Rawsome Raw Carrot Cake with Cashew Cream Cheese Frawsting

Attending the IRFD has been a monumental event. Although I’ve always had a plant-based diet, I did not consciously eat raw foods, salads and such. However of late I’ve been purposefully trying to incorporate more raw veggies into my diet, usually in the form of salads during lunch. As you know, typically Chinese like to have their veggie stir-fried, and while that’s not detrimental in itself, I can sort of feel the difference in “energy” when consuming raw veggies vs cooked ones; it leaves my body and spirit more energetic.

But sometimes one has and needs to be a little naughty and indulge in some desserts, so why not make it raw? A raw carrot cake is pretty common, which there are many recipes online. The basic ingredients for the cake body are shredded carrots, nuts, dates and spices. Most recipes also include shredded coconut, and even more elaborate recipes may call for crushed pineapples. My ideal carrot cake is dense and jam-packed with carrots, so I upped the ratio of carrots in my recipe. Since this is my first attempt at a raw carrot cake (or any raw dessert for that matter), I made a mini-cake and kept the ingredient list fairly simple. The deal breaker was really the “cream cheeese” frawsting. Although it certainly did not have the mouthfeel of real cream cheese (or maybe because I added too much soy milk), it still paired beautifully well with the carrot cake. All it all, one word – RAWsome!

A minor modification in the future would be to use just one medjool date for the cake (it was a tad sweet). Otherwise, it was perfect! Of course, maybe some experiments with other nuts such as pecans instead of walnuts and a different flavoured frawsting can be done also!

Cake ingredients pictured above: carrots, walnuts, coconut, dates, spices, orange peel.

The ingredients mixed together…

And placed into a mini springform pan. Alternatively, you may use muffin tins or molds to make it single-serving.

The cake unmolded after an overnight refrigeration. Looking good!

Decorated! I’m so happy I finally fixed the problem with the piping gun! Yay for beautiful desserts. 🙂

Another shot just to appreciate 🙂

Sliced up and time to serve. You want a slice, don’t you?

Rawsome Raw Carrot Cake with Cashew Cream Cheese Frawsting
Makes one small (4.5″) cake.
Vegan. Gluten-free. Raw.
Recipe adapted from here and here

Carrot Cake

  • 1 cup shredded carrots (about 1/2 large carrot)
  • 1/4 cup (35g) walnuts (or pecans)
  • 1/4 cup (22g) shredded coconut
  • 2 large medjool dates (may use just 1 as I found the cake a little sweet)
  • 2 tbsp dried fruits (I used a mix of cranberries & raisins)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice (or nutmeg or ground ginger)
  • Finely grated zest of 1/2 small orange
  • 1/4 tsp minced fresh ginger (if not using ground ginger)
  • Pinch of fine sea salt

Cream Cheese Frawsting

  • 3/8 cup (48g) cashews, soaked for 6-10 hours and drained
  • 2 tbsp soy milk
  • 3/4 tbsp manuka honey
  • 1/4 tsp vanilla extract
  • Zest of the other 1/2 orange
  • Pinch of fine sea salt
  • 1/2 tbsp coconut oil/butter


  1. To make the cake, place all the cake ingredients into a food processor and pulse for a few seconds, until slightly crumbly. Do not over-blend or the cake will end up pasty!
  2. Pour out “batter” into a mini springform pan or muffin tins/molds, pressing down slightly to compress.
  3. Leave to chill in the fridge for at least 2 hours, or better yet, overnight.
  4. When about to serve, make the cream cheese frawsting. Blend all ingredients until smooth and creamy. Pipe onto the cake, and let chill again for another 30 min until slightly firm.


Irrelevant to the carrot cake, last night I had a supper, a rare event. However I’m getting serious about gaining weight now and not just dabbling around like I used to in the past. It was a Nakd bar (Cocoa Loco). Initially I planned on having just half the bar but ended up consuming the whole thing, partly because it was so tasty I couldn’t stop and partly because I wanted to challenge myself. Feeling somewhat ambivalent about this; mostly proud that I didn’t restrict myself, yet a teeny sense of fear that one day I might loose control (this sounds silly as I’m typing out now). But overall, mostly proud of myself. People say, “no pain, no gain” when it comes to losing weight; but the converse applies for myself to gain weight. Gotta push aside all doubts and just do it! Best of all, I daresay I had a better sleep because my stomach was happily filled.

Sorry for the lack of posts lately; I’m in the midst of applying to medical schools (finally made the decision) and I’ve got tons of administrative stuff and essays to write!

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Sabrina is passionate about all things health, wellness, conscious living and good vibes.

6 thoughts on “Rawsome Raw Carrot Cake with Cashew Cream Cheese Frawsting”

    1. Yeah it couldn’t be more simple. Just chuck everything into the food processor and bang! Carrot cake is born 😀 Do give a shout out if you try it out.

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