Albert's Carrot Cake

This is a recipe that one of the website's users sent me one day. It's a raw carrot cake recipe and absolutely divine. It is packed with vitamins, protein, healthy fats and fibre.

Note that you will need a food processor to make the recipe. Also note that you will need to soak the cashew nuts for one hour before blending.

The photograph is mine and I accidentally forgot to add the lemon zest and the grated chocolate that the recipe calls for. I was just too excited about eating the cake so I completely forgot at the time of photographing it.

Albert's wonderful raw carrot cake

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Albert's Carrot Cake

Makes 1 cake



  • 350 grams (12¾ oz) carrots, peeled and grated fairly coarsely
  • 100 grams (3½ oz) walnuts (or pecan nuts)
  • 150 grams (5¼ oz) pitted dates, chopped coarsely
  • 130 grams (4½ oz) apricots, chopped coarsely
  • 80 grams (3 oz) raisins
  • 125 grams (4¼ oz) desiccated coconut
  • 1 tablespoon coconut oil
  • 3 tablespoons water
  • ½ teaspoon salt (Himalaya or sea salt)
  • ½ teaspoon nutmeg
  • ½ teaspoon all spice
  • Zest of one lemon (for decoration)
  • Dark (raw) chocolate, grated (for decoration)

Cashew Frosting

  • 200 grams (7 oz) cashew nuts, soaked for 1-2 hours
  • 2 teaspoons agave nectar (or acacia honey)
  • 1 tablespoon coconut oil
  • 3 teaspoons water
  • A pinch of salt (Himalaya or sea salt)


  1. Start with the frosting:
  2. Soak the 200 grams cashew nuts for 1-2 hours.
  3. Drain the nuts in a sieve and transfer nuts to the food processor. Blend for 20 seconds or until finely ground.
  4. Scrape down the sides of the food processor bowl and add the 2 teaspoons agave nectar, 1 tablespoon coconut oil, 3 tablespoons water and a pinch of salt. Blend for 5-10 seconds or until very well combined (the frosting should be easily spreadable). Set frosting aside.
  5. Now prepare the cake:
  6. Peel the 350 grams carrots and grate fairly coarsely.
  7. Place the 100 grams walnuts in the food processor and blend for 5 seconds or until chopped coarsely. Transfer to a large bowl.
  8. Chop the 150 grams dates and the 130 grams apricots coarsely.
  9. Transfer dates and apricots to a food processor along with the 80 grams raisins, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon all spice, 1 tablespoon coconut oil and 3 tablespoons water. Blend for 10 seconds or until everything is well combined (and the fruits are chopped finely). Be careful not to over blend. Transfer to the large bowl.
  10. Now place the mixture on top of a large plate or a cake stand and with your hands (or a rubber spatula) mould the mixture so that it becomes a cake (you can also use a round spring form cake tin).
  11. Spread the frosting on top of the cake and place in the fridge for one hour.
  12. Decorate with lemon zest and grated chocolate. You can also decorate with coconut flakes, berries and fresh fruits.


  • You can use pecan nuts instead of walnuts (or a combination).
  • You can use carob instead of chocolate.
  • You can decorate the cake with coconut flakes or desiccated coconut.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.     
  • You can use maple syrup instead of the agave nectar or honey.
  • You can buy raw chocolate from a health food store.