Zuriel’s Raw Carrot Cake

This tasty treat is made with no heat! Although that rhymes, it is absolutely true! Filled wit warm spicy, creamy textures, and crunchy elements, this raw dessert is sure to surprise and tantalize. Enjoy!

cake Ingredients

  • 1 1/2 cups carrots, grated

  • 1 cup of walnuts

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon cinamon

  • 1/2 cup shredded coconut

  • 1 cup dates, pitted

  • 1/3 cup oats

  • 1 teaspoon flaxseeds

frosting Ingredients

  • 1 cup cashews soaked in water for 6 hours

  • 2-3 Tablespoons maple syrup

  • 1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract

  • 1 Tablespoon fresh lemon juice

  • 1/3 cup coconut cream


  • Put all cake ingredients in a high-speed blender until combined.
  • Line a baking tray with parchment paper and place the dough inside. Use a spatula to evenly press the dough down. Place in the freezer while you make the frosting.
  • Mix all the ingredients for the frosting and blend them up in your mixer. You might want to adjust the sweetness according to your personal taste. Once smooth (shouldn’t be too liquid but creamy), pour it over the hardened dough and spread evenly with a spatula.
  • Top with crushed pistachios, and unsweetened coconut flakes. Place in the fridge if you prefer it to be more soft, or in the freezer if you want it to harden up a bit. If you go the freezer route, be sure to let the cake come back to room temp before eating.

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