Healthy Sweet Treats: Raw Carrot Cake



I’m crazy about carrot cake, but not so crazy about the usual refined, processed ingredients like wheat flour, butter, sugar and cream cheese! Instead, this cake uses beautiful whole foods with beautiful benefits to create a moist, carrot-cake texture such as fresh carrots for a boost of vitamin A and glowing skin, walnuts for vitamin E and omega-3 fatty acids and iron and potassium rich dried dates.


The icing is optional – the cake tastes great on its own, but I love the traditional creamy citrus flavour with the earthiness of this cake. This recipe serves 4.

Creamy Lemon Icing

1 cup raw cashews, soaked for a few hours in water

1 Tablespoon fresh lemon juice

1/3 cup coconut oil, melted over a very low heat until liquid

¾ teaspoon honey (alternatively, soak 1 dried date with the cashews and use this instead)

 Adrianne_Barba_mylo-dee_carrotcake_edible flowers

Drain the cashews and put these into a food processor with the lemon juice. Process until broken down. Scrape down the sides and process again. Add the coconut oil in a steady stream and process until as smooth as possible; this may take a few minutes. Add the honey (or soaked date) and process until combined. Scrape out into a bowl and set aside.



2 cups organic carrots, shredded or grated

1 cup walnuts, crumbled

1 cup dried dates, chopped (this will help your food processor)

½ cup shredded coconut (make sure it’s unsweetened)

1 Tablespoon dried currants

1/3 cup dried apricots, chopped finely

1 teaspoon fresh orange zest

1 heaped teaspoon cinnamon

1 teaspoon dried ginger



1 teaspoon coconut oil (for greasing cake pan)

1 Tablespoon walnuts

1 teaspoon cinnamon

1 Tablespoon dried edible flowers (I used rose petals)


To make the cake, pop all the ingredients into a food processor and pulse until the mixture sticks together. You can roll the mixture into balls, spoon it into mini cupcake papers or create a layered cake as I have in these photos.

Grease your cake pan with coconut oil lightly. Press half the mixture into your cake pan (I used two small circular spring-form pans with removable bottoms). Top with a layer of creamy lemon icing, a sprinkle of cinnamon and a few crushed walnuts before topping with more carrot cake mixture. At this stage, carefully remove your cake from the pan onto a serving plate. Top with the remaining icing, cinnamon sprinkles, walnuts and scatter with dried edible flowers. Store in the fridge for up to four days.


Adrianne_Barba_mylo-deeAdrianne Barba

Adrianne Barba writes at Super Natural Food – a raw, botanical, veganish (un)cooking blog with real ingredients to make better-for-you food that looks and tastes beautiful. She likes to make thoughtful food that looks and feels good: physically, emotionally and morally.

You can follow Adrianne’s delicious creations on FacebookPinterest and Twitter.

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