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Raw Carrot Cake

User Rating 4.5 Star Rating (2 Reviews)


Raw Carrot Cake

Rich, healthy and totally vegan and raw, this is the new carrot cake!

© 2008 Ashley Skabar, licensed to About.com, Inc.

Raw desserts are refreshing, healthy sweets that are so easy to make as they require absolutely no cooking or baking, which makes them ideal for the summer months or large dinners when the oven and stove will be occupied with other dishes. This raw carrot cake is one of my favorite raw dessert recipes, hands-down. The crust is simple and healthy yet rich, the filling is bright and flavorful and nutritious, loaded with good things: carrots, pineapple, and cashews. To top it all off, the frosting is rich and naturally sweet with macadamia nuts, Mejool dates, maple syrup, and lemon juice. This certainly isn't anything like the carrot cake you probably grew up with, but this one is delicious and good for you, too!

NOTE: This recipe calls for raw macadamia nuts for the frosting as they produce an unbelievably rich cream, but if these are not available, raw cashews work wonderfully as well. Something that should also be noted that might sound unnecessary: raw foods are best on the day or the day after they are made. Because, well, they're raw! If you need to make your cake slightly in advance, store your cake in the refrigerator until you're ready to serve.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: One 9" cake


  • For the Crust:
  • 2 cups finely ground raw almonds
  • ½ t. salt
  • ½ cup finely chopped Mejool dates
  • 1/3 cup maple syrup (or alternatively, agave)
  • ½ cup raw sunflower seeds
  • For the Filling:
  • 1 lb. Carrots, finely chopped
  • 1 16-ounce bag frozen pineapple, thawed
  • 1/3 cup finely ground raw cashews
  • For the Frosting:
  • 1 1/3 cups finely ground raw macadamia nuts
  • 2 cups finely chopped Mejool dates
  • 1/4 cup maple syrup
  • ¼ cup fresh lemon juice


1. Line the bottom of a 9” spring-form pan with parchment paper.

2. Make the crust. In a food processor, blend the almonds, salt, dates, and maple syrup until creamy. Mix in the sunflower seeds and press into the prepared pan. Place the pan in the freezer for at least 30 minutes before adding the filling.

3. Make the filling. In a food processor, blend the carrots, pineapple and cashews until just combined. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.

4. Make the frosting. In a blender or food processor, blend the ground macadamia nuts, dates, lemon juice and maple syrup until creamy. Spread over the filling and chill in the refrigerator for 30 minutes before serving. Serve cold.

**This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten or wheat ingredients, if these apply to you).

User Reviews

Reviews for this section have been closed.

 5 out of 5
A word on macadamia nuts, Member Andrea_Magotsi_Nagy

(In response to the former review) I just wanted to make it clear that although macadamia nuts do contain fat, it is not trans-fat, but healthy monounsaturated fat. So don't worry when using them. Great recipe!

13 out of 15 people found this helpful.

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