Raw Carrot Cake

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I love raw desserts.  They contain so much goodness, nutrition and flavor, and to top it off, they are easy to make. This is a delicious treat to include at a party, for friends and/or family. While you’ll be getting in nutrients when you eat this dessert, I do recommend small servings!

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Carrot Cake:

  • 3 carrots, shredded (2 cups approx.)
  • 1 ½ cups walnuts
  • 6 dates
  • ½ cup dried apricots (sulphur free)
  • 2 tbsp coconut oil, melted
  • ½ cup shredded coconut
  • 2 tbsp chia seeds
  • ½ tsp sea salt
  • 2 tsp cinnamon
  • ½ tsp  ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp natural vanilla extract
  • 1 tbsp honey (optional – try the mix before adding the honey)

Cream Cheese:

  • 1 cup cashews
  • 3 tbsp water
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • pinch of sea salt


1. Soak the cashews for 4 hours or more then rinse well.

2. Shred the carrots through a grater or by hand.

3. Combine the walnuts, dates, apricots, coconut oil, shredded coconut, sea salt, vanilla and honey in a food processor and combine well, but keep a chunky texture in tact. Add in the carrots and mix well in the processor or by hand. (It can help to add the nuts and dried fruit then process, then when you have a blended consistency you then add the remaining carrot cake ingredients).

4. Add this mixture to a lined slice tin, pressing it down firmly in the tin then place it in the freezer to chill.

5. Drain and rinse the cashews then combine these with the water, coconut oil, vanilla, honey, lemon juice, lemon zest and salt in a high speed blender or food processor. Blend until you get a smooth consistency.

6. Pull out the carrot mixture from the freezer and top with the cream cheese. Then place it back in the freezer to chill for 2-4 hours

7. Before serving, thaw it out for 15 mins and decorate with walnuts. You can chill it in the fridge but it will be a softer texture.


  • Carrots – apples, pears
  • Walnuts – pecans
  • Dates – raisins, apricots, currants
  • Apricots – dates, raisins, currants
  • Cashews – macadamias, almonds
  • Honey – maple syrup, rice malt

Prep time: 40 minutes

Cook time: 2 hours

Total time: 2 hours, 40 minutes

Servings: 16

  • Nutrition per serving:
  • Calories180
  • Fat13g
  • Saturated Fat5g
  • Cholesterol0mg
  • Sodium85mg
  • Carbohydrates15g
  • Fiber3g
  • Sugars10g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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