Raw Vegan Carrot Cake

This is a recipe sent to me by my friend Debbie and comes originally from Christine Roseberry from Just Glowing with Health
It is so easy to make and tastes delicious. Well worth a try.


For the carrot cake:
– 2 cups carrot pulp (see note below for instructions on using whole carrots)
– 1/2 cup pecans, soaked 6+ hours, drained & rinsed
– 1 cup Medjool dates, pitted
– 1/2 cup shredded coconut
– 1 Fuji apple, cored and cut into medium size pieces
– 1 quarter size chunk of ginger
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon cinnamon

For the frosting:
– 1 1/4 cup cashews, soaked 6+ hours, drained and rinsed
– 1/2 teaspoon vanilla powder
– 1 tablespoon + 2 teaspoon lemon juice
– 3 Medjool dates, pitted
– 1/3 cup water, more or less for desired consistency

1. For the frosting: In a high-speed blender blend all the above frosting ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. Pour into a small bowl and set aside.

2. For the cake: Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded. Be careful not to over process. It should be coarse pieces. Then add the carrot pulp along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again, make sure to not over process.

NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.

Press the mix evenly into a non stick loaf dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top and voila’!

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10 Responses to Raw Vegan Carrot Cake

  1. Looks incredible! delicious!

  2. healthable old soul says:

    Cashew Cream is always a nice topping/frosting!

  3. Lee Neale says:

    Wow! This sounds awesome cant wait to try this. Thank you for sharing.

  4. Sophie33 says:

    I made it, dear Paul & loved it so much! So amazing too! xxx

    • G’day Sophie, Great to hear from you. Yes the raw carrot cake was a real surprise to me when I made it. I couldn’t believe it would taste so good.
      You really are very industrious you know. I’m in awe of your energy and productivity. I’m afraid I’ve neglected the blog for some time, having started on setting up a new healthy eating web site called thinkfoodthinklife.com Its not fully up and running but I hope it will be soon.
      There are so many good web sites now so I hope to be pointing to them perhaps, more than re creating the wheel so to speak. The website I love the most is Dr Michael Greger’s which is called nutritionfacts.org its well worth a look.
      How are you?

  5. Pingback: Raw Vegan Carrot Cake by Christine Roseberry Recipe Review | Raw Vegan Recipe Reviews

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