Raw Carrot Cake with Cream ‘Cheese’ Icing

Carrot cake with thick, cream cheese icing was always one of my favourite cakes. Carrot completely changes the texture of a traditional cake and makes it something so much more.

What I love about carrot cake is down to three things: carrots providing the awesome texture, warming spices and tangy cream cheese icing.

Since having to give up gluten I haven’t been able to enjoy this old favourite. That was, until I tried a raw carrot cake at my local health food cafe. Now I can have my cake and eat it too!

I’ve scoured the Internet and experimented to give you my recipe for entirely gluten free, Paleo, vegan & raw (yet still totally delicious) carrot cake with decadent cream cheese icing. This recipe is based on one I found hereThermomix instructions are italicised. 

Raw carrot cake

Garnish each piece with a walnut and a sprinkle of nutmeg

Raw Carrot Cake with Cream Cheese Icing



  • 2 1/2 cups grated carrot (about 3-4 large carrots)
  • 1c walnuts
  • 1c dates, pitted
  • 1/2c shredded coconut
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • pinch of salt


  • 1c cashews, soaked overnight
  • 1/4c (45g) water
  • 3 tablespoons (40g) maple syrup (or preferred sweetener)
  • 1 teaspoon vanilla extract
  • juice of half a lemon (about a tablespoon)
  • 1/3c (50g) coconut oil, melted
  • pinch of salt


  1. Line a 20x20cm springform pan (or similar) with baking paper. I have very few baking pans so I used a Pyrex container 21x14cm.
  2. Using a food processor or Thermomix, blend the walnuts and dates together until well combined but still a little chunky. About 30 seconds/speed 5.

    Raw carrot cake

    Ingredient prep

  3. Add coconut, spices & salt. Blend a little more. Another 10 seconds/speed 5.
  4. Add carrot and blend some more until pretty smooth. It should look like cake batter.
  5. Transfer the doughy mixture into your prepared pan. Refrigerate. Rinse the food processor, ready for the icing.

    Cake batter

    Cake batter

  6. Start the icing: Rinse the soaked cashews well. Add them to to food processor along with the maple syrup, water, vanilla, salt and lemon juice. Blend until very smooth – remember, this is icing so it needs to be an icing texture, i.e. silky smooth! Be patient, this will take a while. Speed 9/40 seconds, then scrape the sides of the bowl, repeat 4 or 5 times 
  7.  Add coconut oil and blend some more. Speed 8/30 seconds, scrape and repeat. 
  8. Spread over the chilled cake mix.
  9. Stick it all in the freezer for 2 hours.
  10. To serve: Take the cake out of the tin and let it sit for about 10 minutes so soften it a bit.
  11. Use a hot knife to cut into desired size pieces.
  12. Let sit for another 15 minutes before serving. It shouldn’t be served frozen, but you don’t want it warm and mushy either! Alternatively, let it defrost in the fridge for at least an hour and serve directly from it.

*Store in the freezer and it’ll keep for ages.


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