Raw Vegan Carrot Cake With Creamy Cashew Frosting

vegan carrot cake

While most people would pick a chocolate cake towered high and slathered with rich frosting, my favourite cake is carrot cake.

Always has been, always will be.

I love the combination of flavours – the sweet, earthy carrot combined with the creamy frosting, and the gentle hit of spices. I love that it’s not overly-rich (read: I can eat more!), and that it’s not overwhelmingly sweet. Plus, any cake where I get one of my 5-a-day is a bonus for me…!

This Raw Carrot Cake is an absolute dream. Completely vegan and suitable for all intolerances, it’s a delicious feast of a cake t stash in the freezer ready for the ultimate afternoon treat.

Cashew cream frosting is my favourite way to decorate this, although macadamia nut frosting works equally well. I love to make huge batches of coconut cream and then flavour them individually, ready to add to my desserts and breakfasts for that week – adding some freshly-squeezed orange juice to it is a current favourite!

Anyway, I do hope you enjoy this cake!

Sam x

Raw Vegan Carrot Cake With Creamy Cashew Frosting

raw carrot cake


  • Makes one small cake (10 inch) – double up the recipe for a bigger cake!
  • For the cashew frosting –
  • 2 cups cashews, soaked 4-6 hours
  • ¼ cup maple syrup
  • 2 tbsp Lucy Bee coconut oil, melted
  • 2 tbsp coconut milk
  • 1 tbsp Sukrin icing sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean powder
  • Pinch salt
  • For the cake –
  • 1 cup carrots, peeled and grated
  • 1 cup walnuts
  • 1 cup pecans
  • ½ cup Medjool dates, pitted
  • ½ cup raisins
  • ½ cup dessicated coconut
  • 1/3 cup pumpkin protein or ground almonds
  • 1 tbsp coconut sugar
  • 1 tsp vanilla powder
  • 1.5 tsp cinnamon
  • 1 cup toasted, flaked coconut, to decorate (I used Coconut Merchant


  1. Start by making your frosting by blending together all ingredients until completely smooth (be patient, it may take a while, depending on your blender!), adding a touch more coconut milk if needed. Pour into a bowl and place in the fridge to thicken up.
  2. To make your cake, pulse together the nuts until they break down – don’t blend until they form a meal, it’s good to have a few chunks in this! Add the remaining ingredients and blend until sticking together. Have a taste, and add more spice / sweetener if needed.
  3. Press the cake mixture down into a small springform cake tin (I used a 10-inch tin), sprinkling a little coconut flour over the base of the tin first – this stops the cake mix sticking! Place in the freezer to set for at least a few hours.
  4. Once your cake has firmed up, remove from the tin. Spread the cashew cream onto the top of the cake, then decorate with fresh berries and toasted coconut. Serve once defrosted and store leftovers in the freezer.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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