A raw vegan carrot cake that will sure to satisfy the pickiest eater.

Divine Carrot Cake [Vegan]



  • 2 cups grated carrots
  • 1 cup dates
  • 1/2 cup raw almonds or mixed with walnuts
  • 1/2 cup raw pistachios, crushed into pieces
  • 1/2 cup coconut oil
  • Coconut flakes and cinnamon, if desired


  1. De-pit the dates and blend into a dates paste.
  2. Make flour from the almonds and walnuts. Crush the pistachios into small and larger pieces.
  3. Grate the carrots and blend with the dates paste and nut flour by hand.
  4. Liquify the coconut oil, add to the mix and blend again. Additionally add coconut flakes and cinnamon powder.
  5. Pour the mixture in a cake pan and let it in the fridge to set.
  6. You can eat it as it is, dehydrate for 6+ hours or bake it in the oven for 20 minutes.
  7. Before serving sprinkle with some more crushed pistachios, dried rose petals and goji-berry fruits.

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Nutritional Information

Total Calories: 2604 | Total Carbs: 265 g | Total Fat: 168 g | Total Protein: 33 g | Total Sodium: 164 g | Total Sugar: 200 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.