Raw Carrot Cake








This cake is deliciously moist and super easy to make. You may well be surprised just how tasty a raw cake can be…


  • 5 cups raw walnuts
  • 1 tablespoon chia seeds
  • ½ cup almond meal
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon Himalayan rock salt
  • 1 cup Medjool dates, chopped, pips removed
  • ½ cup dried apricots, chopped roughly
  • 2 large raw carrots, peeled and grated
  • The zest from one orange
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons vanilla essence
  • 1 tablespoon coconut sugar (or a sugar alternative)
  • Greek yoghurt (to serve)


  1. Combine walnuts, chia seeds, cinnamon, ginger, nutmeg, orange zest, juice, sugar and sea salt into a food processor and blend until well mixed and finely chopped.
  2. Add dates and apricots and process again until well combined.
  3. Add grated carrot and vanilla and process again until mixed through.
  4. Transfer to a large mixing bowl.
  5. Add almond meal and mix until well combined.
  6. Press the mixture firmly into a baking paper lined springform round cake tin (15-20cm).
  7. Place in the fridge and leave to set for at least 2 hours before serving.
  8. Serve with a dollop of thick and creamy natural Greek yogurt, a sprinkle of chopped raw walnuts and a carrot ribbon.

Enjoy x