Hey bunnies! Happy Easter! Easter’s are very non-traditional around our home now that I’m vegan and raw vegan at that. No more colored eggs, peeps, or chocolate bunnies… my past time favorites. But instead we opt for healthier choices without sacrificing sweets or flavor.

Raw Vegan Carrot Cake

Raw Vegan Carrot Cake-2

When I think of easter I think of bunnies and then carrots and then cake. So, we are going to be making raw vegan carrot cake today. It’s nice and sweet with the dates and pineapple with some added freshness from the lemon coconut nectar icing. You may want to make just a batch of the icing. It’s that good. I hope you guys have a wonderful Easter. Everything you need is listed below. Enjoy!

Raw Vegan Carrot Cake-3

Raw Vegan Carrot Cake-4

Raw Vegan Carrot Cake



4 1/2 cups shredded carrot plus extra for a garnish

1 1/2 cups raw oatmeal

1 1/2 cups pitted dates

1 1/2 cups dried pineapple

3/4 cup raw walnuts roughly chopped

1 1/2 tsp vanilla

1 1/2 tsp ground ginger

1 1/2 tsp pumpkin pie spice


1 1/2 cups cashews soaked overnight

1/3 cup coconut oil

4 tbsp almond milk

1/3 cup raw coconut nectar

zest from 1 small lemon, plus 4 tsp juice



Add dried pineapple, ground ginger, and pumpkin pie spice into food processor with the “s” blade attached and process until sticky.

Next, add in the  dates and vanilla. Process until combined. It will be sticky.

Add in the carrots and oatmeal. Blend well scraping the sides a few times.

Transfer the mixture to a large bowl and stir in walnuts. Set aside.


Add all icing ingredients to a blender and blend until smooth.


Take half the carrot mixture and spread it onto the bottom of a 9in spring form pan.

Take half the frosting and smooth overtop. Freeze for 30 min.

Meanwhile, line another 9in pan with plastic wrap add the other half of the carrot mixture and smooth it out. Just like the first layer. I also used another spring form pan for this but any 9 in pan will do.

When 30 min has passed remove the cake from the freezer and flip the other layer on top. Use a plate under the 2nd layer to help with the flipping process. It’s ok if it doesn’t land perfect. Mine never does.  Just use a spatula and smooth it out.

Add the rest of the frosting on top with some extra shredded carrots and edible flowers for a garnish.




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