I made this raw vegan carrot cake for Kenny’s birthday cake! And it is incredibly delicious and rich with the almond, cream-cheese icing on top! The cake is denser than cooked carrot cake, but it is moist with a slight crunch. This recipe is very quick and easy to make and so worth it! It was adapted from Go Raw Carmen.

I garnished the cake with shredded carrots. And I decided to use a vegetable peeler to make ribbons out of a carrot to form a rose. It turned out well and Kenny was very pleased with his birthday cake! We have other recipes for you as well, including his delicious birthday dinner.

For a video demonstration, check out his birthday video, where we make this raw vegan carrot cake and raw vegan burger patties, among other delicious meals! While you’re there, please like, subscribe, share, and leave a comment on what you thought. Enjoy!

Raw Vegan Carrot Cake

Recipe by Joann LoyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

336

kcal

Ingredients

Cake
2 cups of carrots (chopped)
1 cup raw coconut flakes
1/2 cup walnuts
1/4 cup pecans
1/4 cup raisins
6 Medjool dates (pitted and soaked if not soft)
2 tbsp almond butter
1 tsp cinnamon
1/2 tsp ginger (or grate fresh)
1/4 tsp nutmeg
pinch of sea salt
Icing
1 cup almonds (soaked 8 hours or overnight)
1/4 cup maple syrup
3 tbsp lemon juice
3 tbsp coconut oil (melted on low heat)
1 tsp vanilla extract

Directions

Cake
Put all cake ingredients, except for the raisins, into a food processor and mix until it’s moist but a bit chunky.
Then pulse in the raisins.
Press mixture into a spring form cake pan or a small baking pan.
Icing
Blend all icing ingredients until very smooth.
Spread evenly on the cake inside the pan.
Chill the cake in the refrigerator for about an hour.
Garnish with shredded carrots, raisins, or cinnamon.
It will keep in the fridge for up to a week or in the freezer for a month.