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Raw Carrot Cake

Feel like carrot cake? This raw, vegan and gluten-free carrot cake is a guilt-free treat!

  • Raw Carrot Cake


For the cake
2 large carrots, shredded or finely chopped
1½ cups rice flour
2 cups pitted dates
1/2 cup dried coconut
2 tablespoons natural peanut butter
1/3 cup almond milk (or any plant-based milk)
Dash cinnamon
Dash vanilla extract

For the cashew frosting
2 cups cashews, soaked for several hours
2 tablespoons coconut oil
4 tablespoons maple syrup
2 tablespoons lemon juice
2-4 tablespoons almond milk
Dash vanilla extract


  1. To make the cake blend all ingredients for the cake together in a food processor or blender
  2. Spread half the mixture onto a 6-inch round cake tin and refrigerate
  3. To make frosting blend all ingredients in a food processor or blender
  4. Remove cake tin from refrigerator and spread half the frosting on the first layer of cake
  5. Put in freezer for 10 minutes
  6. Spread the other half of cake batter onto cake tin followed by the other half of frosting
  7. Garnish with toppings of choice (we used pomegranates and chestnuts) and enjoy

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