Carrot Cake
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1
  • CAKE
  • 1+1/2 cup grated carrots, peeled
  • 1+1/2 cup grated zucchini
  • 1 cup oats
  • ½ cup flax seeds
  • ½ cup shredded coconut
  • 1 cup dried figs
  • ½ cup soft dates
  • zest from one orange
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cardamom
  • ½ tsp freshly grated ginger
  • 2 cup cashew, soaked
  • 1 tsp lucuma powder, optional
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 2 - 3 tbsp orange juice
  • ⅓ cup coconut nectar
  • seeds of one vanilla bean
  1. CAKE - in a food processor, grind the oats, flax seeds and shredded coconut to flour. Add the dates, figs, orange zest and process until the mixture starts sticking together. In a large bowl mix together grated carrots and zucchini. Add the mixture of flours and dried fruits and stir well. Form into a small loaf. Dehydrate at 140°F for 1 hour. Decrease heat to 105°F and continue to dehydrate about 3 hours.
  2. FROSTING - Rinse the soaked cashews well. Place the cashews, coconut oil, lemon and orange juice, coconut nectar, vanilla and lucuma powder in a blender or food processor and process until smooth.The cake does need to be cooled completely before frosting. Cover the cake with a thin layer of frosting. Place the cake in the fridge so the icing can set, about 30 minutes. Decorate and serve. Enjoy!
* Coconut nectar can be substituted with any other sweetener of your choice.
** I suggest to using gluten-free oats or alternatively you could try buckwheat flour.
Recipe by Deviliciously Raw at