Raw Carrot Cake Slice

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When I first heard of “raw food” I came across an amazing looking Raw Carrot Cake recipe (we’re talking like way back in 2010). I was totally fascinated by the idea of raw treats and since I love carrot cake, I used the recipe as inspiration for my own version (I’m useless at following recipes … I always have to modify it – it’s quirk I get from my mother!).

Here’s a screenshot of the original post, back when I was blogging as “ZOMTBAKES” (before it became the healthier “ZOMT”, and then this blog).

raw carrot cake

It was a pretty good first try, but I laugh at how little that raw carrot cake was and how long it took me to make it! Plus I’m pretty sure it fell apart.

I feel like my “raw treat skillz” have improved A LOT since 2010. I just had to give the raw carrot cake another shot. You know, to do it real justice … and possibly because I was craving carrot cake that day.

This recipe has totally nailed it. It’s got those beautiful spices, a lush cashew cream frosting, and plenty of carrots packed in – so really this is just an extra serve of veggies for the day 😉

Raw Carrot Cake Slice {Recipe}
Prep time
Total time
This delicious raw treat packs in a good serve of veggies, so it's totally guilt free!
Created by:
Recipe type: Clean Treat
Serves: 16-20 pieces
The ingredients
  • Carrot base
  • 2 cups finely grated organic carrots (5 carrots)
  • ½ cup raw macadamias
  • ¼ cup almond meal
  • 1 cup desiccated coconut
  • 6 organic medjool dates
  • 1 tbsp cinnamon
  • ½ tsp ground vanilla bean
  • ¼ cup coconut oil

  • Cashew frosting
  • 1¼ cups raw cashews (soaked overnight)
  • 3 tbsp coconut syrup / nectar
  • 3 tbsp almond milk
  • 3 tbsp melted coconut oil
  • Pinch sea salt
  • ½ tsp ground Vanilla bean
  • Coconut flakes & macadamias to decorate.
How to make it
  1. Soak your cashew nuts for at least 6 hours ahead, but preferably overnight.
  2. Line a square tin with baking paper.
  3. Using a fine grater, peel and grate the carrots. Set aside.
  4. Add the macadamias, desiccated coconut, medjool dates and half the grated carrot to a food processor and blitz until combined.
  5. Empty into a large mixing bowl and stir through remaining grated carrot, cinnamon, vanilla, almond meal and coconut oil until it's well combined.
  6. Press the carrot base mixture into baking tin firmly. Use a flat based object over a piece of baking paper to smooth it out (I literally use my phone for this!). Set aside in the freezer.
  7. To make the cashew frosting, added the soaked cashew nuts (drain off all the water first), coconut syrup, almond milk, sea salt and vanilla bean to a high-powered blender. Pulse the mixture, using a tamp to help it along. Once it's started to combine, pour in the melted coconut oil (you want the mixture to have warmed up a bit or your coconut oil will harden up). Blend until smooth (can take 3-5 minutes depending on your blender).
  8. Spoon the cashew frosting over the carrot base and smoothe out with a spatula. Sprinkle with coconut flakes and if you like, add some macadamias too (I stuck mine down with a little coconut butter).
  9. Allow to set in the freezer overnight, then slice with a sharp knife. Store in the freezer for up to 4 weeks, allowing to defrost a few minutes before serving.