Breads & Cakes/ Desserts/ Raw food/ Vegan Recipes

Raw Carrot Ginger Cake

There’s something about raw vegan cakes that really fascinate me…

On the one hand, the ingredients are fresh, natural and give you a healthy feeling after eating. On the other hand, the world of raw vegan desserts is wide and only limited by your own imagination.

Like with this raw vegan carrot ginger cake.

Here’s how we came up with it.

First we thought: What goes well with the taste of carrots? Well, the subtle flavor of an apple, the spiciness of ginger, the nutty taste of almonds. That’s how the base was created.

To make everything stick better, we add the dates and oats. If you feel your cake it too wet, simply add some more oats.

On top of that, we added a delicious smooth cashew coconut cream.

When you blend soaked cashew nuts, they will get this consistent thick texture. Adding the cream of the coconut milk, which separates from the coconut water as you add the coconut milk in the fridge, will give you an additional creamy feeling and slight coconut taste.

Leaving it in the fridge will make sure the cake will be firm.

Cut it later into squares and decorate it as you like. We though adding raw cocoa powder and sesame seeds looks really nice as it contrasts with the white color of the cream.

You can be creative here and add whatever you find suitable.

And there you go. A simple, healthy and delicious raw vegan carrot cake that will be a great surprise when you’re having your friends over for coffee.


Raw Carrot Ginger Cake

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Serves: 4
Prep Time: 20 minutes

Try this raw vegan carrot ginger cake made with a fruity base and a smooth cashew cream topping.


  • For the cake base
  • 1 cup almonds
  • 2 medium-sized carrots
  • 1 apple
  • 1 piece of ginger (1x1cm)
  • 1/2 cup oats
  • 1 cup dates
  • 1 pinch of sea salt
  • 1 tbsp sesame seeds
  • For the frosting
  • 1 1/2 cup of cashews
  • 2 tsp vanilla extract
  • Juice of 1/2 lemon
  • 2 tbsp agave juice
  • 1 can coconut milk
  • For decoration
  • 1 tbsp sesame seeds
  • 2 tbsp raw cocoa powder



Preparation: Soak the cashew nuts in warm water for at least 4 hours. Leave the coconut milk in the fridge overnight, or at least 6 hours.


Prepare the base: In your blender, crush the almonds. Then, add the carrots, apples, ginger, oats, dates, sea salt and sesame seeds, blend together well.


Line a rectangular baking form with baking parchment. Add the dough mix inside, press completely flat and add to your fridge.


Prepare the cream: Add the cashews, vanilla extract, lemon juice and agave juice to your blender, blend into a fine cream. Add the creamy part of the coconut milk from the top, add as well, blend again into a smooth cream.


Add the cream on top of the cake base. Even the top out with a spoon or by shaking lightly.


Leave in the fridge to firm for 4-6 hours.


Cut into cubes, decorate with sesame seeds and cocoa powder on top.



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