Raw Vegan Carrot Cake

  • Prep Time: 30 mins
  • Total Time: 30 mins


This raw vegan carrot cake is surprisingly filling. The recipe below will feed 8 people with cupcake size portions. Double the recipe for the 6-inch sized cake that is in the photographs.


  • Carrot Cake
  • 2.5 cups shredded carrots
  • 1 cup unsweetened shredded Coconut
  • 1 cup pitted dates
  • 1 tsp cinnamon
  • 1 inch fresh ginger, grated
  • 1/4 tsp allspice (optional)
  • 5 tbsp coconut flour
  • 1/2 cup trail mix or mixed nuts that have been soaked in hot water for 10 minutes and drained
  • Maple Cashew Frosting
  • 1 cup cashews (soaked overnight)
  • 1/3 cup coconut oil
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla
  • 2 tsp lemon juice


  1. Squeeze as much liquid out of the carrots as you can.
  2. Combine the carrots, coconuts, dates, spices and coconut flour in a food processor and pulse until they come together. Try pressing some between your fingers to make sure it’s sticking.
  3. Stir in the trail mix.
  4. Prepare the pan of your choice by lining it with parchment paper.
  5. Press the mixture into the pan firmly and then place your cake into the freezer while you make the frosting.
  6. Put all the frosting ingredients into a high-powered blender or food processor. Mix until completely smooth. If it get’s warm while you are blending it, let it cool a bit before frosting your cake.
  7. Using an offset spatula or large spoon, spread the frosting over the top of the cake of cupcakes. If you are making a layer cake, be careful not to overfill or you might get some spillage out the sides.
  8. Top with coconut or nuts and dried fruit.
  9. Chill until ready to serve, best eaten 24 hours after making.

Hi, I'm Jasmine!

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