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.
Summer is just around the corner and I am more than ready to get my hands on some fresh produce. Vegetables, fruits, and nuts in their raw state taste the most delicious, vibrant, and fresh. I’m oftentimes disappointed when I pay for a salad at a restaurant only to find that it tastes much better at home where I can control the quality of ingredients.
This Raw Carrot Cake recipe is a delicious, healthy treat and it’s the perfect Spring or Summer dessert.
Carrot cake is a highly favorite in the dessert world, but if you’re not careful it can be full of calories, fat, and sugar. I decided to make a raw carrot cake recipe that isn’t just healthy but also packed with flavor.
Raw carrot cake is one of the easiest, no-bake desserts you can make! This amazing Raw Carrot Cake is such a treat with only 8 ingredients. The raw cream cheese frosting with orange flavor is deliciously creamy and tastes just like your favorite carrot cake but without any of the refined sugar or dairy. It’s rich, sweet, and almost too decadent to be considered healthy.
Scroll down for the detailed recipe, but I suggest reading the complete article for useful tips and suggestions if you want to make a perfect recipe every time.
What Is Raw Cake, Exactly?
A raw cake is a cake that doesn’t need to be baked. It doesn’t have gluten, dairy, eggs, or sugar that has been refined. These cakes are often made with a combination of nuts, nut flours, and dried fruits, as well as sugar substitutes like maple syrup or agave nectar.
Though this cake is made with good and healthy ingredients, it contains fats, (natural) sugars, and carbs.
Features Of The Recipe
There are many reasons why I made this raw carrot cake:
- It’s a no-bake cake.
- It’s extremely simple to make!
- It’s dairy-free since it’s vegan.
- It is also gluten-free and sugar-free.
- It’s made with whole food ingredients that are good for you.
- The rich and creamy frosting is like no other – it will blow your mind.
- This healthy cake is perfect to help you with those sugar cravings while you are on your weight loss journey.
- This Raw Carrot Cake recipe is for all of you who would like to add more raw food recipes to your diet.
- Raw vegan carrot cake is also great for birthdays, or parties.
- The cake is cooled in the fridge, so it’s great for making ahead, and even great served cold.
- You may make it appear extra special by decorating it in any way you choose.
- Last but not least, it tastes fantastic.
I’ve been making it for years, and it’s a crowd-pleaser.
Raw Carrot Cake Ingredients
- Carrots: A carrot cake wouldn’t be complete without them!
- Pineapple: Pineapple is a tenderizing fruit. Pineapple enzymes (as well as those found in kiwis and papayas) really break down proteins, resulting in a more moist carrot cake.
- Dates: Dates are my absolute favorite when it comes to recipes like this because they give you the perfect amount of sweetness without all of the negative side effects. Use Medjool dates instead of regular dates since they are juicier and sweeter, giving the cake a beautifully moist texture while also naturally sweetening it.
- Raisins: Raisins are a wonderful addition to food items, such as this raw carrot cake.
- Coconut (flour, milk, and oil): The cake is made with coconut flour, and the icing is made with coconut milk and oil! It has a natural sweetness and is high in healthy fats.
- Pecan Meal: Did you know that you may use pecan meal in the same manner as you would flour? Pecan meal can be used to enhance the flavor of dessert items or meat when breading it. It’s also a healthier option than the traditional options. Please don’t be concerned about an overpowering nutty punch.
- Vanilla: Used in both the cake and icing to infuse the flavors with warmth.
- Orange Zest: Optional, but preferred, orange zest to accentuate the sweet flavors.
- Ginger, Cardamom, and Coriander: These three spices give to the typical carrot cake flavor of this dessert!
- Cashews: These are the nuts that make up the frosting’s foundation. For the finest flavor and texture, use unsalted raw cashews.
- Maple Syrup: Using maple syrup as a sweetener in the frosting is a natural way to add sweetness to it.
- Salt: Add to balance out the flavors.
How To Make Raw Carrot Cake?
- Prepare the cream cheese frosting
Soak cashews for about one hour in water. Drain and rinse cashew, and 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 into 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. If happen 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.
- Make sure you use dates that are soft and moist. If they aren’t already softened, just place them in a bowl with hot water for approximately 5 minutes, or until they are. Then drain them.
- Make sure the mixture isn’t over-processed. The mixture should be crumbly but not form a ball in the food processor.
- Add a few extra dates if your mixture isn’t holding together.
- After soaking cashews for around six hours, they can be blended quite easily if you don’t have access to a high-powered blender.
