Raw Vegan Carrot Cake


  • 1/2 cup raisins, dried mulberries or dried banana if raisins trigger symptoms
  • 1 cup walnuts
  • 4 small carrots, coarsely chopped
  • 1/4 cup desiccated coconut
  • 1/4 cup extra virgin coconut oil, liquid consistency
  • 1/4 cup pure maple syrup {or the equivalent stevia for a sugar free version}
  • 1-2 tsp pure vanilla extract {use alcohol-free & organic}
  • 2 tsp cinnamon
  • pinch of nutmeg
  • dash salt
  • 3/4 cup organic coconut butter
  • 1/4 cup maple syrup, at room temperature
  • 2 tbsp lemon juice, at room temperature
  • 2 tbsp almond or rice milk
  • 2 tsp pure vanilla extract
  • cinnamon for sprinkling


  1. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {careful not to over-process into a paste}.

  2. Use your fingers to press into the lined baking tray

  3. Create a smooth surface for the frosting

  4. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm (longer now that it's boiling!

  5. Make sure all frosting ingredients are kept at room temperature until ready to frost, then place all frosting ingredients into a high speed blender and blend into a smooth consistency.

  6. Remove the set carrot cake & frost using a blunt knife or spatula.

  7. Sprinkle with a hint cinnamon, some chopped walnuts and pecans, and some grated carrot for a fancy effect.

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