Raw and fresh carrot cake

January 29, 2013 (Last Updated: January 11, 2019)
Raw and fresh carrot cake recipe

Raw and fresh carrot cake is not only delicious, it’s also vegan! The raw ingredients mean that the flavours are all the more powerful, and even non-vegans won’t be able to resist yet another piece. You can’t get much fresher than this delicious dessert.

Raw and fresh carrot cake


  • 200g dates
  • 150ml orange juice
  • 700g carrots, finely grated
  • 150g pecan nuts, finely ground
  • 60ml (¼ cup) raisins, roughly chopped
  • 5ml (1 tsp) nutmeg
  • 5ml (1 tsp) all spice
  • 2,5ml (½ tsp) salt
  • zest of ½ an orange
  • 125ml (½ cup) desiccated coconut



Combine the dates and orange juice in a food processor and blend to create a fairly smooth paste.


Combine the remaining ingredients in a large bowl and mix well.


Spoon the mixture into a large, greased springform cake tin, smoothing the top.


Cover with plastic wrap and refrigerate until the cake has set.

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