Raw Carrot Cake with Cashew Cream Frosting

Hello from the Eastern States!

This week I’m staying with one of my best friends who moved to Sydney earlier this year at her snazzy apartment in the Cronulla area. I arrived at around 6am on Saturday and we drove straight up to the Blue Mountains and hiked through there for several hours with beautiful weather and scenery – it was amazing!

Yesterday after going for a 6km jog in the morning we decided that since the weather was on our side (it seriously does not look like winter over here!) we would do the Bondi to Bronte coast walk. It’s about 3/4km from one to the other and then we explored Bondi for a bit too so needless to say our legs were feeling a bit tired at the end of the day! But well worth it as the views were beautiful and being so active feels amazing!


Once we got home we decided to whip up this recipe Amanda had found since she also loves being healthy and eating as clean as possible (it’s good to have a friend to email recipes to and fro with and I’m so happy I finally get to try some out with her!).

We halved the recipe (the original quantities are stated below) since there’s only two of us and modified some of the ingredients since its all we had on hand. It still worked out great and was such a delicious guilt free treat after a beautiful day 🙂


Raw Carrot Cake with Cashew Cream Frosting

Cashew frosting

  • 2 cups raw cashews (preferably soaked for a few hours)
  • 1-2 tbsp lemon juice
  • 2 tbsp liquid coconut oil
  • 1/3 cup maple syrup
  • Water, as needed
  • Cake Mixture

  • 2 large carrots, peeled
  • 1 1/2 cup oat or buckwheat flour (we used wholemeal plain flour)
  • 1 cup dates
  • 1 cup dried pineapple (we only used dates)
  • 1/2 cup dried coconut
  • 1/2 tsp cinnamon
  • Method
    1. To make the frosting
    Blend all the ingredients in a high speed blender/food processor until smooth, adding as little water as possible. Put in a bowl and set aside.

    2. To make the cake ‘batter’
    Cut the carrots into small chunks. Put all the ingredients in food processor and pulse until its in really small pieces and sticks together.

    3. To assemble
    Press half the cake mix into the bottom of your cake pan (original creator used a spring form that was about 6 inches but we just used little ceramic bowls). Spread on about 1/3 of the frosting. Put in the freezer until the layer of frosting is hard (took around 20 or so minutes). Press on the rest of the cake mix and put in the fridge overnight and frost the rest of the cake in the morning (we just put the frosting on straight away and put in the freezer again until hard).


    And there you have a delicious, raw and healthy dessert!

    Enjoy! xo


    2 thoughts on “Raw Carrot Cake with Cashew Cream Frosting

    1. Need to make some more of this! Such a delicious dessert but still so healthy 🙂
      Looking forward to your next post – need some more inspiration for my cooking! xxx

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