We love carrot cake in any variation around here and I have been experimenting for quite some time to make a version that's high in fiber, has no refined sugars, and is packed with healthy fats and fresh spices aiding digestion. Voilá!

Raw Carrot Cake [Vegan, Gluten-Free]




  • 2 cups carrots, shredded
  • 1 large apple
  • 1 cup walnuts or pecans
  • 2 cups dates, pitted
  • 1 cup coconut, shredded
  • 1/4 cup coconut oil
  • 1/2 cup raisins
  • Juice of one lemon
  • 1 teaspoon grated ginger, fresh
  • 2 tablespoons vanilla essence
  • 1 tablespoon cinnamon
  • 1 tablespoon cardamom, fresh


  • 2 cups cashews (soaked in fresh lemon juice overnight)
  • 3 dates
  • 1/4 cup coconut syrup


  1. Mix all base ingredients in a high speed processor until roughly chopped. The consistency of the base should be quite coarse.
  2. Press this mixture firmly into a cake form.
  3. Drain lemon juice from cashews, rinse with clean water, and blend icing ingredients in a high speed blender until smooth and creamy.
  4. Store in refrigerator or freezer for at least two hours before serving.
  5.  Keep in an airtight container for up to one week.

Nutritional Information

Total Calories: 5281 | Total Carbs: 677 g | Total Fat: 301 g | Total Protein: 103 g | Total Sodium: 650 g | Total Sugar: 452 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.