This light, tropical raw cake is the perfect base for a dessert canape. Or, pair it with a light tropical sorbet.

Raw Carrot Spice Cake [Vegan]

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Cooking Time



  • 1 cup dates
  • 2 cups carrots, freshly shredded
  • 1 1/2 cups dried apple, minced by hand or in a food processor
  • 1 1/2 cups raw cashews or pecans, ground into a fine meal
  • 1 1/2 cup dried shredded coconut
  • 1/2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup rum, apple juice or water


  1. Place the dates in a small bowl. Add the rum or juice and allow to soak for approximately 1 hour or until very soft. When soft, finely mince the dates.
  2. Place the minced dates in a medium mixing bowl. Add the carrots, apple, nuts, coconut, cinnamon, nutmeg and salt and gently, but thoroughly combine. When done, the mixture should form a ball, but not be too wet. If the mixture is too wet, add a bit more shredded coconut or ground cashews.
  3. Transfer the date mixture to an 8-inch springform pan, pressing and molding the dough to form it neatly into the pan. Note that smaller, individual-sized spring form pans would also work.
  4. To finish, evenly frost the carrot cake with vegan vanilla frosting. Transfer to the refrigerator to chill thoroughly before serving. Cut into slices for service.

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