Raw Carrot Cake Recipe with Coconut Butter Icing

I dedicate this recipe to my Dad and my Bubbies (that’s what I call my grandmothers). Don’t really know why, but I had this strong urge to put a Star of David into this cake. Might have to do with the fact that my Dad loves carrot cake, or that I’ve been saying Jewish prayers before I eat recently. Whatever the reason, it turned out beautifully and it’s nice to have something that reminds you of your family when you eat. So for the 10 minutes while I gobbled down this entire cake in one sitting I thought of my Dad and Bubbies! Just kidding I swear I didn’t eat it all in one sitting 😉

Raw Carrot Cake Recipe

All the products linked to below are from UbudDirect, my favorite online Organic Grocery Store in Bali, and are affiliate links. This means RawFoodBali receives a very small percentage of any purchases you make after clicking one of these links. The prices stay the same, and you help support me so I can keep providing you high quality content and information about healthy living in Bali 🙂


1/4 cup Almond Meal (ground almonds)
1 1/4 cup Shredded Carrots
1/3 cup Shredded Coconut
2/3 cup Dates
1/4 cup Walnuts (ideally soaked and dehydrated but it’s okay if you eat a few enzyme inhibitors)
1 Vanilla Bean
1/2 tsp Cinnamon Powder
1/2 tsp Coriander Powder
1/4 tsp Ginger Powder
1/4 tsp Salt


  1. Process all ingredients together in a food processor until a smooth mixture is created. Or if you like your carrot cake chunky then process it less 🙂
  2. Gently wipe the bottom and sides of a 7.5″ removable bottom pie tin with coconut oil. Spread mixture into pan.
  3. Let sit in fridge for a few hours to set. This is a really thick mixture though so it doesn’t need long.


Raw Carrot Cake after removed from pie tin

Coconut Butter Icing Recipe


5 tbsp Raw Coconut Butter (Make yourself by putting Coconut Flakes in the food processor for 15-20 minutes until a butter is made)
2 tbsp Virgin Coconut Oil
2 tsp Raw Honey or Coconut Palm Nectar for a fully vegan recipe


  1. Whisk together in bowl until completely mixed.
  2. Put in the fridge for 15-30 minutes to harden slightly. Pay close attention to this you don’t want it to get so hard that you can’t pipe or pour it.


  1. Remove cake from Pie tin.
  2. Pour Icing all over it
  3. Garnish with Shredded Coconut, Walnuts, Shredded Carrots, etc. – Rule of thumb for garnishing is to use ingredients from the recipe.


Love you Bubbies. Sorry for being such a brat in synagogue as a child.

Then proceed to pick it up with your hands and shove it down your throat as fast as possible. Just kidding. Slice and savor 🙂


Delicious, Easy, Simple, and Inexpensive – And of course…Healthy!!!