Raw Carrot Cake



Carrot Cake is definitely one of my favourite cakes of all time – the delicious mixture of carrots, cinnamon and spices, combined with its soft, squidgy texture is just amazing. However, we can’t go eating carrot cake all day long so here is a great healthy and completely raw alternative – so there’s no worrying about burning anything! This is adapted from Madeline Shaw’s recipe (http://madeleineshaw.com/) – her website is full of amazing home made recipes and healthy lifestyle tips – I definitely recommend checking it out!

This raw carrot cake is completely guilt free and all you need is a food processor/blender, a cake tin and a freezer – could it be any simpler? It has a cashew-nut icing to give it an extra creamy taste and cashews are in fact extremely nutritious. They are a rich source of copper – an essential component of many enzymes which plays a role in a wide range of physiological processes including iron utilization, development of bone and connective tissue, and the production of the skin and hair pigment called melanin. It is also important in energy production and antioxidant defences – so go nuts about cashews!
Carrots are also high in vitamin A and anti-oxidants which help to keep your skin hair and nails healthy, and dried apricots are an excellent source of dietary fibre and are rich in potassium, which is great for maintaining healthy blood pressure.

These whole foods are extremely nourishing as well as deliciously tasty, so why not give this recipe a go and see what you think!


  • 100g of dried apricots
  • 150g of grated carrot
  • 2 tbsp of honey (argave nectar would also work)
  • 30g of coconut oil
  • 100g of desiccated coconut
  • 60g of cashew nuts
  • 1 tsp of cinnamon
  • 1/2 tsp of ginger (could also add nutmeg)
  • 40g walnuts (optional – I love walnuts in carrot cake so thought they would go nicely in this too!)


  • 100g of cashews nuts
  • 50ml of nut milk (almond or coconut)


  1. For the base:
    Grease a small cake tin/baking tray with coconut oil.
  2. Put the nuts and apricots into a food processor until mixed together nicely.
  3. Add the desiccated coconut, spices, honey and coconut oil and blend.
  4. Break up the walnuts into smaller pieces and fold in along with the grated carrot. Then scoop mixture into the baking tray, flattening it out evenly.
  5. For the topping:
    In the (now empty) food processor, blend the second batch of cashews and nut milk until it is as smooth as possible. Then spread this over the top of the carrot mix and pop in the freezer for approximately an hour.
  6. Remove cake from freezer and cut them into potions (I got about 8 slices out of a small cake tin).
  7. Store in the fridge and enjoy!