- Continue blending if your frosting appears grainy. The cashew cream can take up to 5 minutes to become thick and creamy.
- Despite how gorgeous it appears, this cake does not need four layers. Feel free to build just two layers, since this will quicken the procedure.
- It’s best to serve the cake as soon as possible. If kept out at room temperature for too long, it will soften.
- Dates can be substituted with figs, dried currants, or cranberries. This recipe has not been tried with any other substitutes. For those who think dates are too sugary, remember that dates are a good source of fiber, which is essential for a diet with high sugar content. There’s no reason to avoid dating unless you’re diabetic.
- With Spring and Easter almost here in the USA, you may top your cake with lots of greenery such as chopped pistachios to have a lovely fresh feel.
- Try swapping things a little and make raw vegan carrot cupcakes.
Other Healthy Dessert Recipes
Frequently Asked Questions:
How To Store The Leftovers?
Store the leftovers in a covered container in the refrigerator for up to 5 days, or up to a month in the freezer. If you’re going to freeze it, cut the cake into slices before you put it in the freezer. And when you’re ready to eat, set it aside for a few minutes to defrost.
When Taking This Cake Out Of The Freezer, What Is The Best Method To Cut It?
Use a hot knife to make slicing easier after taking it from the freezer. After soaking the knife in hot water, dry it using a tea towel. Please, however, use caution to avoid burning yourself.
Are Raw Desserts Healthy?
Raw vegan desserts usually contain more healthy ingredients than traditional desserts. They frequently don’t contain processed ingredients like refined sugars, so you’re not consuming as many empty calories.
Is Raw Carrot Cake Healthy?
Not only are these flavorful orange characters delectable, but they also provide a lot of health benefits! Because this cake contains all healthy ingredients such as:
Carrots: Carrots are high in fiber, beta carotene, vitamin k, potassium, and antioxidants. They also provide a variety of health advantages. They are a low-calorie food that has been associated with better cholesterol levels and eye health. Additionally, its antioxidants, carotenoids, have been associated with a decreased risk of cancer.
Pineapple: Pineapple is high in manganese, zinc, and vitamin C. Phosphorus, calcium, choline, iron, and vitamin K, as well as different vitamin B, are all available in trace amounts. These nutrients support bone health, tissue repair, energy efficiency, muscular development, and the immune system.
Pineapples are also high in antioxidants, which can help to protect the body from diseases.
Dates: Dates are delicious and healthy fruit to eat. They are high in a variety of nutrients, fiber, and antioxidants, which may provide a variety of health advantages ranging from better digestion to a decreased risk of disease.
Raisins: Raisins, despite their diminutive size, are a powerhouse of nutrients thanks to their high fiber, vitamin, and mineral content. In moderation, raisins can be good for our health despite their high sugar and calorie content. Raisins can actually help with digestion, iron absorption, and bone health.
Cashews: Cashews have a low sugar content and are high in fiber, plant protein, and heart-healthy lipids. They’re also high in copper, manganese, and magnesium, all of which are essential elements for energy production, brain function, immunity, and bone health.
Maple syrup: Aside from its natural caramel sweetness, there’s another reason to use maple syrup it is actually healthy. Antioxidants are abundant in pure maple syrup. It also contains minerals such as riboflavin, zinc, magnesium, calcium, and potassium in every spoonful.
What Does A Raw Cake Look Like?
A cake that hasn’t been cooked will look moist or watery, and it will be jiggly instead of firm. Undercooked cakes are difficult to spot by sight, so seek other clues and examine the inside with a toothpick.
What Can I Use In Place Of Cream Cheese Frosting?
Using one cup of sweetened cashew cream, you may make a cream cheese alternative for baked goods and dips.
Give this recipe a try. I hope you like and enjoy this Raw Carrot Cake. And, don’t forget to share your feedback in the comments!
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- Energy: 455 kcal / 1902 kJ
- Fat: 22.7 g
- Protein: 6.4 g
- Carbs: 62 g
- Preparation: 30 min
- Ready in: 30 min
- For: 8
Cream Cheese Frosting
- 1 cup cashews, soaked for at least 1 hour or overnight
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk
- 1 medium orange zest
- 1 teaspoon vanilla
- Pinch of salt
For The Frosting
- Drain cashews and place in a high-speed blender with maple syrup, coconut oil, coconut milk, orange zest, vanilla, and salt.
- Process until very smooth, spoon frosting in a medium bowl and refrigerate until cake is prepared.
For The Carrot Cake
- 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.
- 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.
- 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.