Raw Carrot Cake – gluten, dairy and sugar free!

raw gluten free carrot cakeInspired by the awesome website The Merry Maker Sisters I tried their Paleo Raw Carrot Cake recipe. I added a few of my own special touches and now I’m ready to share my version with you!

Although it’s super healthy, do not be fooled into thinking it is your friend if your goal is to lose weight! The nut content makes it calorie dense so have it on a cheat day!

A Hit With The Kids

One thing that did really blow me away with this recipe is that my teen boys, who do NOT like nuts, loved it! It was a perfect after school snack (beware taking it to school due to the risk of allergies)!

As teenagers my boys are burning energy at a crazy rate and although weight gain is not an issue,  I’m just conscious to fill them up with great quality super food to give them the best nutrients for all that growth and development. This recipe ticked that box!


Cake base:

2 grated carrots

1 cup unsweetened shredded coconut

1/2 cup walnuts crushed into small pieces

1/2 cup almond meal (ground almonds)

1 cup pitted dates (I prefer Mejoole dates but if you don’t have these then soak 1 cup of dried dates in boiling water for 15 minutes and then drain)

1/4 cup coconut oil

2 tsp cinnamon

1 tsp nutmeg

Frosting topper:

1/2 cup raw cashew nuts soaked in cold water (minimum soak time 30 minutes, the longer you soak the creamier they are)

1/2 cup unsweetened shredded coconut

1/4 cup coconut oil

Juice & zest of 1 lemon

3 tbsp honey (I use Jarrah honey which has amazing health benefits click here to find out more)




  1. Grind the walnuts in a blender till coarse
  2. Add walnuts, almond meal, grated carrots, coconut, cinnamon and nutmeg to a mixing bowl
  3. Blend the dates and coconut oil to a smooth paste (I liquefy the coconut oil before I blend by warming, this prevents my blender getting unhappy because the paste is too thick!)
  4. Add date paste to the bowl and mix thoroughly (I found using my hands worked best)
  5. Share the mixture between 6 large patty pan cases (this is a generous serving, you could easily use smaller cases and make 10 bite sized carrot cakes)
  6. Refrigerate while you make the frosting.


  1. Drain the cashew nuts and place in blender
  2. Add coconut, coconut oil, lemon juice, zest and honey and blend until really smooth.
  3. Get the cake bases out of the fridge and ice each one with the frosting
  4. Sprinkle with cinnamon and decorate with walnut halves
  5. Enjoy!

I’d love to hear how this recipe works out for you and your family, and if you add any tweaks of your own.  Why don’t you share your ideas and feedback in the comments, I look forward to reading and replying!


This post is linked up with:

Kidgredients for What Kids Eat Wednesdays

The Fit Dish Link Up hoisted by Jill Conyers & The Fit Switch


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