raw vegan carrot cake

vegan carrot cake

This light raw vegan carrot cake is quick and easy to make and is delicious served with a dollop your favourite sugarsafe ice cream (see recipe for speedy strawberry ice cream) and a spurt of maple syrup.

Serves 6


for the cake:

1 cup dates, chopped and soaked for an hour in ½ cup of rum or apple juice

2 ½  cups carrots, finely chopped

2 cups dried apple, finely chopped in a food processor

2 cups desiccated coconut

2 cups cashew or pecan nuts ground into a flour

½ teaspoon cinnamon

½ tsp nutmeg

½ tsp sea salt

½ cup rum or apple juice to soak the dates in

for the vanilla frosting

1 cup cashews soaked in water for 4 hours to soften, and drained

½ cup organic unrefined coconut oil

½ cup maple syrup

¼ cup water as needed

1 teaspoon vanilla paste

¼ tsp sea salt

Method (for the cake)

When the dates are soft, mash them into a paste with a fork. Place them in a mixing bowl and add the carrots, apple, nut flour, coconut, cinnamon, nutmeg and salt and gently combine. When combined use your hands to form the mixture into a ball, making sure it is not too wet. If it is add more coconut.

Transfer the mixture to an 8-inch springform pan, pressing and molding it to fit neatly into it. Place in the refrigerator while you make the frosting.

Method (for the frosting)

In a high speed blender or food processor, blend all ingredients except the water until smooth. If needed, adjust the consistency with the water. Make sure you blend sufficiently to achieve a really smooth frosting.

Evenly frost the carrot cake with this frosting and transfer to a refrigerator until the frosting is firm and the cake is thoroughly chilled and easy to turn out of the pan. Decorate with pecans as desired and store in the refrigerator for up to 4 days.

Andy’s Sugar Safe® Tips

This cake has a high fructose content, so make sure you have a small slice of it as an occasional treat. The high  fibre, protein and fat  content will lower its glycemic index.

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