Raw Carrot Cake with Cashew Vanilla Frosting Recipe

Raw Carrot Cake with Cashew Vanilla Frosting Recipe

How To Make Raw Carrot Cake with Cashew Vanilla Frosting

This no-bake cake makes use of raw carrots giving a very prominent flavor. Add to that the cashew vanilla frosting for the sweetness and decadence.

Preparation: 20 minutes
Total: 20 minutes



For Raw Carrot Cake:

  • 3cupscarrots,shredded
  • 1cuppitted dates
  • 1cupwalnuts,raw
  • cupcoconut,unsweetened, shredded
  • 1tspcinnamon,ground
  • ½tspginger,ground
  • ¼tspnutmeg,ground
  • pinchsalt
  • ½cupraisins,optional

For Raw Cashew Vanilla Frosting:

  • 2cupscashews,raw, soaked overnight
  • cupcoconut oil,melted
  • cupwater,use more or less to achieve desired consistency
  • cuphoney
  • 2tspvanilla extract,store-bought or homemade
  • 1tbsplemon juice
  • pinchsalt


Raw Carrot Cake:

  1. Pulse together all ingredients in a food processor until well-blended.

  2. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan.

  3. Top with Raw Cashew Vanilla Frosting just before serving.

Raw Cashew Vanilla Frosting:

  1. Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.


  • Calories: 219.37kcal
  • Fat: 14.52g
  • Saturated Fat: 8.20g
  • Monounsaturated Fat: 3.81g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 22.61g
  • Fiber: 2.21g
  • Sugar: 16.21g
  • Protein: 3.18g
  • Sodium: 158.83mg
  • Calcium: 22.80mg
  • Potassium: 272.03mg
  • Iron: 1.27mg
  • Vitamin A: 153.62µg
  • Vitamin C: 1.66mg
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