You don't have javascript enabled! Please download Google Chrome! LET THEM EAT RAW CARROT CAKE! - The Wholehearted Cook


Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

Just like Marie Antoinette, I am quite partial to the joys a slice of sweet, moist cake brings. Especially if it has been lovingly made by hand, slathered in creamy icing and and paired with a cup of herbal tea. But unlike the cakes of 18th century France, this one does not require a fancy patisserie to construct it. In fact it’s one the simplest and most nutritious cakes you will ever make because no baking is required!

In case you haven’t noticed, I have a small obsession with raw, no-bake desserts. I would almost go as far to say that we are on the verge of a full-blown raw dessert revolution, hopefully one that doesn’t cause heads to roll! What’s not to love about a sweet treat that is yummy and super easy to make? All it takes to put this cake together is a bit of grating, chopping or blending. I would even argue that it is quicker than one of those packet ‘cake’ mixes that are full of strange numbers rather than real ingredients.

But just like anything new or different, raw cakes do take a little bit of getting used to. Your friends might look at you as if you have three heads when you tell them that you have made a raw cake. But I reckon that this raw carrot cake is a good place to start, as it doesn’t look dissimilar to a traditional one and I think it tastes just as good. Even the Cake Queen herself would be pleasantly surprised. Enjoy, Dani x


Feeds one Queen or a crowd

Takes about 20 minutes to put together, plus allow time for soaking cashews and setting


500g carrots, finely grated

1 cup medjool dates, seeds removed

1 ½ cups oat flour or make your own by blitzing whole rolled oats into a fine powder in a food processor (for a gluten free alternative you could use almond meal)

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup walnuts, roughly chopped


200g raw cashews, soaked overnight or place in boiled water for a few hours

½ cup thickened coconut cream

1 tablespoon raw coconut oil

1 tablespoon raw sweetener like maple, honey or agave

½ lemon, juice only

Extra walnuts, pumpkin and sunflower seeds, for garnish


Line a 20cm wide pan with baking paper on the base and sides.  I find using a loose based cake pan or spring form pan is perfect is for this recipe.

It’s really easy to do all your prep like chopping walnuts, making oat flour and grating carrots in a food processor. Once this is done blitz dates in a food processor until a mushy, smooth consistency is formed and then add in carrots, oat flour, spices, walnuts and pulse until mixture is well combined.

Place mixture into cake pan and smooth out and leave it in the fridge to set for an hour or so. Or if you would like two layers of cake (pictured), add only half of the mixture, then add icing, wait for it to set for an hour or so then repeat .  I’ve also served this dessert in small jars because everything looks cute in a jar.

To make icing, place cashews, coconut cream and oil, raw sweetener and lemon juice into a high powered food processor and blend on high until smooth consistency is achieved, scraping down the sides as needed.

To ice the cake, remove cake from pan, smooth over icing and garnish with pumpkin, sunflower seeds and walnuts. YUMMO!


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