Best Raw Vegan Carrot Cake

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Best Raw Vegan Carrot Cake


Raw carrot cake that actually looks and tastes like the real thing (and tastes even better)! No masticated carrot mush to speak of. This recipe is fantastic and includes a few steps such as dehydration and freezing that are optional but really add to the "cooked" consistency and look of the finished product. This recipe was made by Mandi Gould for a conscious living potluck which she attended. We can only imagine how happy the other potluckers must have been! For her potluck Mandi originally made 2 large cakes, so this recipe was modified to produce a smaller version. She encourages you to tinker around with the amounts of different ingredients to suit your own tastes and make it your own!

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8 Carrots, shredded

Juice of half a lemon

2 cups dates, blended into a paste

1 cup walnuts, ground into a flour

.5 cup raw coconut flour or another .5+ cup of ground walnuts**

2 tsp cinnamon, or to taste (I probably used more)

1 tsp nutmeg, or to taste (again, I probably used more)

.5 cup golden raisins, optional

** If you’re using raw coconut flour, mix that in, otherwise add the rest of the walnut. **If you’re not using coconut raw flour, you will likely need additional walnut. Coconut flour is very absorbent and soaks up a lot of the moisture from the carrots and dates. If you find that your cake batter is extremely mushy, add more ground walnut accordingly.

Coconut Cream Frosting:

4 tbsp Coconut Butter

1 cup Coconut Milk or 1 tbsp more of coconut butter and 1 cup of water

Maple Syrup to taste (or agave)

Sea salt to taste







Carrot Cake Base:

1) Shred your carrots first and set aside in a large bowl. If you have a good food processor, you should have an attachment for shredding that will speed things up and keep you sane. Toss the carrot in the lemon juice to keep the nice orange colour.

2) Make your date paste in the food processor. Once you’ve made this into a smooth paste, slowly add half of the shredded carrot and blend until reasonably smooth.

3) Add your spices to to the date and carrot mash and blend.

4) Dump the date and carrot mash in the bowl with the rest of the shredded carrot and mix well.

5) Grind walnuts into a flour. Then add it to the big bowl of carrot & date. Mix well.

6) Taste the batter and make sure that the seasoning is to your liking. At this point, I would add more cinnamon if I feel it needs additional kick.

If you’ve mixed all of this in a big bowl and it still seems way too mushy, add more raw coconut flour or ground walnut. The batter should be moist but not runny. If you were to roll some of the batter in to a bowl, it should hold it’s shape.

7) Prepare a spring form cake pan by oiling the bottom and sides with coconut oil. Then sprinkle either raw coconut flour, shredded coconut, or some ground walnut over the oiled surface until coated. Then fill the pan with batter and press your cake batter firmly into the pan.

8) If you have a dehydrator, stick the entire cake pan in the dehydrator on 105 for one to two hours, until the surface looks pretty “cooked”-ish. If you don’t have a dehydrator, don’t worry about it. The cake will still be good, just a bit soft.

9) If you want, you could call the cake done now, but I like to take it one step further. If you’re preparing the cake the day before, cover the cake and stick it in the freezer to set some more. The next day, while it’s still solid, remove the cake from the spring form pan and put it directly in the dehydrator for another couple of hours so that the top and sides become even more “cooked”-like and left soft.

Coconut Cream Frosting:

1) Blend coconut butter in food processor until smooth.

2) Add coconut milk or equivalent. Blend again.

3) Add desired sweetness and blend.

4) Refrigerate at least one hour to set the frosting!


Ice your cake with coconut cream cheese frosting if desired, and serve!






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