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vegan raw carrot cake

Raw carrot cake

Raw carrot cake, easy vegan and gluten-free dessert recipe. Delicious and quick 9 ingredients cake.
Prep Time 20 mins
Course Dessert
Servings 6


  • 1 cup (2,4 dl) walnuts
  • 10 medjool dates, pitted
  • 1 cup (2,4 dl) shredded carrots, about 2 large carrots
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • (3,6 dl) cashew nuts, soaked
  • 1 can (400 ml) (14 oz) coconut milk
  • ½ lemon, juice
  • 4 tbsp agave syrup


  • Soak cashew nuts in hot water for 30 min- 1 hour.
  • Make crust by adding walnuts and dates to a food processor. Blend/pulse a few times until small bits remain, with a sticky texture.
  • Add shredded carrots, ground cinnamon, and ground nutmeg. Pulse until carrots are incorporated, but don't over-blend.
  • Spread the mixture evenly into the 8-inch (20 cm) springform pan and press to the bottom of the pan. Place in the freezer while making the filling.
  • Rinse the food processor. Add soaked cashews, coconut milk, lemon juice, and agave syrup and blend for a few minutes, until very creamy and smooth. 
  • Pour the mixture on top of the crust and spread evenly.
  • Place the cake into the freezer to firm for 3-4 hours or until the filling is semi-firm to the touch. 
  • Before serving, thaw the cake on the counter for 15-30 minutes.
    Garnish with shredded carrots and walnuts (optional) and serve. 
Keyword carrot cake