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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!
I made you a cake. A healthy carrot cake that requires no baking!
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.
Paleo Raw Carrot Cake
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!
More Recipes To Try
Vegan Turmeric Carrot Cake Bites
Gluten Free Carrot Cake Pancakes
Paleo Raw Carrot Cake
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 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
For the Icing
- 1/2 cup cashews, soaked in water 20 minutes
- 1/8 cup unsweetened coconut milk
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon almond extract
- 2 tablespoons walnuts, for topping
Instructions
- 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.
- 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.
- Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
- Place the base mixture in the loaf pan and place in the freezer while you make the icing.
- To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
- 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.
- Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
- Remove and slice into 16 mini carrot cake bites.
- Keep carrot cake bites in a container in the freezer.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My boyfriend requested carrot cake for his birthday so I made him a traditional cake with all the bad stuff. I didn’t want to be tempted while everyone was eating cake so I made these as well. I think I’ll like them more refrigerated… they were very frozen. But the flavor was good!
Although, nuts and coconut products (flour, meat, oil) have some very impressive health benefits, ie: coconut oil can increase metabolism, reduce hunger and boost HDL (the “good”) cholesterol, there are limits to how much fat should be consumed on a daily basis. And although medium-chain triglycerides may boost metabolic rate slightly, eating more calories and fat than needed could still lead to weight gain.
At 180 calories per bar, 65% of those calories come from fat, 50% of which are saturated and then add 8 gms of sugar to that. I am confused. Is this really considered a healthy option?
Yes, it is a healthy option as long as there is no health status requiring fats to be limited. There’s only 5.7 grams of saturated fat. Anything less than 5 per serving is the general recommendation. The sugar is natural sugar balanced by high fiber which means there’s very little blood sugar spike. Furthermore, those wanting to lose weight should be eating higher fat and protein diets. If someone eats above their daily caloric requirements sure they will gain weight; however, there are plenty of studies showing that it’s more than just calories when it comes to weight loss. The belief that high fat diets causes weight gain is an old one. Macronutrient content and timing is actually more important.
What can I use instead of coconut flour, and what would be the amount needed for the substitute?
I have not tried another substitute. You could try almond flour, but I’m not sure on the amount. It’s hard to say because the consistency of coconut flour is very absorbent.
The cake part turned out great and it is still super yummy even with the crunchy “icing!”
Awesome! So glad you liked it. Yeah, the crunchy topping isn’t necessary.
Not sure why, but my icing looks nothing like the pic! What kind of coconut milk did you use? I used Pacific Organic that comes in a box. Was I supposed to use the thicker kind in a can?
I used the regular kind of out of a carton. The icing get really creamy from the soaked cashews not the coconut milk.
Strange. My Vitamix didn’t blend it well even though I soaked the cashews overnight. I think a double batch would help. There just wasn’t enough quantity in the mixer
Weird. I’ve had tons of people make this and love it. You’re the only one who’s ever mentioned it.
Could I make this in a large round tin so it is like a raw carrot cake cheesecake? If so would I need to double the recipe?
I haven’t tried it, but I’m guessing you would have to.
Hi Megan.
Love your site and recipes!
Unfortunately I’m allergic to cashew nuts…can I use almonds and get the same result for the topping?
It’s unlikely almonds or any other nut would work. They don’t get creamy when soaked in water the way cashews do. Have you ever heard of aquafaba? It’s the water from canned garbanzo beans. If you whip it up for a very long time it become a cream like substance. Coconut cream may be another substitute. I haven’t tried any of these, but I’m guessing they would work.
Walnuts are gross. Any substitutions??
Well, you can omit them from the top. The walnuts in the crust you can’t taste. You could try almonds. I haven’t tried it, but I’m guessing the consistency would work with a similar flavor.
I made this exactly like the directions. I tasted the base…AH-mazing… before putting it in my loaf pan. I just made the icing…AH-mazing. And now I have to WAIT four hours for it to set up in the freezer. This is going to be hard. Thanks for a wonderful treat. I love this and I will be making it and sharing it often.
That is just awesome! That is hands down my favorite dessert and it’s so easy. Thanks for letting me know you like it. People usually only right in when they hate something. lol
I made this today. So amazing! Thank you.
Glad you liked it! One of my personal favs.