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.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: Raw Carrot Cake

Prep Time: 30

Cook Time: 30

Servings: servings

Calories: 375kcal

Ingredients

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

Carrot Cake

2 cups carrots shredded
1 cup fresh pineapple
1 1/2 cups soft dates pitted
1/2 cup raisins
3/4 cups coconut flour
1/2 cup pecan meal
1 teaspoon freshly grated ginger
1/4 teaspoon cardamom
1/4 teaspoon coriander

Instructions

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.

Nutrition