Raw Vegan Carrot Cake

Serves: 1 cake



  • 2 cups cashews soaked for 30 minutes in water then rinsed and drained
  • ½ cup fresh carrot juice
  • ½ cup unsweetened almond milk
  • ½ cup Garden of Life Raw Virgin Coconut Oil melted
  • 1/3 cup maple syrup
  • ½ teaspoon vanilla extract


  • ¼ cup shredded coconut flakes
  • ¼ cup chopped pecans or walnuts


  1. To make crust, place walnuts, salt and cinnamon in food processor and process until finely chopped.
  2. Add coconut oil and dates and process again until well mixed and sticky then press into a 7-to-8 inch spring form pan.
  3. To make filling, place all ingredients (starting with wet ingredients) into a high speed blender and blend until very smooth.
  4. Pour filling over the crust.
  5. Sprinkle coconut flakes all over the top of the cake and sprinkle the nuts around the perimeter of the cake.
  6. Freeze cake for at least 3 hours to let it set before serving.
  7. Lasts 1-to-2 months in freezer.

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