Paleo Raw Carrot Cake Recipe

Name: Paleo Raw Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded carrots; 1 cup tightly packed pitted dates; 1/2 cup unsweetened coconut flakes; 1 cup walnuts; 1/4 cup melted organic coconut oil; 1/4 cup coconut flour; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 cup soaked cashews; 1/8 cup unsweetened coconut milk; 1 tablespoon maple syrup; 2 tablespoons melted coconut oil; 1 teaspoon almond extract; 2 tablespoons walnut pieces for topping

Servings: persons

1 cup shredded carrots
1 cup tightly packed pitted dates
1/2 cup unsweetened coconut flakes
1 cup walnuts
1/4 cup melted organic coconut oil
1/4 cup coconut flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup soaked cashews
1/8 cup unsweetened coconut milk
1 tablespoon maple syrup
2 tablespoons melted coconut oil
1 teaspoon almond extract
2 tablespoons walnut pieces for topping

1
To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
2
Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
3
Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
4
Place the base mixture in the loaf pan and place in the freezer while you make the icing.
5
To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
6
Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.
7
Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
8
Remove and slice into 16 mini carrot cake bites.
9
Keep carrot cake bites in a container in the freezer.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup shredded carrots, 1 cup tightly packed pitted dates, 1/2 cup unsweetened coconut flakes, 1 cup walnuts, and more.

Yes, Paleo Raw Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Raw Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions