Raw, Vegan and GF Carrot Cake

Raw, Vegan and GF Carrot Cake

I have always stuck by my guns when it comes to my style of baking and kitchen motto of ‘Full Fat, Full Sugar’. However, I was challenged last weekend when it came time for the Mirror, Mirror Body Confidence seminar I attended put together by Miss Victory Violet and Rita Sue. It was a lovely way to spend an afternoon with like-minded ladies, great wisdom, delicious treats and a nicely put together goodie bag.

I baked 3 delicious treats for the event which included a dark chocolate berry tart, a lemon sour cream cake and a vegan & gluten free, raw carrot cake (pictured above in the middle).

When asked what my favourite cake is… my reply is always ‘Carrot Cake with thick cream cheese icing and walnuts’ – in my opinion you just can’t beat a good one. So naturally it was on my list for last weekends event. I was aware that I needed to make something that everyone attending would be able to eat,  so made a vegan and GF version. Something I have never done before.

It was interesting…. that would be one of the words I would use to describe it. I wouldn’t say I disliked it, it was just SO different to what I’m used to baking up in my own kitchen. For one thing, you didn’t even bake it! It sets in the fridge! The idea of setting a cake in the fridge blew my mind I’ll tell you now. It was also full of nuts, which is great because I do love nuts…

Raw Carrot Cake

I’ve written out the recipe below, so you can try it for yourselves. It was literally just a ‘pile it all together and see if it works’ attempt and I managed to get some good feedback which was lovely.

Attention: You will need a food processor for this recipe… it will make your life SO much easier. Also, the night before you make this recipe you will need to soak the cashews in a bowl of water.


  • 150 grams walnuts
  • 150 grams dates (pip removed)
  • 75 grams dried apricots
  • 200 grams hazelnuts (save 10 grams for the garnish)
  • 375 grams finely grated carrots
  • 100 grams pumpkin seeds (save 10 grams for the garnish)
  • 80 grams quinoa
  • 200 grams cashew nuts (soaked in water overnight)
  • 2 tbsp coconut sugar (or more depending on how sweet you want frosting)
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 vanilla bean (scrape out the paste)
  • 1/2 cup coconut oil (melted)


  1. Prepare a round cake tin with baking paper
  2. Blend up the walnuts, dates, apricots, hazelnuts, and spices until a fine crumbled mixture add 1/4 cup of water to increase the stickiness of the dough
  3. Grate your carrots on the super fine side of your grater so it looks like little carrot hairs and gently mix into the dough with a wooden spoon, along with the pumpkin seeds
  4. Keep adding small amounts of water until you have a nice, moist mixture that sticks together
  5. Tip out onto a wooden board and start kneading the quinoa into the mixture
  6. Once everything is nicely mixed together, press the dough evenly into the cake tin and smooth out the edges and top
  7. Drain your softened cashew nuts and add to your clean food processor, pulse them along with the melted coconut oil, vanilla bean paste and coconut sugar
  8. Add a little water to this mixture and keep blending until a smooth paste has formed
  9. Smooth this frosting over the cake mixture and add your finely chopped hazelnuts and pumpkin seeds
  10. Set the cake for at least 3 hours in the fridge before serving.

Once this cake has set it will easily come out of the tin, it does seem quite hard and first but will soften to room temperature so don’t freak out and use it as a Frisbee.

As always, feel free to make this recipe and adapt it to your own tastes. For some odd reason, I forgot to actually photograph each cake individually, but the carrot cake is in the middle in each photo. Make sure you send me a photo if you make it so I can see your creations.


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