Raw Carrot Cake with Lemon Cashew Frosting
Prep time
Total time
This fresh, sweet, and healthy raw carrot cake dessert requires a little pre-planning and several soaking bowls. However, the hands-on Prep time isn't long at all.
Serves: 10 servings
Raw Carrot Cake
  • 6 cups carrot pulp or finely ground carrot (about 8 carrots)
  • 1 cup almonds, soaked for at least 8 hours, drained and rinsed
  • 1½ cups raisins, just covered with water for 1 hour, drained but soaking water reserved
  • 1 cup pitted dates, just covered with water for 1 hour, drained
  • 1 to 2 teaspoons ground cinnamon
  • 1 to 2 teaspoons grated nutmeg
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 teaspoon crushed cardamom pods or ground cardamom (optional)
Lemon Cashew Frosting
  • 2 cups raw cashews, soaked for 1 to 2 hours, drained and rinsed
  • 1 cup golden raisins, just covered with water for 1 hour, do not drain
  • 1 cup pitted dates, just covered with water for 1 hour, do not drain
  • Juice of 1 lemon
Raw Carrot Cake
  1. If the carrots are ground in food processor, press off excess juice through a strainer or cheesecloth.
  2. In a food processor, process the almonds, raisins and dates until finely ground, or homogenize through a juicer.
  3. In a large bowl, stir together the carrot pulp, spices, and zest.
Lemon Cashew Frosting
  1. In a food processor or blender, blend the cashews, raisins and raisin water, dates and date water, and lemon juice until smooth.
  2. Add extra raisin soaking water from cake if necessary to reach your desired creamy consistency.
To Assemble
  1. Line a cake pan with plastic wrap and press the cake mixture firmly into the pan. Turn the pan over onto a serving plate, and remove the pan and plastic wrap. Spread ½ cup frosting on top of the first layer.
  2. Repeat molding with the remaining raw carrot cake mixture and gently release on top of the first frosted layer. Touch up and reshape the cake as needed. Spread the remaining frosting on the top and side of the cake.
  3. Garnish with fresh fruit, nuts, and/or ground cinnamon.
Alternate Frosting Option (Lighter Color and Creamier): Soak 1½ cups raw cashews, drain and place in a high-powered blender. Add ⅓ cup raw honey or agave nectar (for strictly vegan), ΒΌ cup melted coconut oil, 1 tablespoon fresh lemon juice, and a generous pinch of sea salt. Blend until smooth and creamy. Add more lemon, to taste, as desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-carrot-cake-cashew-frosting