Raw carrot cake

Raw Carrot cake


1 3/4 organic oats (processed into an oat flour)
4 medium carrots (chopped roughly)
1 cup of fresh medjool dates (pits removed)
1/2 cup desiccated coconut
1 small nutmeg (aprox 1/2 tsp nutmeg)
1 tsp cinnamon


  1. Grind/grate nutmeg to a powder
  2. combine oats, nutmeg, cinnamon and desiccated coconut in thermomix, high speed blender or food processor (give it a few good pulses)
  3. add carrot and dates process until the mixture starts to stick together and the carrot and dates are finely minced
  4. press the mixture into a springform tin (mine is about 20cm but you can use a smaller tin which would just give you a taller cake)
  5. put into freezer while you make the icing


1 1/2 cups cashews
juice from 1 lemon
2 Tbs coconut oil
1 tsp vanilla extract
1 Tbs coconut sugar
water as needed to get a spreadable consistency (I used about half a cup)


  1. process all ingredients together until smooth. If your icing is grainy, add more water and keep blending until it is smooth.
  2. Try not to process to more then 5 minutes or so as the oils from the cashews will start to release and you may end up with cashew butter instead of icing.
  3. Spread this over the top of your cake and refrigerate over night (aprox 12 hrs) to set.
  4. Keep in fridge or freezer and consume within a few days- this has fresh carrot which will only keep fresh for a few days

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