RAW CARROT CAKE with Vanilla Lemon Icing

Jo Holden
I am known for my love of carrot cakes - this one is raw!
Prep Time 30 mins
Total Time 30 mins


  • 3 cups chopped carrot or carrot pulp
  • 3/4 cup pitted dates
  • 1 cup activated raw walnuts
  • 2/3 cup dried coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chia seeds
  • 1/2 cup raisons
  • 1/2 teaspoon sea salt
  • Vanilla lemon Frosting:
  • 2 cups raw cashews soaked overnight or 2-4 hours fine too
  • 2/3 cup coconut oil melted
  • 1/3 cup water use more or less to achieve desired consistency
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon lecithin
  • 1/2 teasppon sea salt


  • Add the carrots to a food processor and start to pulse.
  • Then add the walnuts, coconut, spices and chia seeds with the dates last and mix into small pieces.
  • if you use carrot pulp and it is a little dry you can add a little lemon or orange juice.
  • Press the mixture into a greased square or round spring form tin.
  • Place in the fridge while you make the frosting.
  • Rinse the soaked cashews and blend everything leaving the lecithin until last.
  • Remove the cake base from the fridge and pour the icing over the top and around the sides.