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This Raw Vegan Chocolate Carrot Cake is made with healthy ingredients and comes together quite easily. Our delicious carrot cake is naturally sweet and has a nice crunchy texture, it’s packed with lots of beneficial nutrients, and topped with the most creamy chocolate frosting!

This raw chocolate carrot cake was:

Refreshing
Decadent
Romantic
Naturally Sweetened
Packed with Carrots
Chocolatey
Wholesome
& Seriously Delicious
Crunchy

One piece of Raw Vegan Chocolate Carrot Cake, close-up shot hand

What is a raw cake?

A raw cake is a cake that doesn’t have to be baked. We’re not using flour (gluten!), eggs or refined sugar. For this recipe we’re not using dairy either, which means that this raw carrot cake is also vegan.

These cakes are generally made with a mix of raw nuts, nut butter, nut flours and dried fruits, optionally using healthy sweeteners such as coconut sugar or maple syrup. In this recipe we’ll be using dried dates as a way to add sweetness to our raw vegan cake.

In terms of nutrients, raw cakes like this one are packed with an assortment of good fats, quality proteins, phytonutrients, vitamins, minerals, healthy fiber, raw enzymes and natural sugars. Our recipe is low-carb and keto friendly which means the carbs count is quite low, making this cake a good source of healthy fats (and super creamy!).

One piece of Raw Vegan Chocolate Carrot Cake, close-up shot hand

Ingredients in this recipe

Walnuts. A classic ingredient in almost any raw vegan cake, walnuts are the base of the raw carrot cake.

Dried Dates You can use classic dried dates or medjool dates. The reason we are using dates is because they provide sweetness also due to them being sticky and perfect to hold the base together!

Coconut Chips. This recipe uses coconut chips as a way to add nutrients, flavor and texture to our cake. Coconut chips are a good source of healthy fats, plus they bring a delicate sweet flavor to our recipe.

Cashew Butter. Besides carrots, walnuts and dates, cashew butter makes up the base of the cake and it’s perfect to give it that creamy texture. If you’re using cashew butter with added salt, you should add less “extra” salt.

Carrots. We can’t have carrot cake without carrots, right?!

Himalayan Salt. We use it to balance the healthy fats and it’s good to know that a little salt goes a long way.

Coconut Oil. This recipe uses extra virgin coconut oil in the base and in the frosting. Coconut oil is perfect to hold things together because it becomes solid in the fridge . I also love it because it gives the cake a creamy texture and also because it’s a great source of healthy fats.

Dark Chocolate. The perfect way to make a decadent frosting! We combine dark chocolate with a little bit of coconut oil to make a creamier and smooth chocolate frosting. But we’re also using chocolate in the base of the cake … that’s why it’s called a chocolate carrot cake!

Vanilla Powder (optional). The perfect spice for chocolate desserts!

One piece of Raw Vegan Chocolate Carrot Cake, close-up shot hand

How to make this Raw Chocolate Carrot Cake

Our delicious cake is made of 2 layers: the raw cake base and the chocolate frosting. You’ll start working on the bottom part of the cake and finish the cake with a delicious chocolate layer.

Raw Cake Layer

  1. Add all solid ingredients into a bowl or food processor and mix until combined.
  2. Next, add liquid ingredients over the mixture above and incorporate. You should end-up with a batter that should not stick to your hands.
  3. Transfer batter into a small tray and spread evenly on the entire surface.
  4. Move into the fridge and let it solidify a bit.

Chocolate Layer

  1. We’ll make the chocolate frosting from dark chocolate and coconut oil, with a touch of vanilla powder
  2. Melt dark chocolate and coconut oil in a double boiler until combined into a chocolate paste. Set aside to cool down for a few minutes.
  3. Remove tray from the fridge and pour chocolate paste on top of the first layer.
  4. Decorate with walnuts and move again into the fridge until the chocolate layer solidifies.
One piece of Raw Vegan Chocolate Carrot Cake, close-up shot hand

Tips for making this recipe perfectly

  • Don’t over process the batter. The bottom layer should form into a paste but should not be wet. For best results, keep it simple and process the mixture in a bowl by hand.
  • If your mixture turns wet, add more solid ingredients like carrots, walnuts, or dates. In an extreme situation, incorporate 1-2 tablespoons of coconut flour or almond flour into the mixture (not on the ingredients list).
  • Use dried dates for natural sweetness. You can use either regular dried dates or medjool dates. The important thing to remember is that dates will keep the cake together and will make it naturally sweet.
  • Pay attention to salt. My recipe calls for cashew butter that is unsalted. In case you’re using cashew butter with added salt, use only half of the salt quantity specified in the ingredients list.
  • How to melt chocolate and coconut oil? Use a simple double boiler and make sure not to over heat. Let melted ingredients cool down before adding them into the bowl.

If you tried this Raw Vegan Cashew Carrot Cake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!

Have you made raw cake before? How do you feel about this recipe? Share in the comments.

Raw Vegan Chocolate Carrot Cake

Prep Time: 20 mins
Fridge Time 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6 big servings
Print Recipe
This raw vegan cake is made with lots of healthy ingredients and comes together quite easily. The base of the cake is naturally sweet and packed with delicious textures, topped with the most creamy chocolate frosting!

Equipment

  • Medium Bowl
  • Glass Tray
  • Double Boiler

Ingredients

Raw Cake Layer

  • 50-70 g walnuts (chopped)
  • 6 dried dates (seedless and chopped, medjool dates work best)
  • 1 handful coconut chips (chopped)
  • 3 medium carrots (peeled, grated, remove water)
  • pinch of Himalayan salt
  • 2-3 tbsp cashew butter (I used unsalted)
  • 1 tsp coconut oil (melted or at room temp)
  • 50 g dark chocolate (melted, 85% or more)

Chocolate Layer

  • 50 g dark chocolate (85% or more)
  • 1-2 tsp extra virgin coconut oil
  • 1/2 tsp vanilla powder (optional)

Decoration

  • 6-8 walnut halves

Instructions

Raw Cake Layer

  • In a medium bowl, add all solid ingredients and mix until combined. Alternatively, you could use a food processor to get it done faster.
  • Next, add liquid ingredients over the mixture above. Use a spatula to incorporate everything, forming a batter that should not stick to your hands.
  • Transfer batter into a small tray and spread evenly on the entire surface.
  • Move into the fridge to set, in which time you’ll work on the chocolate layer.

Chocolate Layer

  • Add all the ingredients into your double boiler. Melt using low heat until combined into a chocolate paste.
  • Set aside to cool down naturally for a few minutes.
  • Remove tray from the fridge (which should be a bit solid by now) and pour chocolate paste on top of the cake layer. Make sure to spread it evenly on the entire surface of your cake.
  • Decorate with walnuts and move again into the fridge until the chocolate layer has solidified.
  • Remove when solid and cut into triangles or squares. DONE!

Notes

The bottom layer should form into a paste but should not be wet. If the mixture turns wet, add more solid ingredients like carrots, walnuts, dates.
Taste the mixture while preparing it and adjust the ingredients according to your preference.
If the cashew butter has added salt, use only half of the salt quantity specified in the ingredients list.
I like to use a glass or ceramic tray (not plastic) because it will get cold faster when placed in the fridge.
The chocolate layer doesn’t need any kind of sweetener since it’s already sweet enough (unless you’re using 99% dark chocolate).
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Raw Food, Sugar-Free, Whole30
Keywords: carrots, cashew butter, chocolate, dates, extra virgin coconut oil, walnuts
Author: Marcel Corbeanu
Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

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