The Most Delicious Raw Carrot Cake With Cream Cheese Frosting {Vegan, Paleo, and Gluten-Free}

   OH MY GOODNESS!! This Raw Carrot Cake is SO delicious plus it is gluten-free and completely free of refined sugar!! Carrot cake is a favorite of many and one that we both love. But we don’t love all the vegetable oil, gluten-filled flour and refined sugar that is typically used when making a carrot cake – and that’s not to mention the icing that is loaded with dairy. While we will admit it’s tasty, it definitely doesn’t do our body any favors and causes all sorts of digestion problems if we indulge in it.

But not to worry, because this carrot cake is just as delicious but made up of whole nutritious foods that your body will recognize and enjoy! Of course, the main ingredient we love here is carrots. We have all probably heard at some point in our lives that carrots will help you see better or maybe you’ve even heard that carrots will help you see in the dark. Well, we aren’t promising that but here are a few reasons that carrots are really good for you:

Carrots:

• High in Beta Carotene which is converted by the body into Vitamin A, which plays an important role in your vision, the growth and development of the body and protects our immune system as well as has been shown to lower the risks of certain cancers
• Good source of Biotin which is a water-soluble B vitamin that helps us metabolize fat and protein
• Have a good amount of Vitamin K which our bones need as well as we need this in order for our blood to coagulate naturally
• Are a good source of Potassium, an essential mineral and important to our blood pressure
• A diet high in deep orange colors has been shown to lower the risks of Coronary Heart Disease (CHD)

Of course, there are other very nutritious ingredients in this carrot cake like walnuts, hazelnuts, and dates – but enough of the science but, let’s move on to this delicious recipe!

We hope you make this asap and when you do, please tag us in your photos at @Instagram, @Facebook, @Twitter, @ Pinterest We can’t wait to see your pictures!

Now that you know all about how nutritious carrots are, you might want to try our Gluten-Free Carrot Cake Muffin recipe too!

• Author: Sage & Celery
• Prep Time: 20-30 minutes
• Cook Time: 4-5 hours in the freezer
• Total Time: 4.5-5.5 hours including chilling time
• Yield: 8 slices 1x

Print Recipe

Pin Recipe

---

Description

Such a delicious dessert that is actually full of nutrients and completely free of refined sugar. It’s vegan, gluten-free, paleo and raw – you’ve gotta try this for Easter or anytime really!!

---

Ingredients

Units USM Scale 1x2x3x

Raw Carrot Cake Base:

• 2 cups peeled and finely shredded carrots
• 2 cups pitted dates
• 1 1/2 cup walnuts
• 1 cup hazelnuts
• 1/2 teaspoon cardamon
• 1/2 teaspoon ginger
• 1 1/2 teaspoon cinnamon
• pinch of Himalayan Salt
• 1/2 cup coconut flour

Vegan Cream Cheese Style Icing:

• 1 1/4 cup raw cashews that have been soaked in hot water for about 1 hour
• 1/2 cup coconut cream
• 3 Tablespoons maple syrup
• 2 Tablespoons lemon juice
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. You will definitely want to make the icing first as it needs time to chill. So drain and rinse the cashews and place in a high-speed blender. Add the remaining ingredients for the icing and blend until smooth. Pour into a bowl and place in the refrigerator.
2. You will need a food processor for this part. With the grater attachment, grate the carrots or use a hand grater and set aside in a large bowl
3. Add both nuts to the bowl of the food processor and process until you get a meal like texture. Add in the pitted dates, spices and vanilla extract and pulse until the dough comes together and starts to form a ball. You want to be careful not to process too much.
4. Add the carrots back and pulse again just long enough to incorporate the carrots. Then place back in the large bowl. Add the coconut flour and stir to combine.
5. In a six-inch springform pan, lined on the bottom and sides with parchment paper, evenly press down the carrot cake dough. You can use the heal of your hand of an off-set spatula, anything you like to even press it down.
6. Remove the cashew cream cheese icing from the refrigerator and pour over the carrot cake. Place in the freezer for 4-5 hours or until the icing has set and firm to the touch.
7. When it’s time to serve the cake, remove it from the cake from the freezer and place on the counter prior to serving to warm up a bit. Now slice and ENJOY!!

---

TOOLS NEEDED TO MAKE THIS CAKE: