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Raw Carrot Cake With Cashew Lemon Frosting [Vegan]

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This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. The cashew lemon frosting adds the perfect amount of tang goodness to the sweetness of the carrot cake base. It is super easy to make; you will just need a food processor and a pan!

Raw Carrot Cake With Cashew Lemon Frosting [Vegan]

This Recipe is :

Dairy Free Raw Vegan Vegan


For the Cashew Lemon Frosting

  • 1 1/2 cups cashews
  • Juice from 1 lemon
  • 2 tablespoons liquid coconut oil
  • 2 tablespoons coconut nectar
  • 1 teaspoon vanilla powder
  • Water, as needed

For the 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


  1. To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Put in the refrigerator.
  2. To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
  3. Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it’s solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the refrigerator overnight.

Nutritional Information

Total Calories: 3295 | Total Carbs: 547 g | Total Fat: 112 g | Total Protein: 76 g | Total Sodium: 177 g | Total Sugar: 309 g





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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113 comments on “Raw Carrot Cake With Cashew Lemon Frosting [Vegan]”

Click to add comment
4 Days ago

This recipe is not "raw", because the recipe calls for Coconut nectar.

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F - 250°F (or more depending on the company) for a period of time between 1.5 - 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

💥 Raw Coconut Nectar

Gena Krieger
11 Months Ago

Do you need to soak the cashews in water first or only if a recipe calls for it?

Naoma Hess
11 Months Ago

What\'s a good sub for the coconut nectar? BF is allergic to coconut.

Jillian Law
3 Years Ago

Not gluten free using oats. Delete the oats and add gluten free flour

28 Oct 2014

Bob\'s Red Mills sells gluten-free oats

Andrea Rogers
05 Apr 2017

Where does it say its a gluten free recipe?

Jillian Law
3 Years Ago

Not for all diets. It is not gluten free using oats. Delete the oats and add gluten free flour

Jillian Law
3 Years Ago

It\'s not gluten free though. Delete the oats and add gluten free flour..

Jessyka Findabhair Myers
3 Years Ago

Mmm. Must try!

Frannie Tanksley Sweeney
3 Years Ago


Brent R. Murdoch
3 Years Ago

! Sarah Douglas

Katelynn Woodward
3 Years Ago

Michelle Alfred If you make this, let me know!


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