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Raw Carrot Cake


Cashew Lemon Frosting:
  • 1 1/2 cups cashews
  • Juice from 1 lemon
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut nectar, agave, or honey
  • 1 teaspoon vanilla
  • Water
Carrot Cake:
  • 3 large carrots, peeled and chopped into small chunks
  • 1 1/2 cups oats
  • 2 cups dates
  • 1/2 cup dried coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


To make frosting, blend all ingredients in a high speed blender until smooth, adding water as needed. Store in the fridge.

To make the cake, process the oats into flour in a food processor, then add the remaining ingredients to the food processor and process until it all begins to stick together.

Press half the cake mixture into a small spring form pan (4 inches). Gently remove and place on a plate, and freeze until solid. Repeat with remaining cake mixture. Spread 1/3 of the frosting on top of one of the cake layers. Put in freezer until frosting has hardened. Place the other cake layer on top and frost the entire thing.

Adapted from This Rawesome Vegan Life

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