Raw Refined Sugar Free Carrot Cake with Coconut Cream

We all know that eating nuts, super foods and raw vegetables is the best way to pack your diet with vital nutrients for your body. I, personally, can find it incredibly boring just chowing on a carrot or picking at a pack of dry nuts. I like to feel like I’m eating junk food, treating myself and still getting the vitamins, minerals and key food groups for a healthy body.

This raw, refined sugar free carrot cake is a great twist to get some fantastic nutrients. We use almonds as our nut choice but you can use any nut you prefer such as walnuts, cashews or hazelnuts. We have chosen almonds due to the high calcium content that can be hard to find in a vegan diet and they are a great source of magnesium, known for to boost your mood.

Getting raw vegetables in to your diet can be difficult if you find salads boring, so put it in a cake. Makes sense right? Carrots are a huge source of Vitamin A, otherwise known as retinol, which is fantastic for your immune system to fight off illness and keep your skin healthy.

Serves 8

Refined Sugar Free
Gluten Free


This raw, refined sugar free carrot cake is a perfect treat with a cup of tea or an elevenses snack during your midweek mornings. You can funk this carrot cake up with chunky walnuts or whole raisins to give the cake more depth, sweetness and texture. The coconut topping is great with maple syrup for a refined sugar free option but if you’re not fussy then add in 3 tablespoons of icing sugar to thicken the topping and increase sweetness.

We made 12 vegan carrot cake balls and a small vegan carrot cake. The recipe below is to make one large 10” cake to slice into 8.

Raw vegan carrot cake


  1. Soak your dates in boiling water for a few minutes. Drain them then put in your food processor. Blitz into a thick paste. Add in your spices and blitz again. Put into a separate bowl.

  2. Add your almonds to the empty food processor and blitz on high until very very fine. Alternatively you could use almond flour.

  3. Finely grate your carrots and give them a good squeeze to drain any excess moisture.

  4. Mix together the chopped nuts, blitzed spiced dates and grated carrot. Add chopped walnuts and whole raisins now if you wish.

  5. Line a 10 inch cake dish with baking paper. Pat the mixture into your cake dish. Wet the bottom of a glass and push down hard on the mixture to compress it.

  6. Scoop out the solid cream from your cans of coconut milk. Save the water for a smoothie. Add in the lemon juice and apple cider vinegar to add tartness to the icing. Add maple syrup to your ideal sweetness, or use icing sugar.

  7. Spread the icing on the cake and put in the fridge for 2 hours.


200g dates
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1 large finely grated carrot
200g almonds
50g chopped walnuts (optional)
50g raisins (optional)
2 tins of coconut milk (put in the fridge)
6 tablespoons of maple syrup
1/2 tsp apple cider vinegar
1 tsp lemon juice.