Raw Carrot Cake Recipe


Ingredients for Cake:

200g of finely grated carrots

300g of dates, pitted and chopped finely

300g of walnuts, broken up

50g of raisins

100g of desiccated coconut

2 large tbsp. of raw honey (or mapel syrup if vegan)

2 tsp. vanilla extract

2 tsp. cinnamon powder

1/2 tsp. ginger powder

1/4 tsp. nutmeg

Pinch of Himalayan or sea salt


Directions of Cake:

  1. Put all the ingredients into a food processor or mix by well hand
  2. Pack ingredients in into a large flat cake/pie tin or individual muffin molds
  3. Set asise until frosting is ready



Ingredients for Frosting:

300g of cashews (soaked over night, rinsed and drained)

Juice & jest of one large lemon

1 tbsp. raw honey (or mapel syrup if vegan)

2 tsp. vanilla extract

70ml of melted coconut oil

A splash of two of filtered water (if it’s too thick to mix)



  1. Place all the ingredients in a high speed blender and mix well
  2. If it’s too thick for the blender then add a little water
  3. Pour frosting over cake base
  4. Sprinkle with broken up walnuts, raisins (or i like cranberries) and a little cinnamon and freeze
  5. Remove any hour or two before you want to eat it



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