Raw carrot cake is probably the easiest cake to prepare in the world, and, on top of that, it is possible the tastiest too!

This is the perfect cake to prepare for Easter or any other celebration as it is a household favourite, and is especially popular with kids.

The best thing about this cake (apart from the flavour, of course) is its consistency, beautifully moist and soft due to the combination of shredded coconut, carrots, dates and dried mulberries.

Is your mouth is watering as you read the above description? Then you need to go and make this cake ASAP!

You can make this cake using leftover pulp from carrot juice and almond milk, so my advice is to make both in the morning as part of your breakfast, and then you have the leftovers as a perfect excuse to make this scrumptious cake.



  • 4 medium carrots, peeled and cropped (or leftover carrot pulp)
  • 1½ cups of almond flour (or leftover almond pulp)
  • 2 cups of pitted dates
  • ½ cup of dried raw mulberries, figs or your favourite dried berries
  • ½ cup shredded coconut
  • 1 tsp of cinnamon
  • 1 tsp of vanilla bean slice
  • A pinch of nutmeg
  • A pinch of sea salt

Lemon Frosting

  • 2 cups of raw cashews (soaked overnight)
  • ½ cup of lemon juice
  • 2 tbsp of melted coconut oil
  • ½ cup of pitted dates
  • 1 tsp of vanilla bean slice
  • A pinch of cinnamon


  1. Mix the cake ingredients in a food processor until obtaining a paste
  2. Place the paste into a cake pan and press slightly with your fingers
  3. Remove from the cake pan and place in the freezer while preparing the frosting
  4. For the frosting, blend all the frosting ingredients at high speed until obtaining a smooth cream
  5. Spread the frosting onto the top and the sides of the cake
  6. Decorate with shredded carrot, coconut flakes, nuts, flowers or any other creative toppings
  7. Place in the freezer for 2 hours or eat directly at room temperature

Leave a Comment

Your email address will not be published. Required fields are marked *