Quick and Easy Raw Carrot Cake

Quick and Easy Raw Carrot Cake

Quick and Easy Raw Carrot Cake

the cake

  • 1 and 1/2 cups desiccated coconut
  • 1 cup walnuts
  • 2 carrots, ends removed, roughly chopped (150 – 180 grams)
  • 12 medjool dates, seeds removed
  • 1/2 cup raisins
  • squeeze of lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the icing

  • 1 cup raw macadamias
  • 2 tablespoons coconut oil
  • 1 heaped tablespoon honey*
  • zest of one lemon (optional)
  1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
  2. Place the icing ingredients into your processor and pulse until the mixture is well combined and relatively smooth. You may need to scrape the mixture onto the blades and pulse a few times to achieve the desired consistency. Remove from the processor and set aside.
  3. Place the cake ingredients into your processor and pulse until completely broken down and sticking together. Press the mixture firmly into your prepared tin.  Spoon the icing over the cake and level the top. Place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy.

*you can sub the honey with rice malt syrup, maple syrup etc.

note – you can slice this and store it in the freezer and eat it directly from the freezer.

Rate this recipe
Quick and Easy Raw Carrot Cake
4 Based on 148 Review(s)
  • Annabelle

    Lovely lovely words….

  • Liv

    That was just so lovely and so very true. A very raw and honest post.

    • Thank you. It was lovely of you to find the time to read it. I appreciate that. x

  • Linda

    Thanks Bianca for allowing our hearts to touch, our ways to cross and our challenges to be alike on many level. This is another story of your which makes feelings go beyond where we want them to go. Thank you for giving me those five minutes to reflect amidst busy times and lots of rational things filling my mind. Thank you for making my thoughts wander towards the essence of why we live and get up again and again every day. For a moment to feel this state of gratitude for one another. We have been sharing our ups and down for almost six years now. Still I haven’t been able to put into words those experiences which you so perfectly managed to do. Your stories, especially this one makes me hope that tour voice reaches my deepest level of being by guiding me the way where to look next. You constantly change the way I take perspective on life. In particular those phenomena between humans we can neither explain not understand. But simply feel. Sending you all the blessings you need from Germany. This is Linda again XXX

    • Thank you Linda, it is always lovely hearing from you. I am glad you are continuing to enjoy the posts and I appreciate you taking the time to write. Sending love, Bianca

  • Hi Bianca,
    Could the coconut be substituted with something else? I would love to make this now (as I bake a cake every month for my daughters birthday, she is 5 months on Saturday YIKES) but I don’t have enough coconut. I can always get some tomorrow but with an almost 5 month old every day is a journey so I thought I would make it now while I had some sort of energy 🙂 xx

    • Hi Danielle, you could use a mix of oats and cashews, I think that would be lovely. I hope you enjoy it. x

  • Danielle

    Hi! Would cashews work in the frosting instead of macadamias?

    • Yes, you can soak them before you make it to help with the blending. x

  • Annie

    What an absolutely beautiful post which resonates deeply with me.

  • Olivia

    Thank you. I love reading your entries before getting to the recipe. I have made quite a few of your recipes now and our family loves them. This one is our latest one and it is delicious.

    • Thank YOU so much!! I really appreciate the feedback and I am glad you are enjoying the recipes. Be sure to let me know how you go with anything else that you try. xxxx

  • Perricoota Possum

    Beautifully written! Thankyou for sharing your lovely recipes and your thoughts

  • Desley

    Oh my goodness, I can relate to every word, sentence and sentiment. Good on you. Keep going. Keep working at it. Keep loving each other. It will be and is worth it, every day of your lives, together, forever

  • Marilyn Pannett

    How courageous! Thank you for sharing!!!!

  • Cindy Spencer

    Love this cake! How long would you suggest it can be kept?

  • sonia

    what a beautiful blog. xxx

    • Thank YOU!!! I am glad you like it. Be sure to keep me posted on how you are going with the recipes. x

  • Clare Ag O’Donnell

    Hi Bianca, I am new to your blog and am going crazy with amazement at how simple and delightfully tasty your recipes are. So this cake, is it a no bake cake? Could you bake it if you wanted or is raw the way to go? Clare x

    • Welcome!! I hope you find many recipes that you enjoy.Be sure to let me know. x
      I have only made this one as a no bake but I will be sure to test out a baked version. Keep your eye out.
      We also have the orange and carrot cake which is baked and is very popular. I hope this helps a little.

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  • David Mellor

    This is a fantastic cake! Moist, just sweet enough. And that creamy icing is just fantastic. I look forward to trying other recipes.

    • Thank YOU!! I really appreciate you sharing your fabulous pic and would love to hear how you go with anything else that you try. Thanks again, I am glad you enjoyed it.

    • Ancy Archana Vidyadharan

      Hi David, roughly how many pieces would this recipe yield?

      • David Mellor

        One. Two of your the sharing type. Maybe 12 to 14 if you want to make it last!

        • Ancy Archana Vidyadharan

          Haha….got it ????. Thanks ????

  • Til

    Can’t wait to try this recipe!! I felt like I was reading my own thoughts and sentiments during this blog post, it’s refreshing and encouraging to know that I am not the only one experiencing these same struggles of life, love and marriage xx

  • Stacey Lee Fenwick

    Would soaking the macadamia nuts for an hour or so help to make the icing a more smoother consistency? Mine waa still a little lumpy

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  • Beautifully written 🙂 so similar to my relationship with my beloved… love your blog and your recipes… thanks for sharing your world and your recipes 🙂

    • Thank YOU for your feedback and support! I would love to hear how you go with any recipes that you try. x

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  • Michael Flora

    Great recipe are the calorie counts available?

    • Sorry I am not much help with that one. x

      • Michael Flora

        I’ve made this several times in the last month. I made it for me because I’m the carrot cake fan in the house but my wife likes it so much she asked for it as her birthday cake. This is a great find.

        • Thank YOU!!! I really appreciate the feedback and I am glad it is being enjoyed. I would love to hear how you go with anything else that you try. x

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  • Celia

    What can you use instead of dates??? Thanks

  • Sue Ruggeri

    I haven’t made anything yet. I was only introduced to your website today by a colleague and I am so glad and can’t wait to start baking. I just want to tell you that your stories before the recipies are so wonderful to read and this one especially. I cried and smiled and felt every word. You will be hearing from me again I am sure to tell you how delicious the lemon and macadamia slice is.