Healthy carrot and beetroot raw cake with cashew cream frosting that is no bake and foolproof to make. These raw carrot cake bites don’t just look good – it’s also great for you and tastes amazing. Suitable for raw vegan, gluten-free, plant-based, paleo, whole30 and general healthy diets. Try this easy no bake healthy cake today!
It’s a variation on my Carrot cake truffles but this time I’ve made it into one cake and made it suitable for grain-free and paleo diets. What can be better than a great tastings cake that makes you feel good after a slice?
This orange and purple healthy cake really does taste as good as it looks and all the bright colours are just from carrot and beetroot.
If you’re avoiding nuts then you can replace the walnuts in the base and the cashews in the topping with sunflower seeds. It also works well with a handful of pumpkin seeds in the base to give a slightly earthy flavour.
Beet and beetroot are the exactly the same thing. Technically the whole plant is a beet and the beetroot is just the bulb at the end. If you buy beetroot with the green leafy tops they stay fresher for longer and the beet tops are perfect in a healthy beetroot shot.
Raw Carrot Beetroot Cake Video Recipe
You can taste this raw cake as you make it ensure it’s to your tastes. Add more dried fruit to make it sweeter and more nuts or coconut to make it less sweet.
For a lighter cake add more beetroot and carrot to up the vegetable content. Any nuts can be used but traditionally walnuts are used.
In the raw carrot cake recipe I opt on the side of caution with the spices as some like a subtle flavour, I usually add more.
As this healthy cake is gluten free it isn’t the most firm so do press down hard when pushing in the pan. To make it more firm you can replace half of the coconut with oats and this will help to glue it together. Even without the oats it is solid enough to serve but just not on par with a normal cake – the taste and look more than makes up for it.
To make this cake oil free just replace the oil in the frosting with water, it won’t set as thick but it will taste just as good.
Or coconut butter can be used, for an oil free cake. This is where coconut has been blended until creamy and nothing is extracted so it retains all of the coconut fibre.
I spent many years just eating vegan raw food and although I no longer follow a 100% raw vegan diet most of the cakes I make are raw as they are so simple and foolproof.
No need to watch the oven or worry about something not being cooked all the way through. Raw cakes are perfect for cooks of all ability to make. A no bake raw vegan cake is always the most fun and low stress cake to make!
Another great thing about raw cakes is they are quite dense so a small piece really will fill you up. I also find that as they are bursting with goodness and high in fibre you are less likely to overeat compared to traditional cakes.
Raw Carrot Beetroot Cake
This healthy carrot and beetroot could not be more simple and foolproof to make. It doesn't just look good - it's also good for you and tastes great. Suitable for raw vegan, gluten-free, plant-based, paleo and general healthy diets
CARROT BEETROOT BASE
- 3 cups / 450g grated Carrot
- 1 large Beetroot, grated
- 1 cup / 150g Walnuts
- ½ cup / 75g Raisins
- 1 cup / 100g Dates
- 2 cups / 120g shredded Coconut
- 1 tsp Cinnamon
- 1 tsp ground Ginger
- ½ tsp Nutmeg
- a pinch of Salt
CASHEW VANILLA ICING
- 3/4 cup / 115 g Cashew nuts
- 2 tbsp Sweetener such as Maple syrup
- 1 tsp Vanilla
- 2 tbsp Coconut oil or Coconut butter, optional
- a splash of Water for blending
- Place everything for the carrot cake base, apart from the carrot and beetroot, into a food processor and blend until they start to break down.
- Separate the base mixture into two.
- Blend half of the healthy cake mixture with 2/3 of the carrots until combined.
- Blend the other half with the rest of the carrots and all the beetroot.
- Melt the coconut oil/butter and then blend all of the frosting ingredients together until smooth.
- Layer on the bases and then pour and spread the frosting.
- Place in the fridge to set for at least an hour and enjoy within 3 days.
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Amount Per ServingCalories 202Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 99mgCarbohydrates 20gFiber 3gSugar 13gProtein 3g
Beetroot Health Benefits
This bright red veggie has so many health benefits:
- Low in calories but is filling so useful for weight management.
- One of the highest sources of nitrates and these help reduce blood pressure.
- Great source of folate as one cup has a third of a pregnant woman’s RDA.
- Buy with the tops to have a healthy leafy green and the bright red root.
- Beetroot is higher in potassium than bananas and this vitamin is vital for every cell in the human body.
- Studies have shown that beet juice helps athletes by increasing blood flow and oxygen in the body.
