This carrot cake is truly one of my best creations! It took me years of experimenting with countless recipes before I developed my own dessert so delicious that, honestly, you won’t find a better one. Every time I make it for friends or family, it leaves everyone delighted. Make it for your loved ones during the upcoming holidays, or surprise your children with a treat that’s so much healthier than any commercial cake filled with processed ingredients. Let me know how it turns out for you — I’d love to hear!
Crust
2 cups raw pecans or walnuts
2 cups pitted dates
1/2 tbsp cinnamon
1/2 tsp vanilla
1 tbsp coconut butter (optional) + a little water, if needed
Cake
2–3 cups carrots, finely grated
2 cups pecans or walnuts, ground in a food processor
2 cups soft dates, pits removed, sliced
1 cup raisins (or more)
1 tsp nutmeg
1 1/2 tsp pumpkin spice or cinnamon
1 tbsp ginger, peeled and finely grated
1/2 cup shredded coconut or flakes
1/2 tsp orange zest (optional)
1/2 cup orange juice (optional)
Frosting
2 cups cashews, soaked overnight
1 can coconut cream or full-fat coconut milk (including the coconut water from the can)
1 tbsp coconut oil or coconut butter, melted
3/4 cup maple syrup
Zest and juice of 1 large lemon
1 tsp vanilla extract
Method Crust
Prepare a 7–9-inch springform pan, a large cake pan, or an 8x8-inch dish with high sides. Line with parchment paper along the bottom and sides.
Combine nuts, dates, cinnamon, and vanilla in a food processor fitted with a metal blade. Pulse until blended.
Add coconut butter (if using) and process until the mixture is finely chopped but not a paste. If it seems too dry, add 1 tbsp of water. The consistency should resemble a graham cracker crust.
Scrape the mixture into your prepared pan and press it evenly and firmly across the bottom. Set aside.
Note: Coconut butter or coconut oil helps the crust bind together more firmly.
Filling
Grate the carrots using a box grater or food processor.
In a large food processor, add the nuts, vanilla, spices, and grated ginger. Process until a fine crumble forms.
Add the pitted dates (chopped into small pieces) and 1 cup of grated carrots. Process until small bits form or until a pliable dough develops. Avoid over-blending—you want a dough, not a purée.
Transfer the mixture to a large bowl. Add the remaining grated carrots, shredded coconut, and raisins. Stir to combine. If using orange juice and zest, fold them in now. If the mixture appears too wet, add more shredded coconut or ground nuts.
Spread the mixture over the crust in your prepared pan. Press down evenly and firmly with your palm to pack it well.
Frosting
Soak the cashews overnight (or in hot water for 2–4 hours). Rinse and drain.
Add all frosting ingredients to a high-speed blender (such as a Vitamix). Blend on high until completely smooth and creamy, scraping down the sides as needed. Blend until it’s warm and almost steaming—this ensures a silky texture. (It will firm up once chilled.)
Pour the frosting over the cake. Spread evenly and tap the pan to remove air bubbles.
Cover the cake with plastic wrap or foil, making sure it doesn’t touch the frosting. Refrigerate until the frosting is semi-firm to the touch, preferably overnight.
To Serve Slice and top with extra raisins, shredded coconut, and crumbled nuts. Enjoy this wholesome, vibrant carrot cake!