Paleo Raw Carrot Cake {GF, Paleo, Low Cal, Vegan}

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that’s surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Remember when I said I would never make a cake?

Well, I lied. I made you a cake.

If there’s one thing that will bring me to my knees (other than chocolate of course), it’s carrot cake. In fact, if a guy wants to win me over on a date then all he needs to do is bring me carrot cake. I would take carrot cake any day over chocolate. Okay, so maybe not any day. I would still gladly accept chocolate anytime.

But there’s just something about carrot cake.

Maybe it’s the carrots. Maybe it’s the coconut. Maybe it’s the sweet cinnamon-y bread. Or maybe it’s that sweet, sweet vanilla icing. Whatever it is, carrot cake is what my dreams are made of.

The thing about carrot cake is that it’s a lot harder to make healthy than you think. I should know. I’m pretty sure I’ve made at least 50 different versions of carrot cake for months and have never been able to get it just the way I wanted. Don’t get me wrong.

They were all good, but none of the versions turned out the way I imagined in my head. You know when you have something in your mind a certain way and everything else is just well, okay? Because not only am I a perfectionist, but I also have to get whatever it is just right before it meets my expectations.

Finally I gave up on making a “cake” and thought what if I just made the base out of walnuts and dates? Enter Raw Carrot Cake.

For the icing I wanted something lighter and with less sugar, but that was healthy. I know, I was asking for a lot here! So sticking with the raw theme, I knew I wanted to blend something with soaked cashews to get the consistency I wanted but that something was the question so I slept on it, went to the gym and the next morning it came to me. Coconut milk! After my workout, I picked up the coconut milk and blended it with the soaked cashews, some almond extract and maple syrup and voila! Best. Icing. Ever.

It’s just the way I wanted it. It’s thick and lightly sweet, but not overly sweet. I actually doubled the icing so I could dip Raw Carrot Cake into it. Something I highly recommend by the way!

This Raw Carrot Cake is guaranteed to win any heart. It sure won mine! I’m already on my third batch and I have no guilt eating it either with all it’s healthy ingredients. Maybe one day I’ll make a plain old, regular carrot cake but until then, Raw Carrot Cake it is!

Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Paleo Raw Carrot Cake

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Author Megan @ Skinny Fitalicious

Prep Time 20 minutes

Servings 16 slices

Calories 180 kcal

4.75 from 4 votes

Print

Ingredients

For the Base

• 1 cup carrots shredded in a food processor
• 1 cup dates pitted
• 1/2 cup unsweetened coconut flakes
• 1 cup walnuts
• 1/4 cup coconut oil melted
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ginger

For the Icing

• 1/2 cup cashews soaked in water 20 minutes
• 1/8 cup unsweetened coconut milk
• 1 tbsp maple syrup
• 2 tbsp coconut oil melted
• 1 tsp almond extract
• 2 tbsp walnuts for topping

Instructions

1. To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.

2. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.

3. Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.

4. Place the base mixture in the loaf pan and place in the freezer while you make the icing.

5. To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.

6. Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.

7. Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).

8. Remove and slice into 16 mini carrot cake bites.

9. Keep carrot cake bites in a container in the freezer.

Recipe Notes

Soak cashews 3-4 hours, for best results soak overnight.
For a sweeter icing, add 1-2 tbsp more of the maple syrup.

If you love this recipe, also see my Raw Pumpkin Pie Cake.

Substitutes for dates include: figs, dried raisins or cranberries. No other substitutes have been tested with this recipe. For those who believe dates have too much sugar, remember the sugar in dates is balanced with fiber which is key with any high sugar food. Unless you are diabetic, there is no need to avoid dates. 

Visit my shop for more products I used for this recipe and recommend to my nutrition clients.

Nutrition facts per serving (1slice)

Calories 180 kcal

Fat 12.5 g

Saturated Fat 5.7 g

Cholesterol 0 mg

Sodium 15.8 mg

Potassium 0 mg

Carbohydrates 12.5 g

Fiber 3.2 g

Sugar 7.9 g

Protein 2.5 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

Learn More

What I Used For The Recipe
     

Paleo Vegan Raw Pumpkin Pie

More Carrot Cake Recipes

Vegan Turmeric Carrot Cake Bites

Paleo Carrot Cake Cookies

Gluten Free Carrot Cake Pancakes

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.