Mini Raw Vegan Carrot Cake

Mini Raw Vegan Carrot Cake
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This recipe is decadent and it also involves the most fun part of making cakes – frosting! This recipe is for two mini cakes, done in 4-inch spring form pans. You can adapt the recipe easily to a larger pie pan, by tripling (or more) the cake and crust measurements. The frosting measurements make more than is needed for these two mini cakes, due to minimum amounts needed for smooth blending. Store extra frosting in the fridge or use on other raw treats! This recipe makes four or more servings. Enjoy!



  • 1½ cups coconut shreds
  • 1 tbsp coconut nectar
  • ½ tbsp coconut oil
  • 1 tsp mesquite powder (optional)
  • ¼ tsp salt


  • 1¼ cup raw walnuts or pecans
  • 2 cups carrots, chopped
  • ¼ tsp salt
  • 4 dates
  • 1 – 1½ tsp cinnamon
  • pinch of nutmeg (optional)

Vanilla Frosting:

  • 1½ cups raw cashews, soaked for 2 –4 hours
  • 2 tbsp water
  • ¼ tsp salt
  • ¼ – ½ tsp vanilla extract (or 1/2 tsp vanilla powder or inside of 1 vanilla beans)
  • raw sweetener, to taste

Additional colored frosting (optional):

  • carrot powder, goji powder or carrot juice
  • spirulina or chlorella

Additional topping:

  • chopped walnuts or pecans


  1. Soak cashews in water 2 –4 hours. Rinse and strain off water.
  2. To make the crust, process all crust ingredients in food processor until it is well combined and reaches a sticky texture that holds together when you squeeze it in your hand.
  3. Divide the crust mixture between two 4-inch spring form pans and pat down evenly to form a firm crust. Put in the freezer to harden.
  4. To make the cake mixture, process the walnuts a few seconds until they become a medium to small crumble. Transfer to a large mixing bowl.
  5.  Process carrots in food processor unit they becomes small shreds. Add all except ½ cup to the mixing bowl with walnuts.
  6. In the food processor, process together the ½ cup of carrots, cinnamon, nutmeg, salt and dates until it forms a paste.
  7. Add paste to mixing bowl and stir to combine well.
  8. Divide the cake mixture between the two spring form pans, patting it down so that it is level and compact.
  9. Put in the freezer to firm up.
  10. In the meantime, make vanilla frosting by blending all vanilla frosting ingredients in high-speed blender until smooth. Put in the fridge to cool, if needed. If you are making colored frosting, separate out 1 – 2 tbsp of the icing for each color.
  11. To make an orange frosting, mix 1 – 2 tbsp of the vanilla icing with carrot powder, goji powder or carrot juice. Note that using carrot juice will thin the frosting.
  12. To make green frosting, mix 1 – 2 tbsp of the vanilla icing with spirulina or chlorella. Note that the strong flavors of the algae will come through, so I don’t suggest making the green frosting if you (or whoever is eating this) don’t like the flavor of sweet algae.
  13. Gently release cakes from spring form pans and transfer to flat surface to apply frosting.
  14. Spread an even layer of vanilla icing on top of cake. If you desire, you can also spread icing all around the outside of the cake.
  15. Use the orange and green frosting to decorate the cake however you choose. You can use a plastic sandwich bag as a piping bag by spooning frosting into one of the bottom corners and snipping the tip off.
  16. Enjoy!

Benefits of main ingredients

Carrots are well-known for their beta carotene antioxidant, which reduces inflammation and combats free-radicals. Vitamin A, vitamin K, potassium, folic acid and magnesium are also found in carrots. The various nutrients in carrots are thought to be helpful in preventing heart disease and contribute to healthy bones. (1)

Walnuts have a particular type of vitamin E that is beneficial for heart health. Rare tannins and flavonoids are found in walnuts, providing an anti-inflammatory effect. Certain phytonutrients in walnuts have a positive impacts on cancer risk. (2)

Sources for this article include:

(1) articles.mercola.com
(2) www.whfoods.com

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