- Beet greens are higher in iron than spinach. Enjoy chopped finely in salads or in a juice.
- Beet is high in the antioxidant betanin and this has useful anti-inflammatory properties and research is being conducted to see if it helps certain cancers.
- Fresh beets will last in a sealed container in the fridge for 3 weeks or vacuum-packed beets last for 6 months.
34 thoughts on “Raw Carrot Beetroot Cake with Cashew Frosting”
I love this idea of making a raw cook! I`m definitely gonna try. This is a good option for breakfast as I follow a plant-based vegan diet.
Thanks for sharing!
does the beetroot needs cooking or its grated from raw?
Hi Bouvier, the beetroot doesn’t need cooking – just use raw 🙂
Hello, what is the brand of your food processor used for the beetroot and carrot cake, please?
Hello Fabienne, I’m using a ninja food processor in the video 🙂
hi could you use cashew nut butter instead of blending cashews and if so what weight would you use?
Hello, yes cashew butter would be fine to use – I just don’t as its expensive and not as readily available. Add the same 115g but you can just stir in the other ingredients and just a small amount of water 🙂
Amazing Reciepe! I have made it today with my mum as a great bonding activity but we removed the frosting and only poured water with vanilla essence and it was just perfect sweet for us! We didnt have shredded coconut so we used almost 2 Table spoons of powedered coconut milk and it worked!
Can I use cooked beetroot as could not find uncooked?
Sure, that works well and gives a slightly less worthy cake although do only use one that doesn’t have any added vinegar! 🙂 Let me know how you get on
Could the walnuts be substituted with any other type of nuts? I am sadly allergic to Wal- & hazelnuts ????
They sure can, are pecans any better? Or brazil nuts? I’m just using walnuts because they are traditional in carrot cake but any will do the trick. Personally, I like pumpkin seeds in this 🙂
I would have to use Sunflower seeds and Pumpkin seeds instead of Walnuts and Cashew nuts. Can I start by soaking my Sunflower seeds and Pumpkin seeds over night or is it important to avoid soaking the seeds ? Thank you for your great Youtube videos, very nice to watch I think !
Thanks for your kind words that means a lot. Yes I would definitely recommend soaking your seeds overnight in a pinch of salt. Then drain and leave to dry for a bit and use. Let me know how this raw cake turns out for you.
Really like this cake one of my fav raw cakes.
Amazing! Thats great to hear you love my raw carrot cake!
This looks awesome, thank you! Would there be a decent substitution for the coconut?
Thanks! I would use buckwheat or sunflower seeds instead – anything bland like that 🙂
I made this as directed and, as usual, it was delicious. Today I was out of beets so I substituted crisp fuji apple, left the sweetener off the frosting and it performed quite well. Thanks for the great nutrition and inspiration.
Thanks for sharing Liz that sounds great! Glad you like the recipe
looks lovely, what size tin do you use?
Thanks Caroline, It’s about 8″ 🙂
Do the cashews need to be soaked?
No need to soak cashews for this 🙂
Great recipe thanks for sharing. Do the cashew nuts have to be soaked overnight??
No for these ones I don’t soak, if your blender isn’t that powerful a 15 min warm water soak should be enough
YAY! Im making this tonight for my boyfriends birthday party 🙂 Im worries the cake wont stay together though..
Do you have to peel the beet root before blending
Yes do peel the beet, some grit left behind can ruin it
I made this recipe, around 3 years ago, it was the first time I did a try to a vegan recipe…. Because I’m curious and love colours I made it, and really I was surprise how all things matched well …. the taste, the textures… and it was really sooooo good ! Thanks so much to share with us ! I really enjoy your recipes, and it is always a pleasure to read, make, and because you spend time on making great photos, it is also a pleasure for the eyes… Don’t we say that we eat too with eyes ?
This looks and sounds like a great recipe! I recently purchased some Organic Fermented Beet Root Powder from Quantum Nutrition (QN) Labs.com. Would it be possible to substitute this for the beet root somehow?
I don’t think powdered beet would replace the fresh beet as it will be ground and a lower water content. But I guess you could add more carrot and a tsp of the beet? That should work 🙂
hi. Thank you for putting the quantity of carrots… and one large beet… I need more info. I have two beets that are almost the size of my head… I’m assuming that’s too large… how many cups?
Hi, a used a beet about the normal size of a lemon. Sorry if that’s a bit confusing. I want some of your beets! Did you grow them?