This carrot cake is spicy, flavorful, and downright amazing. A spiced carrot layer is studded with raisins, sweetened with dates, and then topped with a creamy cashew icing. It's hard to believe this dessert is raw!

Raw Pecan Carrot Cake [Vegan, Gluten-Free]



Cooking Time




For the Carrot Cake:

  • 4 medium carrots
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup pecans
  • 1/2 cup raisins

For the Cashew Icing:

  • 1 1/4 cups cashews, soaked overnight
  • 1/2 cup freshly-squeezed orange juice
  • 2 Medjool dates, pitted

For the Topping:

  • 1/4 cup pecans, chopped


To Make the Carrot Cake:

  1. Blend the carrots in a high-speed blender until well chopped.
  2. Add the nutmeg, cinnamon, pecans, and raisins, and blend until smooth.
  3. Scoop into a freezer-safe dish and freeze while you prepared the icing.

To Make the Cashew Icing:

  1. Blend the cashews, orange juice, and dates until smooth and creamy.
  2. Smooth the icing over the top of the carrot cake.
  3. Add the remaining chopped pecans on top of the icing, pressing them down gently.
  4. Return to the freezer for at least 3 hours.
  5. Keep frozen, and defrost for 10 minutes before serving.

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