Healthy Raw Carrot Cake Recipe
Recipe type: Dessert
Prep time: 
Total time: 
This healthy raw carrot cake recipe is perfect for all you plant eaters and vegans out there and also those who want a decadent dessert without the guilt. This makes a thin small double layer as shown though we've also made a larger version shown on our post that resembles a normal cake. The large one requires double the ingredients. The cake is VERY heavy so a little goes a long way! The icing is what makes it spectacular to be very generous with it!

This can be made almost 100% raw depending on the type of ingredients you use. i.e. raw honey etc. The cashews MUST be raw and NOT roasted for the flavor to be correct. Though not necessary, it's a good idea to make the frosting ahead of time if desired and chill it.
  • 2 cup raw Cashews soaked for at least 1 hour
  • 2 Lemon, juiced or 2 TB bottled lemon juice
  • ¾ cup Honey (raw if desired)
  • 2 tsp almond extract
  • 1 cup raw Walnut halves (heaping)
  • 1 cup (scant) Dates ground
  • ½ cup Raisins
  • ¼ cup Flax seed ground
  • 5 cups Carrot pulp from juiced carrots
  • 1 teaspoon Cinnamon scant
  • ½ teaspoon Nutmeg
  • 1 tablespoon Psyllium optional
  • 12 Walnut halves decoration
Ahead of Time]
  1. Soak Cashews in water for at least 1 hour
Cake Mixture
  1. Place walnuts, dates, raisins, flaxseed, psyllium, nutmeg and cinnamon in food processor. Grind up.
  2. Place the mixture in bowl and add the carrot pulp.
  3. Knead well.
  4. Divide in half.
Make the Frosting
  1. Place cashews, lemon juice, honey and almond extract in food processor and blend till very smooth.
  1. We have doubled the ingredients to make a larger version that resembles the size of a two layer cake. The one shown is a small size, though still with two layers. You can shape it by hand or use tins to help with the shape.
  2. Shape one half of cake mixture on plate to form lower layer.
  3. Ice with frosting.
  4. Shape other half of cake mixture to form upper layer and place on top.
  5. Frost the sides and top of cake.
  6. Refrigerate till cold.
Recipe by Craft Your Happiness at