Raw Carrot Cake Recipe

This recipe transforms carrot pulp into a delicious raw cake, and so helps avoid waste. Unlike a lot of raw cakes, this is not loaded with nuts so it leaves you light and fulfilled after eating.




  • 250g carrot pulp (or grated carrot, squeezed tightly in a tea towel to remove as much juice as possible)
  • 60g raisins
  • 5 Medjoul dates, pitted
  • Zest of 1 organic orange (or use lemon zest)
  • 1 tbsp ground cinnamon
  • 150g desiccated coconut flakes, plus extra for topping
  • Sweet cashew cream (see below) or whipped coconut cream


1. Line a 22cm removable bottom tart tin with cling film.

2. Process all the ingredients in a food-processor until well combined, then spread the mixture into the tart tin. Press the mixture well so it is firm and even. Chill in the fridge for about 1 hour.

3. Spread the sweet cashew cream on top and sprinkle with a thin layer of coconut flakes then serve.

Sweet Cashew Cream


  • 200g raw cashews, soaked overnight and rinsed
  • 2–4 tbsp stevia or other sweetener
  • ½ tsp vanilla powder extract or the seeds of ½ vanilla pod


Place all the ingredients into a high-speed blender with 150ml water and blend until very smooth. If you want the cream to be more liquid, add a tablespoon of water at a time to thin it out. Store the cream in a glass container in the fridge for a maximum of three days.

You can make the cake a day in advance, as it will improve in flavour when left in the fridge.

Recipe taken from Vegan in 7 by Rita Serano, published by Kyle Books. Photography by Laura Edwards.

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