Raw Carrot Cake with Macadamia Frosting

This Raw Carrot Cake with Macadamia Frosting is made with healthy wholefood ingredients and so easy to make. It is vegan, gluten free and refined sugar free.

This carrot cake is one of my first recipes that I shared on Becomingness in early 2014. I originally found the recipe  over at The Rawsome Vegan Life.

The original is made with cashew cream cheese frosting and my version is made with macadamia frosting. However, you can easily substitute the macadamias with cashews if you prefer.

Since 2014, I have amended the recipe even further and made it easier to make. My original version involved making several layers of the cake but for the 2020 updated version, I have kept it quite simple with two layers, the cake layer and the macadamia frosting layer.

RECIPE FEATURES

1.  It is really easy to make, like super simple!
2.  It is vegan, which makes it dairy free. Plus it is also gluten free and refined sugar free.
3.  You can decorate it however you like to make it look extra special. 
4. It is made with healthy wholefood ingredients.
5. And finally, it tastes absolutely amazing.

INGREDIENTS YOU NEED

• Macadamias
• Lemons
• Coconut oil
• Maple syrup
• Carrots
• Almond meal
• Medjool dates
• Shredded or desiccated coconut
• Cinnamon

TIPS & FAQS

Looking for raw dessert recipes? Try these:

Raw Chocolate Raspberry Slice

Raw Nutella Slice

Best Ever Raw Caramel Brownie Slice 

Raw Matcha Cheesecake

Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

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Yield: Serves 12

Raw Carrot Cake with Macadamia Frosting

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Raw Carrot Cake with Macadamia Frosting. This raw carrot cake is made with healthy wholefood ingredients and so easy to make. It is vegan, gluten free and refined sugar free.

Prep Time 20 minutes

Inactive Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

Macadamia frosting

• 2 cups macadamias
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil, melted
• ⅓ cup organic maple syrup
• Water, as needed (I added ½ cup)

Carrot Cake

• 2 large carrots, peeled
• 1 + ½ cups almond meal
• 2 cups medjool dates, seeds removed
• ½ cup organic shredded or desiccated coconut
• ½ teaspoon cinnamon

Instructions

1. Make Frosting. Blend all ingredients in your food processor or high speed blender until smooth, adding in some water as needed.
2. Make cake. Chop the carrots into small pieces and add to your food processor or blender with the other cake ingredients and pulse until it's all in really small pieces and sticks together. You may need to do in batches, depending on the size of your food processor or blender.
3. Assemble cake. Place the cake mix into the bottom of a lined spring-form cake tin (18 - 22cm) and press firmly with a spoon. Then add the the macadamia frosting and smooth over with the back of a spoon or spatula.
4. Freeze. Place into the freezer for approximately 2 hours or until the macadamia frosting is firm.
5. Serve. When ready to serve, take out of the freezer and slice.

Notes

• The inactive time is the time it takes for the cake to set
• You could also use a square baking tin instead of a round spring-form cake tin.

• You can soak the macadamias for a few hours before making the frosting. It will make the frosting more creamier. However, it is not mandatory as the frosting will still turn out really well.
• I added ½ cup of water to my frosting when processing. But you may find you need less or more than that.
• You may need to process the cake ingredients in smaller batches, depending on the size of your food processor or blender. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 371Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 29mgCarbohydrates: 43gFiber: 6gSugar: 35gProtein: 4g

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