Raw Carrot Cake

This amazing little recipe for Raw Carrot Cake was given to me by a beautiful new friend that I met recently during a meditation retreat. Thank you Kirby for sharing. I had such fun making this cake and I decided to make it into muffins instead of a cake. It worked brilliantly. I found it very easy and the taste is out of this world. As I didn’t have any Spelt flour and I really wanted to make this cake, I used a combination of Pecan flour and Gluten Free flour. Yumm.

I have recently been introduced to doTERRA Essential Oils by my friend Judi Minckler and have been experimenting with adding these oils to my raw food recipes. The Lemon Frosting was a great opportunity to play with this. I have added Tangerine oil to the frosting and was blown away by the smell and the enhanced flavour. Incredible. It really was like orange caramel goodness.

I really hope that you will try this amazing Raw Carrot Cake for yourself and share it with your family and friends. They will love it. Let me know how you go. Enjoy.

See you soon Rochelle.

RAW CARROT CAKE with Lemon, Tangerine and Vanilla Bean Frosting


2 large organic carrots

1 cup spelt flour / or ½ cup pecan flour * and ½ cup gluten free flour

½ cup almond meal

1 cup dates

½ cup dried coconut

½ teaspoon cinnamon (or to taste)

Handful of sultanas

Place all ingredients except the sultanas into a food processor and blitz until you have a cake batter consistency. You may need to scrap down the side a couple of times. Add the sultanas at the end and process until they are mixed in.

Remove the batter from the bowl and pat into a cake pan (you may want to line with baking paper or grease lightly with coconut oil) or using a spoon, scoop into muffin pans. (I placed paper patty pans inside my muffin tin to stop the batter from sticking) Place in the fridge while you make the frosting. It made 10 muffins.


1 cup cashews

Juice of ¼ lemon

1 tablespoon liquid coconut oil

2 tablespoons coconut nectar or maple syrup

½ teaspoon vanilla paste or extract

8 drops of doTERRA Tangerine Essential Oil **

Water as needed – I used a little under ¼ cup

Place all ingredients, except the water, into a blender or small food processor and blend until you have a smooth paste. Add the water a little at a time as you feel necessary to get the consistency that you desire.

Ice the top of the muffins with the frosting and decorate with a pecan nut or other nut as desired.

* I made the Pecan Flour by processing raw pecan nuts in the food processor until the desire texture. Take care not to over process and release the oils in the pecans.

** When using essential oils in cooking or raw food recipes always make sure you only use high quality, therapeutic, food grade oils such as those produced by doTERRA.

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