
    January 18, 2019

    Amazing taste, it really helped my sugar cravings, thank you!

    • Michelle Blackwood
      January 18, 2019

      Sammie, I’m so happy you enjoyed it. Thank you for your feedback.