RAW Carrot Cake (inspired by Kristina Carrillo-Bucaram!)

For the batter:RAW_carrot_cake

  • 4 cups worth of shredded, drained, carrot pulp
  • 1 1/2 cups Medjool dates
  • 1/2 cup sultanas
  • 3/4 cups crushed walnuts
  • 2 vanilla bean pods
  • 1 Tbsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • one small piece of freshly chopped ginger




Add together all of the ingredients and start combining them with your hands. I’ve tried using an electric mixer but it doesn’t have the same consistency after (the dates were not properly blended with the carrot pulp). The batter should be a thick and sticky consistency, and it will smell like Christmas!! M M M ~ next up, pat the batter into your cake pan of choice. I personally use a glass pie pan. If you wish to layer your cake, you may want to consider using a layer cake pan. . . you will also have to make more batter. I suggest you take all of the above x2, if you opt for a layered version! Once you have successfully patted your batter into your pan, let it sit in your fridge until you have completed step 2: Cashew-Vanilla Frosting!!


What you need:

  • 4 cups of raw, pre-soaked, cashews
  • 1 1/2 cups of Medjool dates
  • 3 cups of fresh coconut water
  • 3 Tbsp of fresh lemon juice
  • 2 vanilla bean pods
  • cinnamon to taste


Simply blend all of the above in a high-speed blender (I use the Vitamix). You will be left with a nutty, deliciously creamy cashew frosting! Now spread this frosting directly onto your slightly cooled cake (or layer with more batter as discussed above). Place your cake into the freezer for a night, or up to one day, to allow it to become firm. If you wish to garnish your cake I like to use a combination of orange, lemon, and lime zest, along with some crushed pistachios! TIP: I like to add whipped coconut cream on top, just to give it a nice finished look! đŸ˜‰

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