Raw Carrot Cake with Lemon Coconut Cashew Frosting (Plant Based)

I love carrot cake even though I’ve only had it maybe 5 or 6 times in my life and was excited to finally make it myself. Preparing raw food is super easy and a lot of fun. This could very well feed more than one person, but as usual I’m the only one in my household who can eat my food. Trying to get my 3 year old niece to try my food, but she has zero interest.

Ingredients for carrot cake:
2 1/2 carrots shredded
1 cup walnuts
5 medjool dates
1 teaspoon vanilla extract
1/4 teaspoon dried ginger
1/4 teaspoon nutmeg
2 pinches unsweetened shredded coconut

First grate the carrots and set to the side. In a food processor add in walnuts and dates and run until well combined. Then add in carrots and the rest of the ingredients and run the food processor until well combined. Should stick together easily if need be add in 1 more date. Form into patties and let sit in the fridge for 10 to 15 minutes.

Ingredients for icing:
1 cup cashews soaked for at least an hour then drain
1/2 cup almond milk
1 large pinch shredded coconut
1 teaspoon vanilla extract
Juice of 1 lemon or 3 teaspoons lemon juice
4 medjool dates
1 tablespoon melted coconut oil

Combine all ingredients in food processor until well combined.

Then take the carrot cake out of the fridge and ice and enjoy!

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2 thoughts on “Raw Carrot Cake with Lemon Coconut Cashew Frosting (Plant Based)

  1. Do you know if carrot pulp from juicing would work with this recipe? It looks awesome & I have some carrot pulp sitting in the freezer waiting for a recipe like this.


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