Raw Carrot Slice with Cashew Cream Frosting

I’m a big fan of veggies in cakes and slices… and this one is definitely next level! It packs a nutritional punch and can be enjoyed by many as a delicious treat, being gluten, dairy and refined-sugar free!

Note: this recipe has both conventional and TMX instructions.

Raw Carrot Slice with Cashew Cream Frosting

Dee's Home Kitchen
This Raw Carrot Slice with Cashew Cream Frosting is moist, delicious and packed full of yummy, healthy goodness!


Carrot Cake

  • 500 g carrots
  • 100 g walnuts
  • handful extra walnuts for sprinkling over top (optional)
  • sml knob fresh ginger peeled and grated
  • 100 g shredded coconut
  • 15 medjool dates seeds removed and roughly chopped
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg grated
  • 1 tsp vanilla bean paste

Cashew Cream Frosting

  • 2 cups cashews 280g
  • 2 cups water
  • 270 ml tin coconut cream
  • 1 tbsp honey
  • 1 tsp vanilla bean paste
  • 1 tbsp lemon juice


  • Place cashews and water into a glass bowl and allow to soak for approx. 5 hours.
  • Peel and roughly chop carrots. Place into a high speed blender (or TMX).
  • Add walnuts, ginger, shredded coconut, medjool dates, cinnamon, nutmeg and vanilla bean paste.
  • Pulse ingredients until mixture is roughly chopped. (If using TMX, process using turbo function - 1 sec x 10)
  • Press firmly into a baking tray that has been lined with baking paper. Place in fridge to chill.
  • Once cashews have finished soaking, drain water and rinse cashews before placing into a high speed blender (or TMX).
  • Add coconut cream, honey, vanilla bean paste and lemon juice.
  • Process until a smooth consistency is achieved. (If using TMX, blend 30 sec/sp 10. Scrape down sides and repeat).
  • Spread frosting over carrot slice mixture.
  • Sprinkle extra walnuts over the top of slice and return to the fridge to firm slightly (approx. 30 minutes), before slicing and serving.