Raw Vegan Carrot Cake

  • Who doesn’t like a good slice of carrot cake? This version is a twist on your favorite traditional baked cake which is usually topped with cream cheese icing. Instead this recipe uses a creamy cashew icing which is deliciously good for you too. Made with a date carrot and walnut base this recipe with definitely hit the spot for all you carrot cake lovers out there!

Ingredients and Method


  • 3 cups of shredded carrot
  • 1 1/2 cup pitted dates
  • 1 cup walnuts
  • 1 1/2 cup shredded coconut
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup coconut flour
  • 1/3 cup sunflower seeds
  • 3/4 cup sultanas or cranberries
  • 1/3 cup + 1 tablespoonmelted coconut oil
  • 2 tablespoon rice malt syrup

Place all ingredients in a food processor and blend together until well combined. You may have to scrap down the sides a few times so all ingredients are well mixed.Then add in the coconut oil and rice malt syrup and blend together. Place into a lined baking tray ( your standarded slice pan 17cm by 27cm) or into individual moulds. Place into fridge while you make your icing.

Cashew Icing

  •  2 cups soaked cashews in coconut milk overnight
  • 1/2 cup coconut cream
  • 3/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • teaspoon vanilla bean

Blend all these ingredients together until nice and creamy- it can take around 5minutes. Spread along the top of your slice and refrigerate for over 4 hours before cutting. If you’re putting your icing on individual moulds you will have to refrigerate your icing in a bowl for around 4 hours until it is set ready to scoop on top of your carrot cakes. Then decorate with some pumpkin seeds cranberries and coconut. Enjoy these delicious treats xx



Published by

Social Sweet Seeds

Whole Food Cooking.......Event Catering & Wholesaler of Traditional Foods and Raw Vegan Treats & Savoury Goodies

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