Raw Carrot Cake with Macadamia Frosting

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This Raw Vegan Carrot Cake is made with a delicious macadamia frosting. Plus it is gluten free and made with healthy wholefood ingredients.

A piece of the Raw Vegan Carrot Cake with the cake in the background.

This carrot cake is one of the 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.

This is such a WOW factor dessert and I love to make it for special occasions with this Nutella Slice or this Passionfruit Mango No Bake Cheesecake or even this Raw Matcha Cheesecake.

WHY YOU WILL LOVE THIS RAW CAKE

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

No-bake carrot cake decorated with flowers, shredded carrot and walnuts.

INGREDIENTS YOU NEED

Macadamias
Lemons
Coconut oil
Maple syrup
Carrots
Almond flour or almond meal
Medjool dates - really important you use medjool date so the cake sticks together.
Shredded or desiccated coconut
Cinnamon

HOW TO MAKE

This raw cake is made in two sections, the carrot cake, and the macadamia frosting. There are a few tips that I wanted to share for each part.

Carrot Cake

Make sure you use medjool dates, so that the cake will stick together. I have made that mistake before with a few of my raw desserts and it will end up a crumbly mess that does not stick together.
You may find it easier to process the ingredients in small batches depending on your blender or food processor.

Macadamia Frosting

You can soak the macadamias for a few hours before making the frosting. The result will be a creamier consistency. It is not mandatory as it will still be yummy.
You can substitute the macadamias with cashews if you don't have them on hand.
I added some water when making the frosting. But will depend on whether you have pre-soaked them and how the consistency is when processing.

The cake decorated with flowers, carrot and walnuts.

STORAGE AND SERVING

You can store it in an air-tight container in your refrigerator for up to one week or in your freezer for up to one month. If you store it in the freezer, then you may find it easier if you slice the cake before placing it in your freezer. And when you are ready to eat then allow it to thaw a few minutes before you eat it.

To make it easier to slice after removing it from the freezer, use a warmed knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself.

TIPS & FAQS

Do I need to soak the macadamias?

Soaking the macadamias for a few hours before making the frosting will make the frosting creamier. However, it is not mandatory as the frosting will still be amazing.

Can I use cashews instead of macadamias?

Yes you can! The frosting will taste amazing with cashew cream or macadamia cream.

Can I use regular dates?

Regular dates are not sticky so the cake will not stick together, which is what you want. So always use medjool dates when making raw desserts.

I don't think I can process all the ingredients in one go?

You may need to process the cake ingredients in smaller batches, depending on the size of your food processor or blender.

Looking for raw dessert recipes? Try these:

Chocolate Raspberry Bars

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.

Raw Vegan Carrot Cake

This raw vegan carrot cake is made with a delicious macadamia frosting. Plus it is gluten free and made with healthy wholefood ingredients.

4 from 4 votes

Print Pin Rate

Category: No-bake Slices and Cakes

Cuisine: Western

Prep Time: 20

Inactive Time: 2

Total Time: 2 20

Servings: slices

Calories: 371kcal

Author: Vanessa Vickery

Ingredients

Macadamia frosting

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

Carrot Cake

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

Instructions

Make Frosting. Blend all ingredients in your food processor or high speed blender until smooth, adding in some water as needed.
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.
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.
Freeze. Place into the freezer for approximately 2 hours or until the macadamia frosting is firm.
Serve. When ready to serve, take out of the freezer, allow to thaw for a few minutes before slicing.

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 may need to process the cake ingredients in smaller batches, depending on the size of your food processor or blender.

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.
To make it easier to slice after removing it from the freezer, use a warmed knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself.

Nutrition