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Raw Carrot Cake With Cashew Cream Cheese Frosting [Vegan, Gluten-Free]

We all love(d) the classic dessert version of carrot cake, but I'm not crazy about the processed ingredients like white sugar, refined flour, pasteurized butter and cream cheese. I decided to remake this baby with healthy whole foods! Consider it DONE.

Raw Carrot Cake With Cashew Cream Cheese Frosting [Vegan, Gluten-Free]


For the Cashew Frosting:

  • 2 cups cashews, preferably soaked for a couple hours
  • 1-2 tablespoons lemon juice
  • 2 tablespoons liquid coconut oil
  • 1/3 cup maple syrup
  • Water, as needed

For the Cake:

  • 2 large carrots, peeled
  • 1 1/2 cups oat flour or buckwheat flour
  • 1 cup dates
  • 1 cup dried pineapple (or more dates)
  • 1/2 cup dried coconut
  • 1/2 teaspoon cinnamon


To Make the Frosting:

  1. Blend all ingredients in your high-speed blender until smooth, adding as little water as possible. Taste and adjust as needed. Put in a bowl and set aside.

To Make the Cake:

  1. Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

To Assemble:

  1. Press half the cake mix into the bottom of a 6-inch adjustable spring-form pan. Then, spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. Let it set in the refrigerator overnight, then frost the whole thing. Or, you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.


CarrotCashewRaw Cacao




Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



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50 comments on “Raw Carrot Cake With Cashew Cream Cheese Frosting [Vegan, Gluten-Free]”

Click to add comment
Chilli Peterson
2 Years Ago

This raw cake is just astonishing! Thanks a lot!

Bobby The-Wizard Fagan
2 Years Ago

Mallory Knox

Dana Haan
2 Years Ago

May be clean .. But one slice is 2 Daus worth of caloric intake. .. I'll save this for when I vacation in the Arctic and need the stored fast. ;)

Troy Stone
2 Years Ago

Holy crap that looks amazing

Enrique Fuentes
2 Years Ago

karina lopez

Luis Enrique Vasquez Medel
2 Years Ago

K bueno se ve eso!!! De xuparse los dedos..

Doug Poswencyk
2 Years Ago

This cake looks delicious and I will make it. However, I have two questions. Is this recipe really raw since making maple syrup requires boiling? (Makes no difference to me but it would to a raw foodist) And, I am a little nervous about using raw oat or buckwheat flour as I have never used them before. How does they not taste raw (and gross) like regular wheat flour? Or maybe it's like raw cookie dough? No complaints there. Thanks.

Adrienne Harris
2 Years Ago

Omg yes! Thank you thank you thank you!!M

Rebekah Ortiz
2 Years Ago

Kasey Pritchard my love, can we make this?♥

Ginette Auffrey
2 Years Ago

Will have to try this!!


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