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Raw Carrot Cake

If you’re a BIG fan of carrot cake AND all things plant-based then this is the cake for you!



  • Soak the cashews in hot water for an hour, rinse and drain. Tip into a blender with the coconut cream, lemon juice, syrup and vanilla and blend until creamy and smooth. Cover and place in the fridge.


  • In a clean food processor, add the dates, walnuts, vanilla, salt, cinnamon, ginger and nutmeg and blend until fine. Tip in the carrots and pulse (do not over blend!).

  • Tip the mixture into a mixing bowl, add the flour and raisins and stir to combine. Line a cake tin with baking paper, spoon half of the cake mixture into the cake tin and smooth with a spoon, add half of the frosting followed by the remaining cake mixture. Top with the remaining frosting and sprinkle pumpkin seeds on top.

  • Place in the freezer for 3 to 4 hours or until firm. Remove from the freezer, leave to thaw and enjoy!

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