Raw Carrot Cake with Creamy Cashew Lemon Frosting

 This cake recipe is from one of my favorite raw food blogs called www.thisrawsomeveganlife. I changed the frosting a bit because I generally avoid saturated fats like coconut oil. The cake tasted amazing! Thank you Emily for your great recipes!



Raw Carrot Cake with Creamy Cashew Lemon Frosting
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Prep Time
30 min
Prep Time
30 min
For the cake
  1. 3 large carrots, peeled and chopped into small chunks
  2. 1 1/2 cups oats**
  3. 2 cups dates
  4. 1/2 cup dried coconut
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
For the frosting
  1. 1 1/2 cups cashews*
  2. 1 lemon, juiced
  3. 1 tsp vanilla extract
  4. Water, as needed
  1. To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it and adjust if needed. Place in the fridge.
  2. To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
  3. Line 4" spring form or flat round container with wax paper and press half the cake mixture into it. Gently take it out, put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Place second cake layer on top. Spread the remaining frosting on and around the whole cake and chill in the fridge for at least two hours or overnight.
  1. * please refer to my post "activating foods"
  2. **I use activated oats: soak groats in water with a splash of apple cider vinegar for 48 hours, rinse well, drain and dehydrate in oven or dehydrator. Roll in a mill (our local bulk food store has a grain mill)

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