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Raw Carrot Cake with Cream Cheese Frosting

This carrot cake may be raw but it’s packed with the same flavors as the traditional version and includes nutritious ingredients like dates, walnuts, and high-protein Greek yogurt. Perfect for Easter, or for anytime you’re craving something sweet!

Servings: 10

Serving Size: 1/10th of cake (338g) 

Prep Time: 20 minutes

Total Time: 35 minutes

Nutrition Facts: 239 calories / 33.5g carbs / 6g protein / 9g fat 

Raw Carrot Cake with Cream Cheese Frosting

Ingredients cake):

  • 1 ½ cups (165g) carrots (shredded)

  • ½ cup (48g) rolled oats

  • 12 (240g) medjool dates (pitted)

  • 1 cup (112g) raw walnuts

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ cup (22g) unsweetened shredded coconut

  • ¼ cup  (40g) golden raisins

Ingredients (frosting):

  • 10 ounces (280g) plain nonfat Greek yogurt

  • 3 ounces (84g) fat-free cream cheese

  • 3 tablespoons (60g) maple syrup

  • 1 teaspoon vanilla

  • ½ teaspoon lemon zest (optional)

Instructions:

  1. If carrots are not purchased pre-shredded, shred the carrots on a box grater or in a food processor using the shredder attachment. Set aside in a bowl.

  2. Add the oats to the food processor and pulse until it makes a fine flour. Set aside.

  3. Add the dates to the food processor and blend until the dates begin to make a ball (they will start by becoming finely diced and then form a sticky ball). Break up the ball by hand into a few smaller balls and set aside. 

  4. Place the walnuts, vanilla, cinnamon and salt in the food processor and pulse until a semi-fine meal is formed and the ingredients are well combined (about 10-15 pulses). 

  5. Add the dates and carrots to the walnut mixture and pulse again until  well mixed, but not too fine. The goal is a pliable “dough” that still contains small pieces of each individual ingredient. Remove from the food processor and place in a medium to large mixing bowl. Stir in the oat flour, coconut, and raisins until all ingredients are well mixed.

  6. Place a piece of parchment or wax paper in a 8 to 9-inch round cake pan or an 8x8 baking dish. Add the dough and press until it’s spread out. Use the back of a measuring cup to help spread it and press it evenly. Refrigerate for 10-15 minutes to help the cake set.

  7. While the cake is chilling, make the frosting. Combine the yogurt, cream cheese, maple syrup, vanilla, and lemon zest(optional) in a mixing bowl and beat, using a hand mixer or stand mixer, until it becomes light and airy, about 2-3 minutes. 

  8. Remove the cake from the refrigerator. Flip it over onto a plate and then peel away the wax/parchment paper. Spread the frosting over the cake evenly and cut into 10 slices.

  9. Optional toppings: additional lemon zest or chopped walnuts (macros will vary).

Notes:

  1. Use two 4-inch round pans instead of a single 8-inch pan for a thicker cake. Cut each cake into 5 slices, instead of 10.

  2. Option to use prepared oat flour instead of processing rolled oats. Forty-eight grams of flour will be slightly less than ½ cup.

  3. Store cake in the refrigerator for up to 4 days.


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